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

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posted on Nov, 24 2016 @ 09:46 AM
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originally posted by: DBCowboy

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?


Well, I always tent my meat loosely just to prevent it drying out when slow cooking for so long, so, yeah, for me it has to be there. If I were roasting meat quickly, I would not foil tent it.




posted on Nov, 24 2016 @ 09:48 AM
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a reply to: InTheLight

Ahh, so the difference is slow versus fast cooking.

Thanks!



posted on Nov, 24 2016 @ 09:54 AM
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originally posted by: DBCowboy
a reply to: InTheLight

Ahh, so the difference is slow versus fast cooking.

Thanks!


Also, I think 325 degrees is a high heat for slow roasting, so you definitely want to prevent it drying out. I normally slow roast meat at 280-300 degrees for a much longer time.



posted on Nov, 24 2016 @ 09:57 AM
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a reply to: InTheLight

If I went 280, what time per/lb would you suggest?



posted on Nov, 24 2016 @ 10:08 AM
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originally posted by: DBCowboy
a reply to: InTheLight

If I went 280, what time per/lb would you suggest?


I know it is the way I want it to be by smell and also checking it every hour or so, to make sure it is not drying out.

It is difficult for me to recommend a time per/lb because your meat is brined and I have never roasted brined meat. If I were you, I would use a meat thermometer to ensure the internal temperature reaches 150 degrees and follow your butcher's cooking advice.



posted on Nov, 24 2016 @ 10:22 AM
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I did it at 300 and set the timer for 3 hours.

Will check hourly with meat thermometer every hour.

I added 2 cps of 7-up to the ham.

I scored the ham and placed a light coating of crushed pineapple and brown sugar over it.



posted on Nov, 24 2016 @ 10:33 AM
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originally posted by: DBCowboy
I did it at 300 and set the timer for 3 hours.

Will check hourly with meat thermometer every hour.

I added 2 cps of 7-up to the ham.

I scored the ham and placed a light coating of crushed pineapple and brown sugar over it.



Two cups may be too much liquid, one cup is the usual as you don't want it to get steamy in there.



posted on Nov, 24 2016 @ 10:38 AM
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a reply to: InTheLight

I can drain some, what would happen if it got too steamy?



posted on Nov, 24 2016 @ 10:50 AM
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originally posted by: DBCowboy
...what would happen if it got too steamy?


Your Thanksgiving dinner would end up on a pay site.



posted on Nov, 24 2016 @ 10:52 AM
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a reply to: AugustusMasonicus




posted on Nov, 24 2016 @ 10:52 AM
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a reply to: DBCowboy

Get a move on, I have my credit card ready.



posted on Nov, 24 2016 @ 10:57 AM
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a reply to: AugustusMasonicus

WE don't get those channels here.




posted on Nov, 24 2016 @ 10:59 AM
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a reply to: TNMockingbird

How do you know. . . unless you've looked!




posted on Nov, 24 2016 @ 11:03 AM
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originally posted by: DBCowboy
a reply to: InTheLight

I can drain some, what would happen if it got too steamy?



Think of hard and rubber(y).



posted on Nov, 24 2016 @ 11:04 AM
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originally posted by: DBCowboy
a reply to: TNMockingbird

How do you know. . . unless you've looked!



Of course I watch all of the cooking channels, when I can.
I love to learn. Different cooking techniques, different and exotic tastes from around the world...etc.

What's not to love?




posted on Nov, 24 2016 @ 11:11 AM
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originally posted by: InTheLight

originally posted by: DBCowboy
a reply to: InTheLight

I can drain some, what would happen if it got too steamy?




Think of hard and rubber(y).



Thank you, again!

(now you've gotten Augustus all worked up!)

edit on 24-11-2016 by DBCowboy because: (no reason given)



posted on Nov, 24 2016 @ 11:18 AM
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originally posted by: DBCowboy
(now you've gotten Augustus all worked up!)


That happened with her tenting advice.



posted on Nov, 24 2016 @ 11:23 AM
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originally posted by: DBCowboy

originally posted by: InTheLight

originally posted by: DBCowboy
a reply to: InTheLight

I can drain some, what would happen if it got too steamy?




Think of hard and rubber(y).



Thank you, again!

(now you've gotten Augustus all worked up!)


He already had his credit card ready, don't blame me.

In all seriousness, the best ham I ever cooked was with the bone in, using a ginger ale/orange juice/honey/salt glaze and slow cooking it for a very long time.
edit on 24-11-2016 by InTheLight because: (no reason given)



posted on Nov, 24 2016 @ 11:42 AM
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I reduced heat to 280, temp of ham was about 150, and I still have to do the deviled eggs.



posted on Nov, 24 2016 @ 12:43 PM
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Salads made, deviled eggs made, potatoes made, ham is cooking. . .

Deviled eggs suck.

I like them, but I can't stand making them. Have a whole new level of respect for the wife.



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