In search of. . . . . the elusive best ham recipe.

I have been trying to perfect a ham dish that we once had at a friends several years ago.

It was the juiciest, tastiest ham dinner I had ever eaten.

My friends wife just called it her 7-Up ham.

I've tried to re-create her recipe on a number of occasions to no avail. I'm going to try again this week coming up.


Any suggestions?

a reply to: DBCowboy

The secret is in the brine.

a reply to: TheAlleghenyGentleman

That's what I'm thinking.

I've been reading several recipes and some mention a 12 hour pre-soak in water.

a reply to: DBCowboy

I can give you a recipe from my last restaurant. What's the weight of the ham?

Many recipes for 7up ham. I have one for a coke brisket. I made it once for Thanksgiving and it was completely gone. I felt bad because my mom made a delicious turkey but everyone went for the brisket. I never made it again for Thanksgiving. It was just too damn good.

originally posted by: TheAlleghenyGentleman
a reply to: DBCowboy

I can give you a recipe from my last restaurant. What's the weight of the ham?

I haven't bought it yet.

There are several types/kinds to buy and I want to make sure I buy the right type.

a reply to: DBCowboy

Yeah,,,
this is it:

www.honeybakedonline.com...

Enjoy

originally posted by: Wildmanimal
a reply to: DBCowboy

Yeah,,,
this is it:

www.honeybakedonline.com...

Enjoy

I bought one of those last year. Came with several types of mustard. It was amazing.

a reply to: Wildmanimal

Thanks, will look through them.

a reply to: LifeMode

So I would start brining it tomorrow.

Weigh your ham

Salt 4.75% (kosher)
Sugar 2.5%
Pink cure salt #1 (I need the weight of the ham)
Carrots 2qts lg dice
Celery 2qts lg dice
Onions 4qrts sliced
Black peppercorns 1 cup
Chile de arbol (dry Mexican chile) 6ea
Bay leaves 6 ea.

You won't taste the chilies. I need the ham size to calculate how much water is needed.

Combine vegetables and spices in 1-2 gallons of water. Bring to boil and let boil hard a few minutes. Then add remaining water to brine and cool. Pump ham with brine thoroughly and brine for six days (ok till Thursday morning).

To cook

Roast at 250 until internal temp is 120 then
Jack up the heat to 450 and cook until the internal temp is 135
Perfection

I really meant to reply to DBCowboy but this recipe is for all!!!

a reply to: TheAlleghenyGentleman

Thanks! I was under the impression that to get the most tender ham, you removed salt/brine, not added.

Maybe that's been my problem.

a reply to: DBCowboy

This recipe is for a fresh ham.

Here's a recipe that's anti-veg. I have not used this recipe. Great info though. It looks good to me.

amazingribs.com...

Just use my cooking temps. Unless you are smoking!!!

a reply to: TheAlleghenyGentleman

The cooking temp may also be key.

It looks a lot like when cooking a prime rib.

I appreciate the help, thanks.

a reply to: DBCowboy

Of course

a reply to: DBCowboy

You will not be disappointed.
Neither will your guests.

Blessings

Great thread. I am now very hungry. Also at a loss because this thread was not narrated by Leonard Nimoy (R.I.P.)

a reply to: DBCowboy

Hi DC. May I ask what cut the ham is, then I can give you a real good Aussie recipe.

Kind regards,

bally

Question why would you brine a already salted ham????? Omg! I make the most delicious ham 2x
a year Thanksgiving and Easter our family LOVES ham we still do the traditional Turkey for Thanksgiving
but we deep fry it we also have Lasagna it's a feast day for us Christmas is much more traditional.

Back to the ham we order a whole ham from our local butcher shop it is the most tender moist ham
we have ever tasted the cost is more expensive around Easter but Thanksgiving it is half the price.
They tell me at the butcher shop it is a whole bone in smoked ham I normally get a 20 pounder, I asked what type/brand of ham it was and they tell me it is a Whole Smoked Hatfield Ham not the Hatfield brand you get at the supermarket they range from 15lb and up
I follow the recipe to a T don't stray if your going to try it for the first time then you can play with it the next time you
make it if you feel you have too trust me you won't have to change a thing! Good luck. I can't wait till Tuesday to pick up our ham!!!!!

Bourbon Gingersnap Ham

Port wine and brown sugar.

Buy a proper ham not a Spam ham.