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Tell me what to do with a smoked ham

So hubby and I are CSA members at a farm who also sells pork and beef. We stock up every so often and a while back we bought was labeled 'smoked ham'. I have no idea how many lbs it is, prob about the size of a small football.

Anyway...we both thought the word 'smoked' would imply that it is cooked already, but in its frozen state it appears not to be.

It's currently defrosting in the fridge. What should I do with it after that? Just throw it in the oven and keep checking the internal temp? Any kind of glaze or marinade or otherwise?

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  1. I suppose so. However, with the leftovers, you could make some great sandwiches with thick, crusty bread and some emmenthal, and cube some and make a nice thick pea and ham soup

    1. Using it, cubed or otherwise, in a casserole with rice, au gratin of potatoes or pasta, perhaps a bit of cheese added to the casserole. Chop it fine (or shred) and use with a mixture of other ingredients in a crepe. Prepare some light pancakes, roll them up with a ham, cheese sauce and herb filling, place these side by side in a will buttered baking dish and spoon more of the sauce over the top. Bake at 300 degrees for about thirty minutes, cover with grated cheese and continue baking until the cheese melts and browns to your liking. Makes a nice evening meal; and it's real easy to do.

      1. Contact your CSA and find out if it is indeed cooked.

        1 Reply
        1. re: normalheightsfoodie

          I agree with this; sometimes it's hard to tell, and you might need to thaw it to be sure.

          I like an apricot jam/mustard/thyme glaze. But lots of different combos work with ham.

        2. I'm thinking the label will tell you if it's fully cooked or not......Look for "Fully Cooked"..."Ready to Eat"..."Heat and Serve" etc.---- If so, you may eat it as is, or heat to 140* internally for more flavor...

          Fun!

          2 Replies
          1. re: Uncle Bob

            Hahaha, that works for things bought in a grocery store, but when you're buying direct from the farm, the labelling is not so detailed; you're lucky to have a label of any sort, in fact.

            1. re: Full tummy

              That's strange...Even the slaughter house where I've taken cattle and hogs, labels the packages.

          2. Smoked ham should be ready to eat when it's thawed; confirm for your peace of mind. Slice for eggs benedict, ham and eggs, cube for mac and cheese, black bean soup, huevos motulenos. Julienne for chef salad, grind for ham salad with chopped cornishons and a little mayo.

            1 Reply
            1. re: Veggo

              I do that when we're *finished* with the baked, glazed ham. Cut and grind and vacuum freeze. Love it.

            2. Thanks.
              Right after I posted this I thought 2 things:
              1) "Smoked" may not mean fully cooked - ie, you can buy a nice package of smoked bacon that definitely needs to be cooked, and
              2) I should probably just email the CSA and ask them, they'd know for sure!

              Unfortunately, the most you get as far as a label goes is perhaps a sticker with the name of the farm on it and why pasture-raised meats taste so darn good. In this case there isn't even that - it's just wrapped in butcher's paper that has "Smoked Ham - $12.45" written on it with a black marker.

              Will report back the findings!

              8 Replies
              1. re: 16crab

                You could phone the place you got it from?

                  1. re: normalheightsfoodie

                    Chill out dude. If that's the same thing as CSA then you already said it, but I have no idea what a CSA is.

                    1. re: Soop

                      CSA stands for community supported agriculture. Typically it's an arrangement, by subscription, that groups of people have with local farmers: in exchange for your subscription, typically paid in full at the start of the season, you receive a weekly "share" of produce (and sometimes eggs, milk, or meat) from a local farmer or group of producers. Sometimes the farmers or producers will have other items for sale at the share pick-up location, and that seems to be the case with 16crab.

                      I'd encourage you to look for CSAs in your area -- they're becoming increasingly common, and they're a very good deal for produce. Most of them guarantee that you'll receive a share for 9 or 10 months out of the year, and some more than that, depending on where you live!

                      Cheers! :)

                      1. re: LauraGrace

                        Thanks Laura! Interesting. but probably not for me really :/

                        1. re: Soop

                          Well I emailed my csa yesterday - that's how they stay in touch with the members, I think a phone call would result in a phone ringing off its hook only to be heard by the cows through the open window.

                          They've not replied. Our pickup is tomorrow so I suppose I could wait to ask them, but said ham is now defrosted and was on the docket for tonite's dinner..I really wanted it prepared tonite so as to have the leftovers for breakfast Saturday and Sunday, as we have no time for lengthy breakfast cooking on weekdays.

                          So back to the question at hand, what to do with this darned ham? Defrosted it now looks and smells like a giant hunk of back (Canadian) bacon.

                          Oh and as an aside, to any and all curious about csa's...definitely a strong supporter here. The produce (and the additional eggs and meat we purchase) is out of this world. There's absolutely no middle man. Our share literaaly goes from the ground to the farm store, or on their bus where we pick it up from the farmer's market. We can chat with the farmers about the food, and have an open invitation to visit the farm (or volunteer!) whenever we want. This has rescued us several times on a statutory holiday when everything is closed but we need a outing for our stir-crazy 4-year old. If you eat enough produce to warrant it, a csa membership is awesome.

                          1. re: 16crab

                            Phew, I really don't know.
                            Maybe you could cut some slices off and fry them in a pan, serve with eggs? Like gammon steak?
                            I guess you want it heated already, so as long as you raise the internal temp to ~160 degrees it will be fine to eat. I don't think you should risk eating it as is.

                            1. re: 16crab

                              1) You could bake it at 350 till the internal temp reaches 160. Serve with veggies, potato, whatever.

                              2) Cut it into cubes; saute with some shallots in a pan. Throw in some green peas. Add a bit of cream and serve with pasta.

                              3) Make a quiche or frittata.

                              Any number of ideas...