bouche Posted November 8, 2008 Report Share Posted November 8, 2008 Any ham tips or suggestions? I'm a real neophyte when it comes to ham. I don't like buying already cooked and smoked ham labeled with a 21 percentage of protein, but that's all there is. Different brands like PC, Lafleur (in quebec), Schneiders, etc, make me wonder where all the good ham is.Anyway, if you were to buy a generic PC black forest ham, what would you do with it?Also, how would you go about making a truely stellar ham? What would you buy? Link to comment Share on other sites More sharing options...
bradm Posted November 8, 2008 Report Share Posted November 8, 2008 There was an episode of Good Eats about ham, and I found it on YouTube, in two parts:http://www.youtube.com/watch?v=mr0OJyglHXw&feature=relatedhttp://www.youtube.com/watch?v=aLVBmMxl0X8&feature=relatedAnd the wild boar ham at the Murray St. Charcouterie is to die for.Aloha,Brad Link to comment Share on other sites More sharing options...
Thorgnor Posted November 8, 2008 Report Share Posted November 8, 2008 See the Pinneapple sage thread... or try studding it with cloves and then smearing garlic and honey all over it... now I want ham. Link to comment Share on other sites More sharing options...
headymamamyrna Posted November 8, 2008 Report Share Posted November 8, 2008 Ham Tropicale1 fully cooked boneless whole ham1-15oz can sliced peaches1 small can crushed pineapple2 tblsp cornstarch1/2 tsp ground cinnamonDash ground cloves1/3 cup frozen orange juice concentrate,thawed1/2 cup whole maraschino cherries1/4 cup light raisins1/2 cup broken pecan halvesPlace ham on rack in a shallow roasting pan.Score ham in diamonds,cutting an in. deep.Roast ham according to roasting chart.Drain peaches and pineapple,reserving syrup.In saucepan,combine cornstarch and spices.Stir in reserved syrups,orange juice concentrate,and a cup of water.Cook and stir until till mixture thickens and bubbles.Spoon some sauce over ham last 30 min.of cooking time.Continue baking.Baste occasionally.Reserve a few peaches and whole cherries for garnish.To same sauce add peaches,pinapple,cherries,raisins and pecans.Simmer 10 minutes.GArnish with reserved peaches and cherries,spoon on a little fruit sauce.Remaining sauce is used at the table!!!Enjoy! Link to comment Share on other sites More sharing options...
AD Posted November 10, 2008 Report Share Posted November 10, 2008 if you get a ham without the bone in, no need to add any salt in any form to whatever you make, it's super salty to begin with. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted November 10, 2008 Report Share Posted November 10, 2008 I heard ollie prefers bone-in when it comes to ham Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted November 10, 2008 Report Share Posted November 10, 2008 or porkin Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted November 14, 2008 Report Share Posted November 14, 2008 So we ended up doing a simple ham roast on night 1 with smashed root veggies and a salad.Night two I diced it up, mixed it with some ricotta and mozzarella cheese and kale and stuffed cannelloni with it. Topped it off with some tomato sauce and we at that for a couple nights.It made two days worth of lunch sammys as well.I am officially hammed out. Link to comment Share on other sites More sharing options...
headymamamyrna Posted November 15, 2008 Report Share Posted November 15, 2008 Ham is good! Link to comment Share on other sites More sharing options...
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