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

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posted on Nov, 20 2016 @ 04:25 PM
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a reply to: LABTECH767



too many cloves though can be a little too strong so easy on those they are very potent.


Agreed too many cloves can overpower the glaze flavours... come to think of it, I stick the whole cloves in roughly every second diamond intersection and only cover the top area of the ham with them.

Thanks for reminding of that important tidbit !





posted on Nov, 20 2016 @ 04:36 PM
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a reply to: CranialSponge

Well I did over do it on one occasion, my mother loved it but I could barely eat the stuff.



posted on Nov, 20 2016 @ 04:48 PM
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a reply to: LABTECH767

Yeah, cooking anything is all about personal tastes and trial and error.

It's like making a simple mustard brown sugar glaze (or honey as you use)... I just toss some brown sugar in a bowl, throw in a couple splashes of mustard, mix it and then taste it to see if I need to add a bit more mustard or brown sugar until I've got just the right balance of tang and sweetness according to my own personal tastes.

My biggest problem with cooking is that when I make something that turns out amazing, I always forget to write down exactly what I did ! I very rarely cook off of recipes and usually just cook "from the hip" depending on what I've got in the pantry on hand.

Hubby: "Wow, hun this tastes amazing ! Wait, don't tell me... you forget to write it down didn't you ?!"

Must.
Write.
Stuff.
Down.

Dang it !




posted on Nov, 21 2016 @ 12:03 PM
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Eating the ham (cured) I cooked last night according to the recipe I posted back in the thread. Slow simmering in lots of water on the stove indeed leaches out salt. I poured off granules and a slurry when I was done.
Low and slow, covered pan, studded with pineapple and cherries, pineapple juice, brown sugar poured over. Never opened the lid, baked 1.5 hours, let sit in turned off oven overnight.

Very mild with no salty flavor. Juicy and tender.



posted on Nov, 21 2016 @ 04:39 PM
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a reply to: DBCowboy

I think you two are talking different languages.

Am i correct that you have a piece of meat called "ham" that you want to then prepare?

If so, then thats different than the reply from the Allegheny cat. They are telling you how to make a ham out of a pork shoulder.

you may have figured this out over the next few pages....but there ya go.

AlleghenyGentleman....thanks for that. Im going to borrow your recipe for a test.



posted on Nov, 24 2016 @ 08:12 AM
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Happy Thanksgiving everyone!

Well, thought I'd provide an update.

It may be a bit of a copout but here's what I'm doing with the ham.

First off, it's an 7 lb pre-brined, pre-cooked, no bone-in, ham that I got from my butcher.

They told me no oven bags, no 7-up, they just wanted me to slowly heat it up. They are very proud of their ham.

I still want to do something a little different.



My plan is to add the 7-up to the bottom of the pan and tightly seal with foil. I'm on ATS, I always have aluminum foil.

I'm going to heat at 325 for 20 minutes/lb so 2 hours and 20 minutes. Then at the very end, add the glaze. Grey poupon and brown sugar.

I want the meat to reach 165 degrees F so I will take it out early (thanks Mrs Sponge) to finish cooking on the counter.



I appreciate all the great suggestions and pleasant atmosphere.

I do wish everyone a great and peaceful Thanksgiving.





posted on Nov, 24 2016 @ 08:46 AM
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a reply to: DBCowboy

I suggest drinking a couple of adult beverages while you do this. If the ham comes out fine you're already primed for a good time. If it comes out like crap you can pick a fight with someone to distract them from your culinary catastrophe and blame it on the booze.






edit on 24-11-2016 by AugustusMasonicus because: networkdude once thought he had beer but it turned out to be Natty Ice.



posted on Nov, 24 2016 @ 08:52 AM
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a reply to: AugustusMasonicus

First off, I never invite anyone over. I despise everyone.

Second, already drinking.







posted on Nov, 24 2016 @ 09:00 AM
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a reply to: DBCowboy

It's your ham...do it!

Will we get a photo of the finished product?

I'm going cannibalistic this year so, no ham for us.

Sounds delicious, seriously, and I'm sure will turn out fine but, just in case, I agree with Augustus...start drinking



posted on Nov, 24 2016 @ 09:01 AM
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originally posted by: DBCowboy
Second, already drinking.


Hmmm. You're on the West Coast and it's 10AM here in New York so, some rough calculations.....carry the one, Mickey's little hand is on the 7, factor in Pi and the axial tilt of the earth.........it's like Too Early O'clock there and you're drinking.

You're my kind of Thanksgiving cook.



posted on Nov, 24 2016 @ 09:21 AM
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a reply to: AugustusMasonicus

A little "Irish" in your morning beverage always makes mornings brighter.

And blurrier, and slurrier.




posted on Nov, 24 2016 @ 09:22 AM
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a reply to: TNMockingbird

I will provide pictures of the finished product.

(the ham, not me)



posted on Nov, 24 2016 @ 09:23 AM
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originally posted by: DBCowboy
A little "Irish" in your morning beverage always makes mornings brighter.

And blurrier, and slurrier.



I'm about to start the turkey so I think it will be a hoppy Thanksgiving for me in short order.



posted on Nov, 24 2016 @ 09:24 AM
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originally posted by: DBCowboy
a reply to: TNMockingbird

I will provide pictures of the finished product.

(the ham, not me)


Damn!

Foiled again, you are too quick for me!




posted on Nov, 24 2016 @ 09:25 AM
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a reply to: DBCowboy

Happy Thanskgiving to you and everyone else.

So, make sure you roast it and not steam it, that means foil it lightly while roasting and not too much liquid in the pan - the brine should take care of tenderizing it for you.

When letting it cook further on the counter (resting it) - foil tent it tightly and add another layer of foil. This should do the trick.

Have a good one.
edit on 24-11-2016 by InTheLight because: (no reason given)



posted on Nov, 24 2016 @ 09:27 AM
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a reply to: InTheLight

He's drunk already, he's lucky if he doesn't fall in the goddamn oven.



posted on Nov, 24 2016 @ 09:29 AM
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All he needed to do was put it in the oven then set the oven alarm and not pass out.



posted on Nov, 24 2016 @ 09:29 AM
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originally posted by: AugustusMasonicus
a reply to: InTheLight

He's drunk already, he's lucky if he doesn't fall in the goddamn oven.



Either way, there'll be ham.



*shrugs*



posted on Nov, 24 2016 @ 09:29 AM
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a reply to: AugustusMasonicus

HOW TO COOK A THANKSGIVING TURKEY

STEP 1: GO BUY A TURKEY
STEP 2: TAKE A DRINK OF WHISKEY (SCOTCH)
STEP 3: PUT TURKEY IN THE OVEN
STEP 4: TAKE ANOTHER 2 DRINKS OF WHISKEY
STEP 5: SET THE DEGREE AT 375 OVENS
STEP 6: TAKE 3 MORE WHISKEYS OF DRINK
STEP 7: TURN OVEN THE ON
STEP 8: TAKE 4 WHISKS OF DRINKY
STEP 9: TURK THE BASTEY
STEP 10: WHISKEY ANOTHER BOTTLE OF GET
STEP 11: STICK A TURKEY IN THE THERMOMETER
STEP 12: GLASS YOURSELF A POUR OF WHISKEY
STEP 13: BAKE THE WHISKEY FOR HOURS
STEP 14: TEST THE LURKEY FOR NUMBNESS
STEP 15: TAKE THE OVEN OUT OF THE LURKEY
STEP 16: FLOOR THE LURKEY UP OFF OF THE PICK
STEP 17: TURK THE CARVEY
STEP 18: GET YOURSELF NUTHER SCOTTLE OF BOTCH
STEP 19: TET THE SABLE AND POUR YOURSELF A GLASS OF TURKEY
STEP 20: BLESS THE SAYING, PASS AND EAT OUT=2

www.jokeindex.com...



posted on Nov, 24 2016 @ 09:31 AM
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originally posted by: InTheLight
All he needed to do was put it in the oven then set the oven alarm and not pass out.


Oh sure, make it challenging why don't you!

Appreciate the tip on the foil.

Question though. . . why use foil at all? If it's loose, does it really even need to be there?




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