I'm planning on a ham dinner for Christmas. Luckily timing, I just last night
saw Alton Brown's Good Eats show and it was about ham. I think I'll be doing
what he calls a city ham, which is the kind I'm familiar with. My question is,
are these hams already cooked? I believe he said on the show that they're
"mostly" cooked. Not sure what that leaves me as far as cooking time. I'll be
cooking for fout so I won't need that big of a ham. How long do you typically
cook one, and at what temperature? Also, though Alton did a glaze, any easy,
favorite glazes out there and when do I put it on? Thanks,

On Dec 21, 5:55*pm, wrote:
>
> Also, though Alton did a glaze, any easy,
> favorite glazes out there and when do I put it on? Thanks,

Mix orange juice concentrate (undiluted) with ground cloves to taste.
Brush it on the ham before baking. Baking time will depend on the
weight of the ham. The package doesn't have any directions printed on
it?

Carol

On Sun, 21 Dec 2008 18:55:05 -0500, wrote:

>any easy, favorite glazes out there and when do I put it on?

Place the ham in a cooking bag, pour over a Coke, seal the bag, and
slowly heat the ham through.

Tara

On Dec 21, 6:23*pm, Tara > wrote:
> On Sun, 21 Dec 2008 18:55:05 -0500, wrote:
> >any easy, favorite glazes out there and when do I put it on?
>
> Place the ham in a cooking bag, pour over a Coke, seal the bag, and
> slowly heat the ham through. *
>
> Tara

The Coke is good - you can also use a can of Sunkist or Orange Crush
Soda. I've always wanted to try Ginger "Beer" - still non-alcoholic
but much more intense than ginger ale.

Serve that ham with Cherry Chipotle sauce made with Barb Schaller's
Cherry Jam (produced by Gedney's) Melt jam, add chipotle chilies in
adobo, some fresh lime juice and some lime zest. Serve warm.

Lynn - Shilling for Schaller in Fargo . . .

Lynn from Fargo wrote:

> Serve that ham with Cherry Chipotle sauce made with Barb Schaller's
> Cherry Jam (produced by Gedney's) Melt jam, add chipotle chilies in
> adobo, some fresh lime juice and some lime zest. Serve warm.
>
> Lynn - Shilling for Schaller in Fargo . . .

Wow, that sounds tasty.

My favorite way to cook ham is braised in madiera, with duxelles added to
the sauce later. The recipe is in Mastering the Art of French Cooking.
Volume 1, I think. It's unbelievably delicious, albeit rather expensive to
make, given the madiera.