Thread: Ham help

On 23 Apr 2011 18:27:04 GMT, notbob <[email protected]> wrote:

>I know spit about hams. Jes took a "Butt Ham Portion" outta the deep
>freeze. Scary stuff like "23% of weight is added ingredients" on the
>label. No doubt mostly water and salt. Hey, it was cheap!
>
>I wanna do the Jezebel glaze thing. Got the remaining ingredients,
>yesterday. Hadda buy apricot preserves as no pineapple to be found,
>although I've seen crushed pineapple as an alt ingrediment. I got
>plenty O' that. Suggestions?
>
>Anywhoo, the ham label recommends "25 mins per lb at 325F". Sound
>right? It's a seven pounder (not to be confused w/ CCH Pounder... did
>she rock in Bagdad Cafe, or what!?). Do I put the glaze on from the
>start or wait till last nnn minutes?? Got whole cloves, too.
>
>nb ---ham dummy

Typically glaze goes on at the end of recommended cooking time...
didn't you read the packaging label... or go to the ham company web
site for cooking instructions. I usually make a spiral cut ham. I
don't use any glaze, just makes a big sticky mess. However I save the
glaze packets for microwaved SPAM! LOL That spiced brown sugar glaze
mix is also good for doctoring canned baked beans or as a seasoning
for plain canned beans for making them into baked. Instead of glazing
the ham make up a sweet sauce to serve with sliced ham; crushed
pineapple with the pineapple syrup and some extra pinapple juice, add
some cinnamon, heat and thicken with cornstarch and blend in a knob of
butter... goes well on ham, or pancakes/waffles... maraschino cherries
for garnish

"notbob" <[email protected]> wrote in message
news:[email protected]..
>I know spit about hams. Jes took a "Butt Ham Portion" outta the deep
> freeze. Scary stuff like "23% of weight is added ingredients" on the
> label. No doubt mostly water and salt. Hey, it was cheap!
>
> I wanna do the Jezebel glaze thing. Got the remaining ingredients,
> yesterday. Hadda buy apricot preserves as no pineapple to be found,
> although I've seen crushed pineapple as an alt ingrediment. I got
> plenty O' that. Suggestions?
>
> Anywhoo, the ham label recommends "25 mins per lb at 325F". Sound
> right? It's a seven pounder (not to be confused w/ CCH Pounder... did
> she rock in Bagdad Cafe, or what!?). Do I put the glaze on from the
> start or wait till last nnn minutes?? Got whole cloves, too.
>
> nb ---ham dummy
>
>
The most important thing is. Is the ham labelled "ready to cook" or "ready
to eat". Was the ham been cooked when you bought it? The majority of hams
are precooked. A precooked ham has to be warmed only the eating temperature.
A cooked ham must be baked to 155F. An oven temp. of 325 is OK for either
ham. I bake a precooked ham at a lower temp.

I'm not much of a glazer. In general you bake the ham to near either of the
above points, then apply the glaze, then apply glaze.

Kent

notbob wrote:
> I know spit about hams. Jes took a "Butt Ham Portion" outta the deep
> freeze. Scary stuff like "23% of weight is added ingredients" on the
> label. No doubt mostly water and salt. Hey, it was cheap!
>
> I wanna do the Jezebel glaze thing. Got the remaining ingredients,
> yesterday. Hadda buy apricot preserves as no pineapple to be found,
> although I've seen crushed pineapple as an alt ingrediment. I got
> plenty O' that. Suggestions?
>
> Anywhoo, the ham label recommends "25 mins per lb at 325F". Sound
> right? It's a seven pounder (not to be confused w/ CCH Pounder... did
> she rock in Bagdad Cafe, or what!?). Do I put the glaze on from the
> start or wait till last nnn minutes?? Got whole cloves, too.
>
> nb ---ham dummy

Either or, some people like to cook the ham without the glaze and start
glazing in the last hour or so of cooking, adding a layer every 10
minutes or so starting with a thin coating of sugar.

Some people like to start the ham with a layer of glaze and add more
throughout out the cooking.

Have you considered braising the ham? and then when fully cooked quickly
glazing it with a sugar coating covered by your apricot preserves?

Braising in Madeira is very good, but sherry is often used. Basting
the unglazed ham with white wine as it cooks is good also.

My personal recommendation would be to forget the glaze, baste well with
butter and champagne (or wine of choice) as the ham cooks and then use
the defatted pan juices to make a sauce.
--
JL

On 23 Apr 2011 18:27:04 GMT, notbob wrote:

> I know spit about hams. Jes took a "Butt Ham Portion" outta the deep
> freeze. Scary stuff like "23% of weight is added ingredients" on the
> label. No doubt mostly water and salt. Hey, it was cheap!

Even Smithfield wet cured hams have gone to the Dark Side and are now
20%+ salt water. At this point, you probably can't find anything
better for less than twice the price.

At least it's a butt half and not a shank half.

-sw

"M. JL Esq." <[email protected]> wrote in message
news:iova3b$age$[email protected]..
> notbob wrote:
>> I know spit about hams. Jes took a "Butt Ham Portion" outta the deep
>> freeze. Scary stuff like "23% of weight is added ingredients" on the
>> label. No doubt mostly water and salt. Hey, it was cheap!
>>
>> I wanna do the Jezebel glaze thing. Got the remaining ingredients,
>> yesterday. Hadda buy apricot preserves as no pineapple to be found,
>> although I've seen crushed pineapple as an alt ingrediment. I got
>> plenty O' that. Suggestions? Anywhoo, the ham label recommends "25 mins
>> per lb at 325F". Sound
>> right? It's a seven pounder (not to be confused w/ CCH Pounder... did
>> she rock in Bagdad Cafe, or what!?). Do I put the glaze on from the
>> start or wait till last nnn minutes?? Got whole cloves, too. nb ---ham
>> dummy
>
> Either or, some people like to cook the ham without the glaze and start
> glazing in the last hour or so of cooking, adding a layer every 10 minutes
> or so starting with a thin coating of sugar.
>
> Some people like to start the ham with a layer of glaze and add more
> throughout out the cooking.
>
> Have you considered braising the ham? and then when fully cooked quickly
> glazing it with a sugar coating covered by your apricot preserves?
>
> Braising in Madeira is very good, but sherry is often used. Basting the
> unglazed ham with white wine as it cooks is good also.
>
> My personal recommendation would be to forget the glaze, baste well with
> butter and champagne (or wine of choice) as the ham cooks and then use the
> defatted pan juices to make a sauce.
> --
> JL
>
>
Re: ham stock: I always make ham stock with the leftover ham and bone to
create a sauce for the next ham. It makes all the difference in the world.

When you say braise, do you braise completely submerged?, Submerged in what?

Kent

On Apr 23, 11:27*am, notbob <not...@notbob.invalid> wrote:
> I know spit about hams. *Jes took a "Butt Ham Portion" outta the deep
> freeze. *Scary stuff like "23% of weight is added ingredients" on the
> label. *No doubt mostly water and salt. *Hey, it was cheap! *
>
> I wanna do the Jezebel glaze thing. *Got the remaining ingredients,
> yesterday. *Hadda buy apricot preserves as no pineapple to be found,
> although I've seen crushed pineapple as an alt ingrediment. *I got
> plenty O' that. *Suggestions? *
>
> Anywhoo, the ham label recommends "25 mins per lb at 325F". *Sound
> right? *It's a seven pounder (not to be confused w/ CCH Pounder... did
> she rock in Bagdad Cafe, or what!?). *Do I put the glaze on from the
> start or wait till last nnn minutes?? *Got whole cloves, too. *
>
> nb ---ham dummy

They inject hams with water and salt and seasonings.....usually
anywhere up to 20% of the weight is liquid.

I don't like that watery meat if it is cooked according to label
directions.

I always score the ham and then bake it at about 225 for at least an
hour or two, covered. Then uncover, glaze it and cook another hour
or two more basting with the glaze at 275.

I find cooking it on the lower temperature moves all that water out of
the meat and the flesh firms up nicely without drying out.

I came up with a copy cat Honey Baked Ham glaze that I like a lot.

http://hizzoners.com/recipes/meats/2...ney-bakedq-ham

On 2011-04-23, ImStillMags <[email protected]> wrote:
>
> I always score the ham and then bake it at about 225 for at least an
> hour or two, covered. Then uncover, glaze it and cook another hour
> or two more basting with the glaze at 275.

What do you mean by "covered"?

The lodge has a 2-3 of those old oval electric roasters. The old
ladies herebouts cook everything in 'em. Jes made Salisbury steaks
last potluck . To die for! A cooking method I'm even more clueless
about than hams. I can borrow one. Zat what you mean? I would think
the "uncovered" part is in a reg baking pan in oven. I can do that,
too. Talk to me.


nb

On Sat, 23 Apr 2011 15:13:22 -0700 (PDT), "Mr. Bill"
<[email protected]> wrote:

>Admitting you know "spit" about ham...how did you dream up a Jezebel sauce?

Guess you missed the thread in which he talked about discovering it.


Christine
--
http://nightstirrings.blogspot.com

On Apr 23, 3:10*pm, notbob <not...@notbob.invalid> wrote:
> On 2011-04-23, ImStillMags <sitara8...@gmail.com> wrote:
>
>
>
> > I always score the ham and then bake it at about 225 for at least an
> > hour or two, covered. * Then uncover, *glaze it and cook another hour
> > or two *more basting with the glaze at 275.
>
> What do you mean by "covered"?
>
> The lodge has a 2-3 of those old oval electric roasters. *The old
> ladies herebouts cook everything in 'em. *Jes made Salisbury steaks
> last potluck . *To die for! *A cooking method I'm even more clueless
> about than hams. *I can borrow one. *Zat what you mean? *I would think
> the "uncovered" part is in a reg baking pan in oven. *I can do that,
> too. *Talk to me. *
>
> nb

Covered roaster would work. Or just in a roasting pan covered with
heavy foil.

On 2011-04-23, Christine Dabney <[email protected]> wrote:

>>Admitting you know "spit" about ham...how did you dream up a Jezebel sauce?
>
> Guess you missed the thread in which he talked about discovering it.
>

You ever make it, Chris? I got apricot jam and canned crushed
pineapple. One? The other? Both? I'm so confused.

nb

On 23 Apr 2011 22:23:29 GMT, notbob <[email protected]> wrote:

>On 2011-04-23, Christine Dabney <[email protected]> wrote:
>
>>>Admitting you know "spit" about ham...how did you dream up a Jezebel sauce?
>>
>> Guess you missed the thread in which he talked about discovering it.
>>
>
>You ever make it, Chris? I got apricot jam and canned crushed
>pineapple. One? The other? Both? I'm so confused.
>
>nb

No, but I have recipes in some of my southern cookbooks. I think
there is one in the book I have with me now..

Don't ask me to type it up right now, as you caught me in the few
minutes before I have to start getting stuff in gear to get ready for
work this evening.

Christine
--
http://nightstirrings.blogspot.com

On 2011-04-23, Christine Dabney <[email protected]> wrote:

> Don't ask me to type it up right now, as you caught me in the few
> minutes before I have to start getting stuff in gear to get ready for
> work this evening.

No problem. Lotta variations. I'll wing it. Which reminds me, might
be good on chicken wings.

nb

"notbob" <[email protected]> wrote in message
news:[email protected]..
> On 2011-04-23, ImStillMags <[email protected]> wrote:
>>
>> I always score the ham and then bake it at about 225 for at least an
>> hour or two, covered. Then uncover, glaze it and cook another hour
>> or two more basting with the glaze at 275.
>
> What do you mean by "covered"?
>
> The lodge has a 2-3 of those old oval electric roasters. The old
> ladies herebouts cook everything in 'em. Jes made Salisbury steaks
> last potluck . To die for! A cooking method I'm even more clueless
> about than hams. I can borrow one. Zat what you mean? I would think
> the "uncovered" part is in a reg baking pan in oven. I can do that,
> too. Talk to me.
>
> nb
>
>
I do the following, from the instructions on the uncooked "ready to cook"
Smithfield ham label. Place the ham cut side down in a roasting pan. Pour
bottom of pan with 1/2" of water. Cover roasting pan with foil tightly and
bake in oven. This creates a steam environment which keeps the ham from
drying out. The liquid that is created in the bottom of the pan from the 25%
water injected ham ends up being a nice, though salty ham stock. Uses the
smallest pan you can. I use one of those 2" high disposable foil pans.

Cheers,

Kent

On 23 Apr 2011 18:27:04 GMT, notbob <[email protected]> wrote:

>I know spit about hams. Jes took a "Butt Ham Portion" outta the deep
>freeze. Scary stuff like "23% of weight is added ingredients" on the
>label. No doubt mostly water and salt. Hey, it was cheap!
>
>I wanna do the Jezebel glaze thing. Got the remaining ingredients,
>yesterday. Hadda buy apricot preserves as no pineapple to be found,
>although I've seen crushed pineapple as an alt ingrediment. I got
>plenty O' that. Suggestions?
>
>Anywhoo, the ham label recommends "25 mins per lb at 325F". Sound
>right? It's a seven pounder (not to be confused w/ CCH Pounder... did
>she rock in Bagdad Cafe, or what!?). Do I put the glaze on from the
>start or wait till last nnn minutes?? Got whole cloves, too.
>
>nb ---ham dummy

I would ix-nay the cloves and put the glaze on the last 20 minutes.

Hope you have a great day.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

"ImStillMags" <[email protected]> wrote in message
news:[email protected]...
> On Apr 23, 11:27 am, notbob <not...@notbob.invalid> wrote:
>> I know spit about hams. Jes took a "Butt Ham Portion" outta the deep
>> freeze. Scary stuff like "23% of weight is added ingredients" on the
>> label. No doubt mostly water and salt. Hey, it was cheap!

>
> They inject hams with water and salt and seasonings.....usually
> anywhere up to 20% of the weight is liquid.
>
> I don't like that watery meat if it is cooked according to label
> directions.
>


I just bought a Cumberland Gap ham. They say they don't inject anything in
their premium hams.
http://www.cumberlandgapprovision.com/AboutUs.htm
For our premium products, there's no water forced in to make our
hams and steaks heavier and no chicken or fillers in our sausage.

I'll find out how good it is tomorrow.

More information on what makes a ham
For most other purposes, under US law, a "ham" is a cured hind leg of pork
that is at least 20.5% protein (not counting fat portions), and contains no
added water. However, "ham" can be legally applied to "turkey ham" if the
meat is taken from the turkey thigh. If the ham has less than 20.5% but is
at least 18.5% protein, it can be called "ham with natural juices". A ham
that is at least 17.0% protein and up to 10% added solution can be called
"ham-water added". Finally, "ham and water product" refers to a cured hind
leg of pork product that contains any amount of added water, although the
label must indicate the percent added ingredients.

On 2011-04-23, ImStillMags <[email protected]> wrote:

> I always score the ham and then bake it at about 225 for at least an
> hour or two, covered. Then uncover, glaze it and cook another hour
> or two more basting with the glaze at 275.

I used your suggestions, IM. Gotta about and hour to go and jes
topped it with jezebel sauce. You were right about the water. Holy
crap! Cooked covered in my Le Creuset DO and it gave up about 2/3 qt
or water. Then, uncovered at 275F for another hour before glazing.
Total water poured of is almost a full qt! I'll defat and save for
beans or soup if not too salty.

nb

On Apr 24, 4:00*pm, notbob <not...@notbob.invalid> wrote:
> On 2011-04-23, ImStillMags <sitara8...@gmail.com> wrote:
>
> > I always score the ham and then bake it at about 225 for at least an
> > hour or two, covered. * Then uncover, *glaze it and cook another hour
> > or two *more basting with the glaze at 275.
>
> I used your suggestions, IM. *Gotta about and hour to go and jes
> topped it with jezebel sauce. *You were right about the water. *Holy
> crap! *Cooked covered in my Le Creuset DO and it gave up about 2/3 qt
> or water. *Then, uncovered at 275F for another hour before glazing.
> Total water poured of is almost a full qt! *I'll defat and save for
> beans or soup if not too salty.
>
> nb

You will have a nice, firm ham with the proper texture now. And
great stock for navy bean soup !!

On 2011-04-25, ImStillMags <[email protected]> wrote:

> You will have a nice, firm ham with the proper texture now. And
> great stock for navy bean soup !!

Sucker is still bleeding water, but took it out at 155F and let set.
Not too dry and very tender. Overall, very nice! That jezebel sauce
is beginning to grow on me. Gets better with time and came out
perfect as a glaze. This whole approach is a keeper.

nb

On Apr 24, 5:26*pm, notbob <not...@notbob.invalid> wrote:
> On 2011-04-25, ImStillMags <sitara8...@gmail.com> wrote:
>
> > You will have a nice, firm ham with the proper texture now. * *And
> > great stock for navy bean soup !!
>
> Sucker is still bleeding water, but took it out at 155F and let set.
> Not too dry and very tender. *Overall, very nice! *That jezebel sauce
> is beginning to grow on me. *Gets better with time and came out
> perfect as a glaze. *This whole approach is a keeper. *
>
> nb *

YAY!!