In article >,
"brooklyn1" > wrote:

> The trick is in knowing how to cook the spiral cut hams. Place the cut side
> down in a pan and cover the ham *lightly* with foil (do not wrap), this is
> like placing the ham into a sauna, and then choose a bake time to the low
> end of package directions. And I want the ham to exude/sweat water into the
> pan, that leaches out a lot of salt, baking ucovered makes the water
> evaporate leaving the salt behind and the ham dry. My ham turning out
> perfectly delicious, and last minute I decided to try the glaze sauce... not
> bad but I won't again, I didn't like it and my cats don't like it either...
> good it didn't run to the interior.

So it's more steamed than baked.
>
> I baked it in that black non-stick Farberware pan that the sqwartz hates so,
> then I transfered it to my nice glass pan.... didn't want the ham to
> reabsorb the brine that accumulated in the pan... had I known dry ham would
> be an issue I would have taken a picture of all the brine in that pan, like
> about 12 ounces... there wan't much fat, this wasn't a fatty ham.
>
> I think it looks prety good, a nice dark mohogany, I especially admired that
> wee bit o' pink peeking out twixt those lips:
> http://i43.tinypic.com/13yotjs.jpg
>
> Here I flipped it to the business end, fixed myself a really good sammich:
> http://i40.tinypic.com/mjbm68.jpg

That does look good. :-) I just have the butchers at the store slice
the Smithfield ham into steaks for me, leaving the last 6" of the ham to
use for a pot of beans, lentils or split peas. With just two of us, I
freeze that in portions after rinsing off the bone dust.

They slice it for free.

>
> A couple months back I bought an unsliced butt half, cost $1.19/lb, but is a
> lot more work to serve and contains a whole lot more waste, plenty fat, and
> the aitch bone, and lots o' connective gristle, and required about twice as
> long cooking time to heat through, I found the exterior quite dry while the
> center especially around the bone not properly done... was no bargain. Next
> time IF I buy one of those it will be a full ham and I will bone it. before
> baking. I much prefer the spiral cut, I truly appreaciate being able to
> build a sammiche on the spur with no hassle about carving. And the spiral
> sliced always has very little exterior fat, they seem to trim it pretty
> close before slapping it on that lathe. In the navy I prepared thousands,
> upon thousands upon thousands of hams (the most often served meat), all huge
> ones, typically 25-30 lbs each and none spiral sliced... to serve I had to
> slice each one entirely by hand, and had to be quick, the line had to move
> fast enough to feed the entire crew of some 350 in under 30 minutes..

You did not have it pre-sliced or an electric slicer???

>there
> were mess cooks to spoon and ladle the accompaniments but only the duty cook
> could slice meat. When I say I know to carve any cut of meat I mean I can
> in a drunken stupor, and at flank speed. So I really appreciate having a
> spiral sliced ham in my fridge. I'm already looking forward to having ham
> tomorow, believe it or not I'm thinking a ham on kosher for passover
> matzo... how bad can a ham matzo brie be...

Kosher ham? <g> Right.

> gotta remember to pick up some
> chrain. And yes, I can hochr a chr lunger good as any Rrrruske . Ask a
> Ruske how to say "fish" without moving your lips... chrering > herring. LOL

Ok. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.