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Thread: Ham help

  1. #1
    notbob Guest

    Default Ham help

    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

  2. #2
    Brooklyn1 Guest

    Default Re: 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

  3. #3
    Kent Guest

    Default Re: Ham help


    "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




  4. #4
    M. JL Esq. Guest

    Default Re: Ham help

    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

  5. #5
    Squertz Guest

    Default Re: Ham help

    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

  6. #6
    Kent Guest

    Default Re: Ham help


    "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




  7. #7
    ImStillMags Guest

    Default Re: Ham help

    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

  8. #8
    notbob Guest

    Default Re: Ham help

    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

  9. #9
    Christine Dabney Guest

    Default Re: Ham help

    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

  10. #10
    ImStillMags Guest

    Default Re: Ham help

    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.


  11. #11
    notbob Guest

    Default Re: Ham help

    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

  12. #12
    Christine Dabney Guest

    Default Re: Ham help

    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

  13. #13
    notbob Guest

    Default Re: Ham help

    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

  14. #14
    Kent Guest

    Default Re: Ham help


    "notbob" <[email protected]> wrote in message
    news:91h13fFq1qU12@mid.individual[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



  15. #15
    [email protected] Guest

    Default Re: 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


    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

  16. #16
    Ed Pawlowski Guest

    Default Re: Ham help


    "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.




  17. #17
    notbob Guest

    Default Re: Ham help

    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

  18. #18
    ImStillMags Guest

    Default Re: Ham help

    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 !!

  19. #19
    notbob Guest

    Default Re: Ham help

    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

  20. #20
    ImStillMags Guest

    Default Re: Ham help

    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!!

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