Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 21, 2012 02:33 PM

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.

  1. Click to Upload a photo (10 MB limit)
  1. 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.

    1 Reply
    1. re: EngineerChic

      I agree on the ginger snap crust - who needs that??? But the mustard and brown sugar sounds lovely - thanks!

      I'm planning on just serving it with some homemade cranberry sauce, sauteed green beans, and roasted potatoes. Then sending as much of it as I can home with friends:)