"Omelet" > wrote in message
news
> 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 guess you could say so, whatever steamed means... no liquid was added by
me... the trick is to loosely tent the foil so it bakes more than it steams.

>> 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.

Next time ask if they'll bone it for free. If they'll butterfly it even
better, you can stuff it.

>> 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 small ham steaks for breakfasts. There were canned hams too that
could be machine sliced into steaks. It's really not possible to machine
slice a hot ham without it falling apart into a mess. Once chilled the
slicing machine did fine