My son has decided he loves ham and he's asked me to cook one before he embarks on a 6-month adventure away from home. I have cooked lots of different roasts but never a ham as I never really liked it much.
So...what do I do? What do I look for? I don't want to buy a Honeybaked or something like that...I'd like to cook it myself as a labor of love. But I need HELP. My son mentioned he'd heard about ham with a Dr. Pepper or Coke glaze...anyone know of a recipe for that?
Any and all help will be much appreciated. I've done dozens of prime rib but never a ham!! :)
Thanks, everyone! The ham turned out fantastically. My son was thrilled and we have TONS of leftovers for our open house party tomorrow. I cooked the ham in Coke...it was also rubbed with allspice. Basted every 15 minutes. Then glazed with apricot jam and orange juice. The flavors were out of this world and I'm really not that fond of ham.
I do want to try to cook a fresh ham sometime...but for my first time out, I'm glad I went with the simpler cured, cooked variety.
The roastin' a ham biz is a piece of cake. Get yourself a good lookin' bone in (or not) half ham (7-8lbs) - I just cooked up a tasty hickory smoked half bone in ham for New Years Eve - Set your oven to 350 and wrap the ham in foil, place it in a roasting pan, and roast it for about an hour and twenty minutes. That is it. If you want to glaze it just unwrap the foil (keeping the ham face down) after about an hour or so and glaze as you see fit. I used a mix called Hogwash (basically brown sugar and soy) with some toasted and ground Balinese long pepper. The Coke and DrP glaze is easy enough to whip up. Crack open a can of each and mix 'em up in a saucepan and simmer it a bit - your just cooking off some of the water to thicken it up a bit, maybe add some fresh black pepper or a chile. Then just brush it over the roasting ham periodically. And like any roast let it rest a bit after cooking. Don't forget the roasted sweet potatoes mashed with pecans and maple syrup!
Very true. You could get a cured country ham, say from Sam Edwards, and cook it. You would have to soak it overnite to leech out the salt, then simmer it for about 6 hours in a fresh pot of water, then skin it and trim the fat down to a 1/4 inch and coat it with brown sugar and roast it for 45 minutes. Be sure to deglaze the pan after roasting with a cup of good black coffee to make a traditional Red Eye Sauce to serve with the thinly slice ham.
I'm a big fan of ham in the slow cooker. :)
I use about 1 cup of juice (apple cider is best, but apple juice or orange juice will also work), about 2-3 T dijon mustard, 1-2 T maple syrup, 2 T barbecue sauce and then I dash in some spices - usually about 1/4 t each of cardamom, cumin, all spice, nutmeg and cloves, and about 1/2 t cinnamon. I cook on low all day (sometimes open the lid to baste every once in a while) and it comes out fragrant and flavoured the whole way through. The end pieces can be a little strong, but it really is delicious. If you wanted to try a cola/dr pepper glaze, this recipe would lend itself well to that.
Alternatively, I sometimes like to slice it and baste with a mixture of apricot jam, dijon mustard, maple syrup and bbq sauce that I have boiled together on the stove. You only cook for about 30-40 minutes (to heat) and you end up with a sort of 'ham gravy' that is quite tasty and different.
Well, if you really mean ham (not pork roast) then it's already cooked and all you are really doing is heating it through, no matter what ham you buy. The key is not to let it dry out, which is probably the thought behind the dishwasher method -- all that steamy heat. But a fairly low oven, a tiny bit of liquid and careful covering with foil also works.
Here is a thread that talks about cola ham (Coke or Dr Pepper). There are others if you search "ham and coke". http://www.chowhound.com/topics/275597?query=ham+coke&user_name=
As to the ham itself, I splurged on a gorgeous Berkshire ham a couple years ago for a party and it was superb. http://www.berkshiremeats.com/hickory... But this year I got a spiral-cut ham at the supermarket and studded it liberally all over with Penzeys whole cloves and then followed the warming directions on the label (omitting the packaged glaze, however) and darned if my guests didn't rave about it just like they had about the Berkshire ham. (I thought it was good but not as good -- a fraction of the cost however).
You are likely to have lots of leftovers. Besides ham sandwiches and ham and eggs, any number of soups benefit from the addition of diced ham and you can make great black bean or split pea soup with the bone.
Want to hear something weird. I just made a spiral honey ham for NYD and made it in the dishwasher, yup I said dishwasher!
I belong to a cooking board and someone there owns a pork company and she swears by this cooking meathod so I tried it. It was the most moist ham I have ever had.
Keep the ham in the heavy sealed cryovac that it comes in and run thru a complete cycle WITH heated drying (mine took 1.5hrs) and then carefully open the package, brush on your glaze and pop in a preheated 350 oven for 30-40 minutes.
Weird I know but it was delicious.