Thread: How many servings from a ham?

zxcvbob <[email protected]> wrote:

> I thought I was supposed to bring the turkey to the church potluck this
> weekend, but I've been asked to bring a ham instead. I've cooked hams
> before, but never paid any attention to how much they serve.
>
> I bought an 10.6 pound "ham with water added" bone-in ham shank today
at
> Aldi. It was the largest half-ham in the case. That ought to serve
> 30-something people if it's not the only meat, right? Or should I go
> back and get one of the smaller butts too?


A funny ham story...

We bought a HoneyBaked spiral sliced ham for a Christmas party. I forget
the poundage.

Nobody touched it, instead going for the beef.

My wife and I couldn't understand it. I took a slice off and all of a
sudden... MEAL ON!

Not noticing the slicing, everyone was waiting around for someone to
carve it. LOL!!!

It quickly disappeared.

Andy

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
>I thought I was supposed to bring the turkey to the church potluck this
>weekend, but I've been asked to bring a ham instead. I've cooked hams
>before, but never paid any attention to how much they serve.
>
> I bought an 10.6 pound "ham with water added" bone-in ham shank today at
> Aldi. It was the largest half-ham in the case. That ought to serve
> 30-something people if it's not the only meat, right? Or should I go back
> and get one of the smaller butts too?
>
> -Bob

Go back and get a smaller butt too.

Cheri

On Nov 16, 6:10*pm, zxcvbob <zxcv...@charter.net> wrote:
> I thought I was supposed to bring the turkey to the church potluck this
> weekend, but I've been asked to bring a ham instead. *I've cooked hams
> before, but never paid any attention to how much they serve.
>
> I bought an 10.6 pound "ham with water added" bone-in ham shank today at
> Aldi. *It was the largest half-ham in the case. *That ought to serve
> 30-something people if it's not the only meat, right? *Or should I go
> back and get one of the smaller butts too?

You're not going to get a lot of edible meat off the shank half,
according to UMinnesota extension. What will you do if everyone wants
ham? Here's the money quote:

"The number of servings per pound varies according to the ratio of
lean to fat and bone and what you consider an adequate serving. Fat,
noncanned hams with all of the bone present ***i.e, your shank half***
may yield only one serving per pound for a family with a hearty
appetite. On the other hand, a well-trimmed, boneless ham easily will
yield three servings per pound for a family with a not-so-hearty
appetite. "

On Wed, 16 Nov 2011 20:10:34 -0600, zxcvbob <[email protected]>
wrote:

>I thought I was supposed to bring the turkey to the church potluck this
>weekend, but I've been asked to bring a ham instead. I've cooked hams
>before, but never paid any attention to how much they serve.
>
>I bought an 10.6 pound "ham with water added" bone-in ham shank today at
>Aldi. It was the largest half-ham in the case. That ought to serve
>30-something people if it's not the only meat, right? Or should I go
>back and get one of the smaller butts too?

You'll be shocked to know that a shank half yields little actual meat,
figure on no more than four pounds of edible meat, probably less
because there'll be a lot of shrinkage with a water added ham when
heated, and a lot will be difficult to carve so will be more suitable
for pea soup. I would never serve a bone-in ham at a pot luck...
you'll need someone that knows how to carve that ham on station the
whole time... you can't have thirty filthy handed imbeciles hacking at
it. For thirty I would have purchased a whole ham and boned it prior
to cooking it... then slice it onto a platter. I've served thousands
of those hams, I can bone a ham in under a minute. Tell the truth,
you bought the shank half to save 15¢ a pound. Even a spiral cut ham
would need someone on station to serve... next time buy a whole ham;
remove the aitch bone, slit along the femur and bone it out. Tie the
ham and cook it (you can stuff it if you like). When cooked let it
cool for 15 minutes and slice it onto a platter for service... don't
forget to garnish, and serve a big tub of honey mustard. If you don't
have cooking facilities on site you can prepare it earlier, chill in
your fridge and slice it just prior to service... cold ham is good
too.

Brooklyn1 wrote:
> On Wed, 16 Nov 2011 20:10:34 -0600, zxcvbob <[email protected]>
> wrote:
>
>> I thought I was supposed to bring the turkey to the church potluck this
>> weekend, but I've been asked to bring a ham instead. I've cooked hams
>> before, but never paid any attention to how much they serve.
>>
>> I bought an 10.6 pound "ham with water added" bone-in ham shank today at
>> Aldi. It was the largest half-ham in the case. That ought to serve
>> 30-something people if it's not the only meat, right? Or should I go
>> back and get one of the smaller butts too?
>
> You'll be shocked to know that a shank half yields little actual meat,
> figure on no more than four pounds of edible meat, probably less
> because there'll be a lot of shrinkage with a water added ham when
> heated, and a lot will be difficult to carve so will be more suitable
> for pea soup. I would never serve a bone-in ham at a pot luck...
> you'll need someone that knows how to carve that ham on station the
> whole time... you can't have thirty filthy handed imbeciles hacking at
> it. For thirty I would have purchased a whole ham and boned it prior
> to cooking it... then slice it onto a platter. I've served thousands
> of those hams, I can bone a ham in under a minute. Tell the truth,
> you bought the shank half to save 15¢ a pound. Even a spiral cut ham
> would need someone on station to serve... next time buy a whole ham;
> remove the aitch bone, slit along the femur and bone it out. Tie the
> ham and cook it (you can stuff it if you like). When cooked let it
> cool for 15 minutes and slice it onto a platter for service... don't
> forget to garnish, and serve a big tub of honey mustard. If you don't
> have cooking facilities on site you can prepare it earlier, chill in
> your fridge and slice it just prior to service... cold ham is good
> too.


Aldi didn't have any whole hams, so I got the biggest half I could find
which happened to be a shank. Alton Brown recommends using a shank but
I don't know why, maybe it tastes better because of the bone, or so you
have a nice bone for making soup afterwards...

And it was 20¢ cheaper ;-) (OK, you got me)

Maybe I ought to go back and get a large butt to go with it. I'll cut
it all up at home and take it mostly already sliced and a few hunks, and
reheat it there.

Won't the ham bone out a lot easier after it's cooked?

I'm going to stud it with cloves and glaze with brown sugar and yellow
hotdog mustard.

Thanks,
Bob

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
>I thought I was supposed to bring the turkey to the church potluck this
>weekend, but I've been asked to bring a ham instead. I've cooked hams
>before, but never paid any attention to how much they serve.
>
> I bought an 10.6 pound "ham with water added" bone-in ham shank today at
> Aldi. It was the largest half-ham in the case. That ought to serve
> 30-something people if it's not the only meat, right? Or should I go back
> and get one of the smaller butts too?

I suppose it would depend on what else is being served with it and how well
they like ham. I'm not sure that would be enough for 30 people. I've found
the more variety there is, the more people will eat. I don't know why that
is.

In article <[email protected]>,
zxcvbob <[email protected]> wrote:

> I thought I was supposed to bring the turkey to the church potluck this
> weekend, but I've been asked to bring a ham instead. I've cooked hams
> before, but never paid any attention to how much they serve.
>
> I bought an 10.6 pound "ham with water added" bone-in ham shank today at
> Aldi. It was the largest half-ham in the case. That ought to serve
> 30-something people if it's not the only meat, right? Or should I go
> back and get one of the smaller butts too?
>
> -Bob

Considering there'll be other food, you oughtta be yust fine.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

"Julie Bove" <> I suppose it would depend on what else is being served with
it and how well
> they like ham. I'm not sure that would be enough for 30 people. I've
> found the more variety there is, the more people will eat. I don't know
> why that is.
>
We ought to carve that in stone somewhere, Julie or at least hang a note on
the refrigerator door. Indeed. The more variety there is, the more people
will eat. An absolute fact. Maybe we should bring that up in group - except
I can't go anymore since I spent all my $s on pecans. Polly

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> Brooklyn1 wrote:
>> On Wed, 16 Nov 2011 20:10:34 -0600, zxcvbob <[email protected]>
>> wrote:
>>
>>> I thought I was supposed to bring the turkey to the church potluck this
>>> weekend, but I've been asked to bring a ham instead. I've cooked hams
>>> before, but never paid any attention to how much they serve.
>>>
>>> I bought an 10.6 pound "ham with water added" bone-in ham shank today at
>>> Aldi. It was the largest half-ham in the case. That ought to serve
>>> 30-something people if it's not the only meat, right? Or should I go
>>> back and get one of the smaller butts too?
>>
>> You'll be shocked to know that a shank half yields little actual meat,
>> figure on no more than four pounds of edible meat, probably less
>> because there'll be a lot of shrinkage with a water added ham when
>> heated, and a lot will be difficult to carve so will be more suitable
>> for pea soup. I would never serve a bone-in ham at a pot luck...
>> you'll need someone that knows how to carve that ham on station the
>> whole time... you can't have thirty filthy handed imbeciles hacking at
>> it. For thirty I would have purchased a whole ham and boned it prior
>> to cooking it... then slice it onto a platter. I've served thousands
>> of those hams, I can bone a ham in under a minute. Tell the truth,
>> you bought the shank half to save 15¢ a pound. Even a spiral cut ham
>> would need someone on station to serve... next time buy a whole ham;
>> remove the aitch bone, slit along the femur and bone it out. Tie the
>> ham and cook it (you can stuff it if you like). When cooked let it
>> cool for 15 minutes and slice it onto a platter for service... don't
>> forget to garnish, and serve a big tub of honey mustard. If you don't
>> have cooking facilities on site you can prepare it earlier, chill in
>> your fridge and slice it just prior to service... cold ham is good
>> too.
>
>
> Aldi didn't have any whole hams, so I got the biggest half I could find
> which happened to be a shank. Alton Brown recommends using a shank but I
> don't know why, maybe it tastes better because of the bone, or so you have
> a nice bone for making soup afterwards...
>
> And it was 20¢ cheaper ;-) (OK, you got me)
>
> Maybe I ought to go back and get a large butt to go with it. I'll cut it
> all up at home and take it mostly already sliced and a few hunks, and
> reheat it there.
>
> Won't the ham bone out a lot easier after it's cooked?
>
> I'm going to stud it with cloves and glaze with brown sugar and yellow
> hotdog mustard.
>
> Thanks,
> Bob


I'd go with dijon or brown mustard rather than yellow mustard. (And yes,
the bone will be easier to remove after it's cooked and will be a wonderful
addition to bean soup!) Never having served ham for 30 people I have no
idea what size you should have bought. But they aren't expecting you to
carry the entire meal, are they? Surely there *will* be someone bringing a
turkey and others bringing sides. I wouldn't rush out and buy more ham.
JMHO

Jill

go back and get another big chunck, if it tastes good the people who aren't
fond of turkey will demolish it, Lee
"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
>I thought I was supposed to bring the turkey to the church potluck this
>weekend, but I've been asked to bring a ham instead. I've cooked hams
>before, but never paid any attention to how much they serve.
>
> I bought an 10.6 pound "ham with water added" bone-in ham shank today at
> Aldi. It was the largest half-ham in the case. That ought to serve
> 30-something people if it's not the only meat, right? Or should I go back
> and get one of the smaller butts too?
>
> -Bob

On Nov 17, 4:12*am, "Storrmmee" <rgr...@consolidated.net> wrote:
> go back and get another big chunck, if it tastes good the people who aren't
> fond of turkey will demolish it, Lee

This is my fear, that everybody will suddenly want ham instead of
turkey.

On Wed, 16 Nov 2011 21:50:47 -0600, zxcvbob <[email protected]>
wrote:

>Brooklyn1 wrote:
>> On Wed, 16 Nov 2011 20:10:34 -0600, zxcvbob <[email protected]>
>> wrote:
>>
>>> I thought I was supposed to bring the turkey to the church potluck this
>>> weekend, but I've been asked to bring a ham instead. I've cooked hams
>>> before, but never paid any attention to how much they serve.
>>>
>>> I bought an 10.6 pound "ham with water added" bone-in ham shank today at
>>> Aldi. It was the largest half-ham in the case. That ought to serve
>>> 30-something people if it's not the only meat, right? Or should I go
>>> back and get one of the smaller butts too?
>>
>> You'll be shocked to know that a shank half yields little actual meat,
>> figure on no more than four pounds of edible meat, probably less
>> because there'll be a lot of shrinkage with a water added ham when
>> heated, and a lot will be difficult to carve so will be more suitable
>> for pea soup. I would never serve a bone-in ham at a pot luck...
>> you'll need someone that knows how to carve that ham on station the
>> whole time... you can't have thirty filthy handed imbeciles hacking at
>> it. For thirty I would have purchased a whole ham and boned it prior
>> to cooking it... then slice it onto a platter. I've served thousands
>> of those hams, I can bone a ham in under a minute. Tell the truth,
>> you bought the shank half to save 15¢ a pound. Even a spiral cut ham
>> would need someone on station to serve... next time buy a whole ham;
>> remove the aitch bone, slit along the femur and bone it out. Tie the
>> ham and cook it (you can stuff it if you like). When cooked let it
>> cool for 15 minutes and slice it onto a platter for service... don't
>> forget to garnish, and serve a big tub of honey mustard. If you don't
>> have cooking facilities on site you can prepare it earlier, chill in
>> your fridge and slice it just prior to service... cold ham is good
>> too.
>
>
>Aldi didn't have any whole hams, so I got the biggest half I could find
>which happened to be a shank. Alton Brown recommends using a shank but
>I don't know why, maybe it tastes better because of the bone, or so you
>have a nice bone for making soup afterwards...
>
>And it was 20¢ cheaper ;-) (OK, you got me)
>
>Maybe I ought to go back and get a large butt to go with it. I'll cut
>it all up at home and take it mostly already sliced and a few hunks, and
>reheat it there.

Okay, you have a plan.

>Won't the ham bone out a lot easier after it's cooked?

No. First it'll be too hot to handle, and second you'll never get the
aitch bone out cleanly and you'll have trouble removing the femur too.
All meats bone out easier prior to cooking, it's what butchers do.

>I'm going to stud it with cloves and glaze with brown sugar and yellow
>hotdog mustard.

You mean like this:
http://i39.tinypic.com/jrbk0z.jpg

Brooklyn1 wrote:
> On Wed, 16 Nov 2011 21:50:47 -0600, zxcvbob <[email protected]>
> wrote:

>> I'm going to stud it with cloves and glaze with brown sugar and yellow
>> hotdog mustard.
>
> You mean like this:
> http://i39.tinypic.com/jrbk0z.jpg

Something like that. :-) (btw, I like SPAM as long as it's the
original and not one of their recent obaminations blended with turkey)
But I'll score the fat into a diamond pattern and not use so many
cloves. It'll brown better that way.

-Bob

i would rather take more than less, and if they know they will or have
already had turkey during turkey week the ham might be more popular... one
thing is for sure, whatever you cook, cool and cut it before you go, that
will give you an idea of what you are wrking with, in fact, i might go ahead
bake, cool debone, deft and slice it, then you can judge/weigh what you
have, i would allow four ounces of ham per person as a rough guide, this
might mean too much but some won't touch it, others will return for thirds,
and if you bake/cut store early then you can go back for the next one... and
meantime you can be boiling that bone/fat/skin for some excellent ham and
beans for next week, Lee
"spamtrap1888" <[email protected]> wrote in message
news:[email protected]...
On Nov 17, 4:12 am, "Storrmmee" <rgr...@consolidated.net> wrote:
> go back and get another big chunck, if it tastes good the people who
> aren't
> fond of turkey will demolish it, Lee

This is my fear, that everybody will suddenly want ham instead of
turkey.

On Wed, 16 Nov 2011 23:09:59 -0600, Melba's Jammin'
<[email protected]> wrote:

>In article <[email protected]>,
> zxcvbob <[email protected]> wrote:
>
>> I thought I was supposed to bring the turkey to the church potluck this
>> weekend, but I've been asked to bring a ham instead. I've cooked hams
>> before, but never paid any attention to how much they serve.
>>
>> I bought an 10.6 pound "ham with water added" bone-in ham shank today at
>> Aldi. It was the largest half-ham in the case. That ought to serve
>> 30-something people if it's not the only meat, right? Or should I go
>> back and get one of the smaller butts too?
>>
>> -Bob
>
>Considering there'll be other food, you oughtta be yust fine.

True enough, could also get by with a can of SPAM and a tub of mac
salad. The most 30 people could hope for with that cut of ham is a
small slice each... or if it's any good those first ten in line will
devour it and be looking for ham #2. Trust me, that ham will barely
be enough for ten adults to have a snack. About once a winter I buy a
10 pound butt half spiral cut ham for just me and my cats, we devour
it in four sittings. There isn't a whole lot of meat on a bone-in
ham, especially the shank half... if folks carefully trim away the fat
from each slice like I do there's maybe three pounds of meat on a ten
pounder... and those water added hams lose a lot of weight in the
heating. Those hams contrary to belief are far from the most
economical meat, there's a lot of waste, about 2/3. I used to serve a
crew of nearly 400 ham at least twice a month, sometimes three, even
four times... every holiday in port I fed over a thousand, typically
all my ovens were stuffed with turkeys and as many hams. One ham
doesn't go very far and there were a ton of accompaniments. Often the
stragglers didn't get any, that's when I broke out the canned hams. I
plan on making a big pot of pea soup within the next week, I just dug
out the frozen bone from my last spiral cut ten pound butt half ham
and weighed it; 2 pounds 5 ounces... it has meat on it but nothing
folks at a party would bother slicing off. If I were having ten
people for Thanksgiving dinner with all the trimmings I'd roast a
12-14 pound turkey and a butt half ham for those who wanted a change
of pace... I can assure you there'd be no left overs worth mentioning.
Seems the military now has already boned hams, 25 pounds of boneless
ham, no waste, yields 100 portions (3oz), most will devour at least 8
ozs and return for seconds... If I ever dared to serve the crew 3 oz
portions I'd get tossed overboard:
http://www.quartermaster.army.mil/jc...n_l/L06900.pdf

On Thu, 17 Nov 2011 04:20:41 -0500, "jmcquown" <[email protected]>
wrote:

>
> "zxcvbob" <[email protected]> wrote in message
> news:[email protected]..
> > Brooklyn1 wrote:
> >> On Wed, 16 Nov 2011 20:10:34 -0600, zxcvbob <[email protected]>
> >> wrote:
> >>
> >>> I thought I was supposed to bring the turkey to the church potluck this
> >>> weekend, but I've been asked to bring a ham instead. I've cooked hams
> >>> before, but never paid any attention to how much they serve.
> >>>
> >>> I bought an 10.6 pound "ham with water added" bone-in ham shank today at
> >>> Aldi. It was the largest half-ham in the case. That ought to serve
> >>> 30-something people if it's not the only meat, right? Or should I go
> >>> back and get one of the smaller butts too?
> >>
> >> You'll be shocked to know that a shank half yields little actual meat,
> >> figure on no more than four pounds of edible meat, probably less
> >> because there'll be a lot of shrinkage with a water added ham when
> >> heated, and a lot will be difficult to carve so will be more suitable
> >> for pea soup. I would never serve a bone-in ham at a pot luck...
> >> you'll need someone that knows how to carve that ham on station the
> >> whole time... you can't have thirty filthy handed imbeciles hacking at
> >> it. For thirty I would have purchased a whole ham and boned it prior
> >> to cooking it... then slice it onto a platter. I've served thousands
> >> of those hams, I can bone a ham in under a minute. Tell the truth,
> >> you bought the shank half to save 15¢ a pound. Even a spiral cut ham
> >> would need someone on station to serve... next time buy a whole ham;
> >> remove the aitch bone, slit along the femur and bone it out. Tie the
> >> ham and cook it (you can stuff it if you like). When cooked let it
> >> cool for 15 minutes and slice it onto a platter for service... don't
> >> forget to garnish, and serve a big tub of honey mustard. If you don't
> >> have cooking facilities on site you can prepare it earlier, chill in
> >> your fridge and slice it just prior to service... cold ham is good
> >> too.
> >
> >
> > Aldi didn't have any whole hams, so I got the biggest half I could find
> > which happened to be a shank. Alton Brown recommends using a shank but I
> > don't know why, maybe it tastes better because of the bone, or so you have
> > a nice bone for making soup afterwards...
> >
> > And it was 20¢ cheaper ;-) (OK, you got me)
> >
> > Maybe I ought to go back and get a large butt to go with it. I'll cut it
> > all up at home and take it mostly already sliced and a few hunks, and
> > reheat it there.
> >
> > Won't the ham bone out a lot easier after it's cooked?
> >
> > I'm going to stud it with cloves and glaze with brown sugar and yellow
> > hotdog mustard.
> >
> > Thanks,
> > Bob
>
>
> I'd go with dijon or brown mustard rather than yellow mustard. (And yes,
> the bone will be easier to remove after it's cooked and will be a wonderful
> addition to bean soup!) Never having served ham for 30 people I have no
> idea what size you should have bought. But they aren't expecting you to
> carry the entire meal, are they? Surely there *will* be someone bringing a
> turkey and others bringing sides. I wouldn't rush out and buy more ham.
> JMHO
>
Other than disagreeing with your advice to switch from yellow to brown
mustard, you're right on. There's no way a 10 lb ham will only yield
4 lbs of meat - the bone can't be any more than one pound and there
will be little shrinkage unless it's over cooked. It's precooked, so
all he needs to do is warm it up enough to set the glaze. It'll be
served at room temperature anyway so he shouldn't knock himself out
fussing over it. If he's concerned about it not being enough, then he
should call to ask how many other people are bringing what and if they
have any flakes in the crowd. There are always some who are known not
to follow through on promises, but maybe they've figured that in. So
after he talks to the organizers, he can decide if he wants to buy
more ham or not. As far as that suggestion to buy a whole ham and
carve it on the spot, I say ARE YOU OUT OF YOUR FREEKING MIND? Do the
opposite and buy a spiral cut ham, so all you need to do is slit it
lengthwise and pile serving sized slices on a serving platter. Go for
as little fussing as humanly possible.


--
All you need is love. But a little chocolate now and then doesn't hurt.

In article
<[email protected]>,
spamtrap1888 <[email protected]> wrote:

> On Nov 17, 4:12*am, "Storrmmee" <rgr...@consolidated.net> wrote:
> > go back and get another big chunck, if it tastes good the people who aren't
> > fond of turkey will demolish it, Lee
>
> This is my fear, that everybody will suddenly want ham instead of
> turkey.

You can fool people by slicing the ham extra thin. That's how they get
you with deli cuts. I'd buy an extra ham though and take a sharp knife.

leo

Leonard Blaisdell wrote:
> In article
> <[email protected]>,
> spamtrap1888 <[email protected]> wrote:
>
>> On Nov 17, 4:12 am, "Storrmmee" <rgr...@consolidated.net> wrote:
>>> go back and get another big chunck, if it tastes good the people who aren't
>>> fond of turkey will demolish it, Lee
>> This is my fear, that everybody will suddenly want ham instead of
>> turkey.
>
> You can fool people by slicing the ham extra thin. That's how they get
> you with deli cuts. I'd buy an extra ham though and take a sharp knife.
>
> leo


I bought another smaller ham shank today. I'm pretty sure the one big
one was enough, but I'd rather have too much than too little.

-Bob

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..

> I bought another smaller ham shank today. I'm pretty sure the one big one
> was enough, but I'd rather have too much than too little.
>
> -Bob

My thinking too.

Cheri