I have downloaded some recipes for ham, but wanted to see if you all
might have some secret ingredients, special techniques or recipes to share.

Last year I made a ham with pears and a bunch more ingredients. It was
good, but seemed to take a lot of effort to make. Just wondering if
there were easier ways.

Love to hear your suggestions.

--
Queenie

*** Be the change you wish to see in the world ***

MayQueen wrote:
> I have downloaded some recipes for ham, but wanted to see if you all
> might have some secret ingredients, special techniques or recipes to share.
>
> Last year I made a ham with pears and a bunch more ingredients. It was
> good, but seemed to take a lot of effort to make. Just wondering if
> there were easier ways.
>
> Love to hear your suggestions.
>
What kind of ham is this? Country ham or city ham? The kind you have to
first presoak or one of those plastic wrapped hams you don't?

Goomba38 wrote:
> MayQueen wrote:
>> I have downloaded some recipes for ham, but wanted to see if you all
>> might have some secret ingredients, special techniques or recipes to
>> share.
>>
>> Last year I made a ham with pears and a bunch more ingredients. It
>> was good, but seemed to take a lot of effort to make. Just wondering
>> if there were easier ways.
>>
>> Love to hear your suggestions.
>>
> What kind of ham is this? Country ham or city ham? The kind you have to
> first presoak or one of those plastic wrapped hams you don't?


I've cooked Alton Brown's "City Ham" recipe, but I didn't bother with
the bourbon. Just brown sugar, yellow mustard, and crushed gingersnaps.
I don't remember if I studded it with cloves. The ham turned out
wonderful.

A local butcher, and one in Texas that I used to go to, have "dry cured"
hams that do not have to be soaked. They are moist and not overly salty
-- but firmer and less juicy than any supermarket hams I have ever seen.
That's what I used.

Bob

On Dec 22, 6:23�pm, zxcvbob > wrote:
> Goomba38 wrote:
> > MayQueen wrote:
> >> I have downloaded some recipes for ham, but wanted to see if you all
> >> might have some secret ingredients, special techniques or recipes to
> >> share.
>
> >> Last year I made a ham with pears and a bunch more ingredients. �It
> >> was good, but seemed to take a lot of effort to make. �Just wondering
> >> if there were easier ways.
>
> >> Love to hear your suggestions.
>
> > What kind of ham is this? Country ham or city ham? The kind you have to
> > first presoak or one of those plastic wrapped hams you don't?
>
> I've cooked Alton Brown's "City Ham" recipe, but I didn't bother with
> the bourbon. �Just brown sugar, yellow mustard, and crushed gingersnaps.
> � I don't remember if I studded it with cloves. �The ham turned out
> wonderful.
>
> A local butcher, and one in Texas that I used to go to, have "dry cured"
> hams that do not have to be soaked. �They are moist and not overly salty
> -- but firmer and less juicy than any supermarket hams I have ever seen.
> � That's what I used.
>
> Bob

Seems texans know little about ham unless they open a can... they
don't ever think it could be fresh ham. No *preserved* ham is nearly
as good as fresh.


SHELDON

jay wrote:
> On Sat, 22 Dec 2007 16:32:34 -0800 (PST), Sheldon wrote:
>
>> On Dec 22, 6:23�pm, zxcvbob > wrote:
>>> Goomba38 wrote:
>>>> MayQueen wrote:
>>>>> I have downloaded some recipes for ham, but wanted to see if you all
>>>>> might have some secret ingredients, special techniques or recipes to
>>>>> share.
>>>>> Last year I made a ham with pears and a bunch more ingredients. �It
>>>>> was good, but seemed to take a lot of effort to make. �Just wondering
>>>>> if there were easier ways.
>>>>> Love to hear your suggestions.
>>>> What kind of ham is this? Country ham or city ham? The kind you have to
>>>> first presoak or one of those plastic wrapped hams you don't?
>>> I've cooked Alton Brown's "City Ham" recipe, but I didn't bother with
>>> the bourbon. �Just brown sugar, yellow mustard, and crushed gingersnaps.
>>> � I don't remember if I studded it with cloves. �The ham turned out
>>> wonderful.
>>>
>>> A local butcher, and one in Texas that I used to go to, have "dry cured"
>>> hams that do not have to be soaked. �They are moist and not overly salty
>>> -- but firmer and less juicy than any supermarket hams I have ever seen.
>>> � That's what I used.
>>>
>>> Bob
>> Seems texans know little about ham unless they open a can... they
>> don't ever think it could be fresh ham. No *preserved* ham is nearly
>> as good as fresh.
>>
>>
>> SHELDON
>
> TEXANS have actually cooked nearly everything!
>
> Have you cooked one of these? It came out of a BIG TEXAS SIZE can! Here
> is a small 22lb ham I cooked. <lol>
>
> I hope you have a TEXAS SIZE monitor.
>
> http://i14.tinypic.com/85fbvox.jpg
>
> http://i3.tinypic.com/6tmpye1.jpg
>
> jay

Nice ham!

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"MayQueen" > wrote in message
...
>I have downloaded some recipes for ham, but wanted to see if you all might
>have some secret ingredients, special techniques or recipes to share.
>
> Last year I made a ham with pears and a bunch more ingredients. It was
> good, but seemed to take a lot of effort to make. Just wondering if there
> were easier ways.
>
> Love to hear your suggestions.

What kind of ham?

zxcvbob wrote:

> I've cooked Alton Brown's "City Ham" recipe, but I didn't bother with
> the bourbon. Just brown sugar, yellow mustard, and crushed gingersnaps.
> I don't remember if I studded it with cloves. The ham turned out
> wonderful.
>
> A local butcher, and one in Texas that I used to go to, have "dry cured"
> hams that do not have to be soaked. They are moist and not overly salty
> -- but firmer and less juicy than any supermarket hams I have ever seen.
> That's what I used.
>
> Bob

I made his "city ham" also (with the Bourbon, IIRC?) and you're
right..it was wonderful.

I don't know that I've ever seen or had a "dry cured" ham that didn't
require soaking?

Have you ever heard of cooking a ham in a "can" placed in boiling water?
I'm unclear as to what type of ham this is (dry cured or a city ham)?
Someone in KY told me that is a specialty in her area, though I've never
heard of it before or since?

"MayQueen" > wrote in message
...
>I have downloaded some recipes for ham, but wanted to see if you all might
>have some secret ingredients, special techniques or recipes to share.
>
> Last year I made a ham with pears and a bunch more ingredients. It was
> good, but seemed to take a lot of effort to make. Just wondering if there
> were easier ways.
>
> Love to hear your suggestions.
>
> --
> Queenie
>
> *** Be the change you wish to see in the world ***

Assuming fresh ham:

* Exported from MasterCook *

Ham: Fresh Ham with Cracklings and Pan Gravy

Recipe By :
Serving Size : 8 Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fresh ham, 8-10 lbs -- shank & leg of pork
oil for rubbing the ham
1 teaspoon coarse salt
1/2 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon pepper
1 teaspoon english-style mustard
12 ounces beer-not dark
FOR GRAVY:
2 tblsp flour
1 cup beef broth
1/2 teaspoon english style mustard
1/4 teaspoon dried crumbled sage
1/8 teaspoon dried crumbled thyme
1/4 teaspoon sugar
2 teaspoons cider vinegar

With a small knife, prick the ham skin all over, make 4 parallel 1/2 inch
deep incisions through the skin the entire length of the ham, and rub the
ham lightly with the oil.

In a small bowl rub together the coarse salt, thyme, sage, pepper and the
mustard and rub the mixture over the entire surface of the ham.

Put the ham on a roasting rack in a roasting pan and put the pan in a
preheated 500deg oven.Reduce the temperature immediately to 375deg and roast
the ham for one hour.

Pour half the beer over the ham, roast for 30 minutes more and pour the
remaining beer over the ham. Roast the ham for 2 1/2 hours more, or until a
meat thermometer registers 170deg. Let ham cool on the rack in the pan for
15 minutes.

Pull off the brown crisp skin, leaving the layer of fat on the ham, with
scissors, cut the skin into small pieces(these are the cracklings), and
arrange the cracklings in one layer in a baking pan.

Sprinkle cracklings with salt and bake 15 minutes or until they are crisp
and browned. Transfer the cracklings to a paper towel and let them drain.

Cut the remaining fat from the ham, slice across the grain, and arrange it
on a platter. Keep ham warm and covered.

Skim off fat from the juices in the roasting pan, add 1 cup water, and
deglaze over moderate heat, scraping up the browned bits. Tranfer the liquid
to a saucepan.

In a small bowl, whisk together flour and 1/4 cup broth, until flour is
dissolved and whisk the mixture into the deglazing liquid with the remaining
3/4 cup broth, mustard, sage, thyme, vinegar and pepper-to taste. Simmer the
gravy whisking, about 5 minutes.

Garnish the ham with the cracklings and serve with gravy.

- - - - - - - - - - - - - - - - - - -

MayQueen wrote:
> I have downloaded some recipes for ham, but wanted to see if you all
> might have some secret ingredients, special techniques or recipes to share.
>
> Last year I made a ham with pears and a bunch more ingredients. It was
> good, but seemed to take a lot of effort to make. Just wondering if
> there were easier ways.
>
> Love to hear your suggestions.
>
It is bone in, spiral cut, and wrapped in plastic. Is that a city ham?

I have downloaded the Alto Brown recipe and was thinking that might be
the ticket. Good to see others suggest it as well.

We never cooked ham in my family so I feel totally out my element with a
ham.

--
Queenie

*** Be the change you wish to see in the world ***

>
> Have you cooked one of these? It came out of a BIG TEXAS SIZE can! Here
> is a small 22lb ham I cooked. <lol>
>
> I hope you have a TEXAS SIZE monitor.
>
> http://i14.tinypic.com/85fbvox.jpg
>
> http://i3.tinypic.com/6tmpye1.jpg
>
> jay

That looks super yummy!

--
Queenie

*** Be the change you wish to see in the world ***

On Dec 22, 8:22�pm, jay > wrote:
> On Sat, 22 Dec 2007 16:32:34 -0800 (PST), Sheldon wrote:
>
> > Seems texans know little about ham unless they open a can... they
> > don't ever think it could be fresh ham. �No *preserved* ham is nearly
> > as good as fresh.
>
>
> I hope you have a TEXAS SIZE monitor.
>
> http://i14.tinypic.com/85fbvox.jpg� �
>
> http://i3.tinypic.com/6tmpye1.jpg

I need an explanation... what type of ham is that and how did you cook
it... I gotta tell you if it's fresh ham it looks weird.

SHELDON

jay wrote:
> On Sun, 23 Dec 2007 12:34:57 -0800 (PST), Sheldon wrote:
> > On Dec 22, 8:22�pm, jay > wrote:
> >> On Sat, 22 Dec 2007 16:32:34 -0800 (PST), Sheldon wrote:
>
> >>> Seems texans know little about ham unless they open a can... they
> >>> don't ever think it could be fresh ham. �No *preserved* ham is nearly
> >>> as good as fresh.
>
> >> I hope you have a TEXAS SIZE monitor.
>
> >>http://i14.tinypic.com/85fbvox.jpg��
>
> >>http://i3.tinypic.com/6tmpye1.jpg
>
> > I need an explanation... what type of ham is that and how did you cook
> > it... I gotta tell you if it's fresh ham it looks weird.
>
> > SHELDON
>
> Photo-> 85fbvox -> 22.2 lb fresh ham had been in the oven 7 hours @ 300
> degrees, and the internal temp was 116 degrees. Photo-> 65mpyel -> was 11
> hours and removed from the oven at about 165 degrees. Only thing weird is
> that this is a FULL TEXAS SIZE piggy. The ham was scored and the
> checkerboard yielded some awesome cracklings.
>
> The hams you have seen and maybe cooked (you ignored that question) may
> look more like this.
>
> http://www.foodnetwork.com/food/reci...OOD_9936_23983...
>
> Smaller, pretty and professionally photographed.
>
> I am making a 30 qt pot of corn and shrimp chowder right now and need to go
> stir the POT! You gave me NO input for this dish even though I asked so
> I'm just winging it!

Maybe I didn't notice you asking for input... but just off the cuff
I'd make corn chowder or shriimp chowder, not both in the same pot.

I've roasted many thousands of fresh hams but none turned out with its
fat looking that sickly milky white.

SHELDON

jay wrote:
> On Sun, 23 Dec 2007 14:39:44 -0800 (PST), Sheldon wrote:
> > jay Â*wrote:
> >> On Sun, 23 Dec 2007 12:34:57 -0800 (PST), Sheldon wrote:
> >>> On Dec 22, 8:22�pm, jay > wrote:
> >>>> On Sat, 22 Dec 2007 16:32:34 -0800 (PST), Sheldon wrote:
>
> >>>>> Seems texans know little about ham unless they open a can... they
> >>>>> don't ever think it could be fresh ham. �No *preserved* ham is nearly
> >>>>> as good as fresh.
>
> >>>> I hope you have a TEXAS SIZE monitor.
>
> >>>>http://i14.tinypic.com/85fbvox.jpg��
>
> >>>>http://i3.tinypic.com/6tmpye1.jpg
>
> >>> I need an explanation... what type of ham is that and how did you cook
> >>> it... I gotta tell you if it's fresh ham it looks weird.
>
> >>> SHELDON
>
> >> Photo-> 85fbvox -> 22.2 lb fresh ham had been in the oven 7 hours @ 300
> >> degrees, and the internal temp was 116 degrees. Photo-> 65mpyel -> was 11
> >> hours and removed from the oven at about 165 degrees. Â*Only thing weird is
> >> that this is a FULL Â*TEXAS SIZE piggy. Â*The ham was scored and the
> >> checkerboard yielded some awesome cracklings.
>
> >> The hams you have seen and maybe cooked (you ignored that question) may
> >> look more like this.
>
> >>http://www.foodnetwork.com/food/reci...OOD_9936_23983...
>
> >> Smaller, pretty and professionally photographed.
>
> >> I am making a 30 qt pot of corn and shrimp chowder right now and need to go
> >> stir the POT! Â*You gave me NO input for this dish even though I asked so
> >> I'm just winging it!
>
> > Maybe I didn't notice you asking for input... but just off the cuff
> > I'd make corn chowder or shriimp chowder, not both in the same pot.
>
> > I've roasted many thousands of fresh hams but none turned out with its
> > fat looking that sickly milky white.
>
> > SHELDON
>
> Ok.. in that one (1st) photo it was not done yet.. so it had not even
> turned out.
>
> In 2nd photo it was done after 11 hours.

Perhaps you need to cook a CyberPorkette... check those haunches:
http://i7.tinypic.com/867tw20.jpg

In article >,
"Janet" > wrote:

> Hve you heard the Dorothy Parker quip? Words to this effect: "The definition
> of eternity: two people and a ham."

I just went through it. Dorothy didn't have a good freezer. Three pounds
of ham are chilling out for later. I'm so glad I didn't know that
woman's wrath.

Definition of Hell:
Dorothy Parker didn't like you.

leo

MayQueen wrote:
> I have downloaded some recipes for ham, but wanted to see if you all
> might have some secret ingredients, special techniques or recipes to share.
>
> Last year I made a ham with pears and a bunch more ingredients. It was
> good, but seemed to take a lot of effort to make. Just wondering if
> there were easier ways.
>
> Love to hear your suggestions.
>
Finally decided to go with the Alton Brown recipe. Turned out great!
Thanks for the recommendations and other suggestions.

--
Queenie

*** Be the change you wish to see in the world ***