I wanted to just go pick up an Easter meal all prepared to avoid us
having to cook at my moms house. It's getting too hard on her. But I
went to the store today and found this marked down ham. I'm a little
interested in why they've covered it up with gold foil - it must be ugly.

http://i57.tinypic.com/e6r4zp.jpg
http://i62.tinypic.com/23w8ndg.jpg

I guess we'll be cooking after all. I'll get the ham fully done in the
oven on Saturday and bring it over Sunday and we can eat it cold with
the sides. I like it better that way.

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ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...
>I wanted to just go pick up an Easter meal all prepared to avoid us having
>to cook at my moms house. It's getting too hard on her. But I went to the
>store today and found this marked down ham. I'm a little interested in why
>they've covered it up with gold foil - it must be ugly.
>
> http://i57.tinypic.com/e6r4zp.jpg
> http://i62.tinypic.com/23w8ndg.jpg
>
> I guess we'll be cooking after all. I'll get the ham fully done in the
> oven on Saturday and bring it over Sunday and we can eat it cold with the
> sides. I like it better that way.

I have seen such hams. Don't know why the foil.

"Cheryl" > wrote in message
eb.com...
>I wanted to just go pick up an Easter meal all prepared to avoid us having
>to cook at my moms house. It's getting too hard on her. But I went to the
>store today and found this marked down ham. I'm a little interested in why
>they've covered it up with gold foil - it must be ugly.
>
> http://i57.tinypic.com/e6r4zp.jpg
> http://i62.tinypic.com/23w8ndg.jpg
>
> I guess we'll be cooking after all. I'll get the ham fully done in the
> oven on Saturday and bring it over Sunday and we can eat it cold with the
> sides. I like it better that way.
Oh but how lovely to have the ham 'all done'. Arrange it in serving size
slices on a pretty platter, have something to garnish in a separate bag. Oh
what a relief it is. So many Easter dinner dishes are easily prepared ahead.
Bless you for seeing that it's too hard on Mom. Polly

"Polly Esther" > Wrote in message:
>
> "Cheryl" > wrote in message
> eb.com...

I've noticed over the last several holidays she just doesn't have much fun doing these family dinners due to the cooking and cleanup even when we do it all. My choice was to go out to an Easter buffet but I was overruled.

--




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On Tue, 15 Apr 2014 23:11:10 -0400, Cheryl >
wrote:

>I wanted to just go pick up an Easter meal all prepared to avoid us
>having to cook at my moms house. It's getting too hard on her. But I
>went to the store today and found this marked down ham. I'm a little
>interested in why they've covered it up with gold foil - it must be ugly.
>
>http://i57.tinypic.com/e6r4zp.jpg
>http://i62.tinypic.com/23w8ndg.jpg
>
>I guess we'll be cooking after all. I'll get the ham fully done in the
>oven on Saturday and bring it over Sunday and we can eat it cold with
>the sides. I like it better that way.


Given the price point of the original, it should be a decent ham. The
foil is to make it look pretty. Hams usually are on the ugly side.
Just be sure not to dry it out. Easy to do with the spiral cut hams
as there is a lot of places moisture can leak out when heated.

On Tue, 15 Apr 2014 20:22:08 -0700, "Julie Bove"
> wrote:

>
>"Cheryl" > wrote in message
web.com...
>>I wanted to just go pick up an Easter meal all prepared to avoid us having
>>to cook at my moms house. It's getting too hard on her. But I went to the
>>store today and found this marked down ham. I'm a little interested in why
>>they've covered it up with gold foil - it must be ugly.
>>
>> http://i57.tinypic.com/e6r4zp.jpg
>> http://i62.tinypic.com/23w8ndg.jpg
>>
>> I guess we'll be cooking after all. I'll get the ham fully done in the
>> oven on Saturday and bring it over Sunday and we can eat it cold with the
>> sides. I like it better that way.
>
>I have seen such hams. Don't know why the foil.

Because it's pretty, and gold foil imparts the image of higg value,
like gold leaf.

People are much like crows and ravens. We like shiny sparkly objects,
and will gather them when and where we find them and bring them home
and make our nest out of them!

It's really that simple! Or I should say we and crows both are!! ;-)

John Kuthe...

On 4/16/2014 3:25 AM, Sqwertz wrote:

> On Wed, 16 Apr 2014 02:21:17 -0500, Sqwertz wrote:
>
>> Under the plasti-foil it's shrink-wrapped.
>
> Feel free to open it up right now.
>
> You KNOW you're curious. But like I said:
>
Yes, after all that, I was, and I opened the foil. No leaks. Thanks for
the suggestion!

>> If there's any air inside
>> that shrink-wrap then return it until you get one that is completely
>> vacuum-sealed. They use the pretty foil to disguise any possible
>> "leakers".
>
> -sw
>


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 4/16/2014 6:20 AM, Ed Pawlowski wrote:

> Given the price point of the original, it should be a decent ham. The
> foil is to make it look pretty. Hams usually are on the ugly side.
> Just be sure not to dry it out. Easy to do with the spiral cut hams
> as there is a lot of places moisture can leak out when heated.

I hope I can do it right. I haven't done a spiral sliced in a while.
Thanks for the feedback. I'm going to google for best ways to heat it
without drying it out.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

snippage...
>> Remove the shiney over wrap
>> (gift bag) and there will be a sort of cryo wrap that seals the ham,
>> remove that too... on that wrap will be cooking instructions and most
>> likely the purveyors web site where you can find further info and
>> probably recipes. Under the shiny outer wrap there'll likely be a
>> packet of glaze mix with instruction for preparation... use or not.
>> Those hams are fully cooked but should be heated to a safe temperature
>> to kill bacteria that forms during storage... place in a roasting pan
>> cut face down, add about 14" of water and loosely tent the ham.
>
>Fourteen inches of water? How do you keep the foil tent on in all that
>water? ;-)
>
><Instruction to read the instructions clipped.>
I agree. 14 inches? Oh my.

aloha,
Cea

On Thu, 17 Apr 2014 18:21:28 -1000, pure kona
> wrote:

>snippage...
>>> Remove the shiney over wrap
>>> (gift bag) and there will be a sort of cryo wrap that seals the ham,
>>> remove that too... on that wrap will be cooking instructions and most
>>> likely the purveyors web site where you can find further info and
>>> probably recipes. Under the shiny outer wrap there'll likely be a
>>> packet of glaze mix with instruction for preparation... use or not.
>>> Those hams are fully cooked but should be heated to a safe temperature
>>> to kill bacteria that forms during storage... place in a roasting pan
>>> cut face down, add about 14" of water and loosely tent the ham.
>>
>>Fourteen inches of water? How do you keep the foil tent on in all that
>>water? ;-)
>>
>><Instruction to read the instructions clipped.>
> I agree. 14 inches? Oh my.
>
>aloha,
>Cea

When pigs fly/When pigs scuba.

Looks mighty good to me and cant go wrong with 1.49 per lb. good snag. I like to run a couple of shiskobob bamboo skewers down the middle to make the slices hang together then put it in the smoke at around 250 till it hits 160 internal. Commonly called a twice smoked ham. Very yummy eating. Should work the same way in the oven.

On 4/15/2014 11:11 PM, Cheryl wrote:
> I wanted to just go pick up an Easter meal all prepared to avoid us
> having to cook at my moms house. It's getting too hard on her. But I
> went to the store today and found this marked down ham. I'm a little
> interested in why they've covered it up with gold foil - it must be ugly.
>
> http://i57.tinypic.com/e6r4zp.jpg
> http://i62.tinypic.com/23w8ndg.jpg
>
> I guess we'll be cooking after all. I'll get the ham fully done in the
> oven on Saturday and bring it over Sunday and we can eat it cold with
> the sides. I like it better that way.
>
After the reheating was done,and to prepare it for tomorrow, I took off
the wraps it was cooked in and put it into fresh extra strength foil.
There was very little juice baked out of it, as in the foil was almost
as dry as when I wrapped it to reheat it. I tasted part of a slice and
it definitely wasn't dried out, so maybe the resting in the cooking foil
put all of the juices back in the ham.

I'm leaving it tightly wrapped until tomorrow when we eat. I'll know
more then if this was the correct way to deal with a spiral sliced ham.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 4/19/2014 9:19 PM, Cheryl wrote:
> After the reheating was done,and to prepare it for tomorrow, I took off
> the wraps it was cooked in and put it into fresh extra strength foil.
> There was very little juice baked out of it, as in the foil was almost
> as dry as when I wrapped it to reheat it. I tasted part of a slice and
> it definitely wasn't dried out, so maybe the resting in the cooking foil
> put all of the juices back in the ham.
>
> I'm leaving it tightly wrapped until tomorrow when we eat. I'll know
> more then if this was the correct way to deal with a spiral sliced ham.

Sounds like you did just fine, Cheryl.

Jill