On Mon, 30 Mar 2015 22:58:46 -0700, sf > wrote:
>On Sat, 28 Mar 2015 14:05:54 -0700 (PDT), Nellie
> wrote:
>
>> I've always, for the past twenty-five years or so, gotten a Honeybaked ham but for the last couple of years it has not been good.
>>
>> So, I am in search of a ham to cook, slice, and bring with us. I have Lunardis, Nob Hill/Raley's, and all the national chains available to me. I will probably go with Lunardis, where I buy all my meat, and can get baking instructions from them.
>>
>> However, any additional hints as to cooking a ham would be appreciated as I haven't done one in many years.
>>
>Just remember that hams are already cooked and you're just warming it
>up. Do NOT cook it very long or you will dry it out and it will be
>awful. If you're looking for a spiral ham, the grocery store usually
>has them. IMO, they're best for buffet type situations because all
>you need to do is make slits to portion the slices out.
Fully cooked cured ham still needs cooking for food safety. Cured ham
company web sites will have instructions; essentially cover with foil
and place in preheated 350º oven and bake for at least ten minutes per
pound... I go 12 minutes per pound. Then let rest under the foil for
10 minutes before carving and it won't dry out, spiral cut the same...
carve only what you need as you go. I don't bother with those glaze
packets, just makes a mess for carving and since those are not very
good glaze mixes most people won't like them... instead serve good
mustard, I like some good slightly diluted apricot preserves with ham,
or cook up a dip of lightly spiced crushed pineapple. I suggest not
slicing in advance or ham will dry. If you buy a bone-in ham have the
butcher remove the bone, makes for much easier carving... freeze the
bone for soups. Both fresh and cured ham can be butterflied; stuffed,
rolled, and tied... just ideas, use your imagination:
http://www.agatavalentina.com/recipe...sted-fresh-ham
http://www.foodnetwork.com/recipes/t...ng-recipe.html
Watch the video:
http://www.foodnetwork.com/recipes/t...ng-recipe.html