ISO Easter Ham - not too smoky..not too salty..
I'm cooking Easter dinner for my family this year and want to make ham instead of the usual turkey (there might be a rebellion).
I bought a spiral ham from Costco several years ago and found it too smoky and salty....really wasn't happy with it. Can any Ham Experts out there give me a lead on a good one? Bone in or boneless?
Just thought I'd report back on our Easter ham this year. I was in charge of cooking but not buying a spiral cut ham from Costco and it was totally horrid. Will definitely shoulder some of the blame for not understanding how to cook it, but not sure there was much potential there to start with. Salty and dry. I think next year we'll either go back to Oyama or move on to lamb...
No info yet? I'm also looking for a nice ham and wonder if we have any exceptional versions in Vancouver. I want the full bone-in and skin on style that I can glaze up after a nice slow couple of hours of cooking (at that point the skin comes off of course).
Most of the small hams that you find at Safeway and IGA wouldn't be suitable for this and look like they have a high water content.
I'm actually more excited about the leftovers for sandwiches, soups, breakfasts, potato gratins, etc. than the dinner itself!
Oyama in the Granville Island market does a great ham. Swedish they say it is. We've had it a few times for Easter and everyone loves it. The texture is completely different from Safeway ham's delimeatishness. Can't remember if there's bone though. Not too smoky but definitely salty, but I think that's the thing.
These guys have two kinds of natural ham which are not highly processed; one costs about twice as much as the other; don't recall the differences but we had the cheaper one a couple of years ago and it was quite tasty. Call them for more details if you are interested. Also Cioffi and Columbus Meats probably have some product.
Just wanting to second the Oyama recommendation for Vancouver BC food lovers.
I'm posting this in case others are wondering about fresh vs smoked. Sometimes poking around the net leads to more questions than answers.
Snagged a 4.2 kg fresh (uncooked & not smoked), lightly cured Swedish ham from Oyama on Granville Island. It was rolled and tied, with no bone. Was a little skittish once I learned it was raw, but my trepidation was not warranted.
Scored it and slatered it with a mixture of maple syrup, dijon, soy, garlic, lemon juice, salt and pepper, and let it sit overnight.
Added some beer and roasted in a large covered cast iron pot for about 4 hours at 300. Removed at 150 F. Took off the twine, cut off the rind, leaving a fair amount of fat. Seasoned the rind and placed in the oven to snap, crackle and pop for about 15 mins to make crackling. Watch your hands when you remove, and blot very well before your give everyone a little pre dinner treat.
Made a simple apricot jam & honey mix and glazed the fat of the ham, and broiled. (totally optional but yet another flavour hit)
Strained the pan juices and boiled down to about 25% of original volume while meat rested. Very nice sauce. Completely unnecessary but a nice touch
Family was impressed. Salt balance was very good. Moist beyond compare. This is the way to eat ham!
Thanks for the posts and the discussion.