I want to make a holiday ham--no idea where to begin. Please help!
Hello wise chowhounders!
I didn't grow up with a tradition of eating ham, but I recall going to a friend's holiday feast many years ago where a delicious ham was the star of the show. I'm thinking that I'd like to try making a ham for the holidays this year. But I am so confused about all the different types that I'm not even sure what I'm looking for. Bone-in? Spiral sliced? Fresh? Cured? Country?
I'd appreciate any tips or recipes. Thanks so much in advance!
Easiest way to go is a spiral ham. I prefer boneless.
Buy it, read how to make glaze that's included, schmear on glaze and cook according to instructions that come with it. You're really just gently heated it through. There is no overdone or underdone or omg! who wants medium and who wants rare how long should it rest?!
Foolproof and delicious.
We do a "free holiday ham dinner" every December with the free ham we got from November grocery shopping. It started out as a joke bc I was planning to make it for just the 2 of us and my husband scrambled to get our friends over on like 2 hours notice for dinner.
I used this recipe then and I still use it now: http://m.epicurious.com/recipes/food/... We get half hams and shank hams... Pre-cooked and smoked ones. You just heat them up with some pineapple juice in the pan and then make the pineapple-mustard sauce. Soooo good!
That's what I'll be making on Dec 15!
You can use Alton Brown's technique http://www.foodnetwork.com/recipes/al...
Basically score the ham and wrap it or put it in a baking bag. I like the baking bag, myself. Put it in a 250° F oven for a few hours. After this period, raise the temperature to 350. and bast with glaze every 20 minutes for an hour or so.
Alton's glaze is good but I prefer this one.
Maple Orange Glaze
3/4 cup maple syrup
1/2 cup orange marmalade
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Combine all ingredients in saucepan. Cook over medium heat, stirring, until thick and and reduced to 1 cup.
I hope you enjoy it.
Oh I usually use a spiral sliced, bone in, ham. You can go with a butt end if you want to minimize the bone or the shank end if you want to make soup with the bone.
I can see the appeal of spiral cut hams as they are easy to cut and eat. But I've always preferred a bone-in ham that is not pre-cut. I made a sauce of dijon mustard, a touch of brown sugar, garlic and rosemary, coat the ham lightly, cover tightly with foil, and cook per instructions. Goal is to warm throughly. After it rests, I cut off hunks, then turn those into thick slices for serving. You're left with a bone that has lots of meat still on it. Toss it in the freezer as it is perfect for a bean-based soup on some future day.