Kitchen

[poohbear1]

Do you think can I use parchment paper in a cast iron pan to bake a ham?? usually buy foil roaster but I forgot and don't  want to drag out my huge roaster.. thanks for the help!

[Desertdi]

Use the iron pan.    I don't see why you would want to use parchment paper in addition..........

[poohbear1]

DesertDi- I put glaze on the ham and it will stickt to the cast iron..Want to avoid this!

[Nightowlz]

You can use parchment paper in an oven up to 420° so I don't see what not. Just wondering if the cast iron pan is deep enough for all the liquid you get when you bake a ham?

[mousiegirl]

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@poohbear1 wrote:

Do you think can I use parchment paper in a cast iron pan to bake a ham?? usually buy foil roaster but I forgot and don't  want to drag out my huge roaster.. thanks for the help!

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@poohbear1  Cast iron holds heat so well, that I would worry about this.  I use a basic broiler pan for most food I roast so that the meat is raised a bit.  The Kirkland ham I buy is fabulous, no water so nothing much in the pan.

[poohbear1]

thanks Nightowiz- Ive used the pan berfore with foil in the pan but I'm a little low on foil so I thought the parchment would be ok-I"m going to try it-the Ham bakes @ 325 degrees

[chickenbutt]

If it's nekkid cast iron, I would choose another pan for this particular job.  If there is any acidity in your glaze, it can react negatively with the cast iron and tinge the flavors.  Plus, acidic foods will remove the seasoning of the pan.

I learned that lesson the hard way, years ago!    

If it's enamelled cast iron I'd not put anything between the pan and the ham.  That would be a good pan to choose.

[Tigriss]

Cleaning the cast iron is best done when it is still warm/hot from cooking.  I would cook the ham, and set it out on the carving platter, then put the pan on the stove and reduce the drippings to make a glaze.  Carve up the ham and top with the glaze.  When you pour the glaze out, take it to the sink, still hot/warm and add a bit of water to soften any stuck bits and dump out the water and wipe out with a wad of paper towels.  Make sure it is dry so I won't rust.

None of my cast iron is unseasoned since I use it al the time.  The cast iron will give you the best crispy skin on the ham you can ever get!

[Tigriss]

Another thing to do with the drippings is cook a pot of rice with it. Just use it like you would the water in cooking the rice and wham!!! tons of flavor and great rice!

[poohbear1]

thank you everyone for your thoughts on this- fyi- i made the ham using the parchment on the cast iron 12" skillet..turned out great. I crumpled the parchment first and all the dripping remained in the parchment- no clean up at all- just lifted out the parchment and washed the cast iron with hot water..