Best spiral sliced ham from Grocery store?
17 years ago
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- 17 years ago
- 17 years ago
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Spiral Cut Ham - Drying Out
Comments (10)Just a follow up to say thanks for the input and to share with you what I finally ended up doing. I pre-heated the oven to 250, I put the ham (cut side down) in a cooking bag and added 2 tablespoons of orange juice. I also made a small amount of glaze consisting of brown sugar that was mixed with yellow mustard and a little orange juice. I drizzled this over the ham and closed the bag. This was an 8 1/2# ham and I baked it for 1 hour and 20 minutes. I then let it rest for 15 and served. It turned out great and I had very little mess....See Morespiral sliced ham or shank?
Comments (22)Yes, the Costco ham is salty. All cured ham is salty. Different processes are used for different 'cures'. (many methods) (-I appear to be invisible. I posted above how to desalt a ham.) Some are lest sensitive to the salt, some love it. The sugar coating mixes balance the salt making it appear less salty but that does not remove it, just masks it. Directions will be on your package of spiral ham. From a company in Quebec(lafleur) that has been in the ham business for over a 100yrs has this on their web page... "Before cooking Since ham is often salty, it's best to desalt it before cooking or, for cooked ham, before eating. Desalting ham In a large saucepan, cover the ham with water. Bring to a boil. Let stand for 20 minutes, then drain. If the ham is very salty, repeat the process." -another recommended method, if your ham came out to salty, especially for left-over slices for breakfast, is to put slices in a zip-lock with with some milk and soak a few hours or over-night. Milk will draw out some of the salts. (-i use that method for desalting the final rinse of salt fish.) The Cooks bone-in sounds delish and bone-in is preferred in our home. Less likely to dry out. DH loves it but tends to over-eat so we do a leg of lamb. His choice....See MoreFantastic melon recipe from my grocery store...
Comments (10)Thanks, Kframe, this sounds terrific! Sharon, any chance this is the recipe you were looking at - its simple but quite good! Posted by littleonefb (My Page) on Wed, Jan 31, 07 at 23:33 I forgot to add this recipe my daughter wanted for her party. The girls wanted something "healthy and refreshing" to also go with all the "unhealthy type food." CUCUMBER AND WATERMELON SALAD FROM EVERY DAY FOOD INGREDIENTS 3 cups peeled and cubed european cucumber 3 cups cubed watermelon 3 tablespoons lime juice optional pepper and salt to taste combine the cucumber, watermelon and lime juice. If not serving right away add salt and pepper if desired just before serving. My changes. I leave out the salt and just add pepper. This tastes wonderful served over sherbet or vanilla ice cream as well. My daughter likes to make one as is without any salt and another bowl without salt but she adds a sprinkle of white wine to the salad just before serving....See MoreLeftover Spiral Cut Ham - Suggestions?
Comments (15)Here's a tomato and ham pie that I make every 4th of July We've had it for breakfast, it also makes a nice dinner. Ham and Tomato Pie Ingredients 1 (8-oz.) package diced cooked ham 1/2 cup sliced green onions (about 4 onions) 1 (9-inch) frozen unbaked pie shell 1 tablespoon Dijon mustard 1 cup (4 oz.) shredded mozzarella cheese, divided 2 medium plum tomatoes, thinly sliced 1 large egg 1/3 cup half-and-half 1 tablespoon chopped fresh basil 1/8 teaspoon pepper Garnishes: fresh basil sprigs, tomato slices Preparation 1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates. 2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes. 3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese. 4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired. Yield Makes 4 to 6 servings...See More- 17 years ago
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