Smoked boneless ham for Christmas
My mother sent me a smoked boneless ham for Christmas (from Swiss Colony). Should I just serve it cold or should I bake it for a bit? Any way I could jazz up the flavor? I looked on here for ideas, but haven't really found anything.
Hmmm, I'm not a fan of the boneless ham but since it was a gift ...
Alton Brown has a method of cooking a ham that calls for mustard, brown sugar, and a ginger snap crust. I don't do the ginger snap crust bit, but the mustard and brown sugar work well (as does the low temp in the oven to slowly heat it without drying it out).
If someone gifted me a boneless ham, that is what I would do.
Or I would make a ham and potato soup with it. I love ham and potato soup ... And an "okay but not fabulous" ham will be compensated for by the onions, potatoes, and creamy base.