Help! I've Got a Ham for Christmas!
And don't know what to do with it. It's a 17lb bone-in smoked ham--a very generous gift, I'm sure--but it comes with NO instructions. I'm pretty sure I'll have to take the plastic sealer-wrap off, but then what? Is it raw and in need of cooking? Is it pre-cooked and only in need of oven warming? There seems to be a rind on it--remove before cooking/heating? Should it get an overnight soak in water (or, per a neighbor, 7Up or ginger ale)to remove some of the salt?
What I have in mind is serving it like the hams I used to see in magazine ads years ago--studded with whole cloves, pineapple rinfs with cherries in the middle, that sort of thing (Ironically, those were, I believe, ads for CANNED hams.)
Any assistance for its preparation, not to mention appropriate and
delicious side dishes, will be received with intense but not clingy gratitude.
If it's smoked, it should be fully cooked. You can serve it cold, at room temp, or heated up.
Maybe check on 'Home Cooking' board.
Put it into a turkey cooking bag, close the top with a tie, cut a few holes in the bag, and bake it until the inside gets to 100 degrees.
Then let it sit on the counter for 45 minutes.
We always serve ours room temp. Sides would be scalloped potatoes, green beans (possibly almondine), and chunky apple sauce (or some sort of apple dish). Simple but yummy.
If it is a smoked ham there is a good chance its already cooked and your just browning it up. For a crunchy top- rub with brown sugar mixed with clove and allspice. You can add pineapples to it.
We love our ham with raisin sauce so if you wnat that when cooking I add canned pineapples (either rings or cubes) to the pan. I also add the juice (so make sure its the real juice/not syrup) Towards the end of the cooking add some raisins so they plump.
I then make a slurry using cornstarch and once the ham is out of the oven I take the drippings and pour into saucepan then let it boil. I then remove from heat and whisk in the slurry until it thickens... crowds love it...