Kitchen

[Tigriss]

1. Rice cooked in the pan drippings of the ham.
2. Ham salad sandwiches or on crackers or stuffed in a deviled egg.
3. Grilled ham and gouda or other great cheese.
4. Ham and bean soup.
5. Ham and greens.
6. Ham fried rice with veg.
7. Lima beans cooked with ham served over rice.
8. Ham with breakfast.
9. Ham and grits.
10. Ham bone for soups or beans.
11. Ham, pinto beans, and rice.
12. Mac and cheese with ham in it.
We like ham. We get a smoked one, or fresh and smoke it ourselves. We have done coke basting or Dr. Pepper, but usually brown sugar and pineapple. I did do a baked fresh ham with a bourbon sauce that was really good! I guess that was drunk ham! :-)~

[rrpell]

Hands down, my favorite way to fix ham is from Jacques Pepin.  The ham comes out beautifully. It is not too salty, not too smokey and the perfect texture.  The glaze tastes great and gives the ham a fabulous color:

“This ham is delicious served hot or warm, as well as cold in sandwiches. It is a great dish to make ahead for company. Although this type of ham comes “fully cooked and ready to eat,” it improves considerably when poached in water, which removes some of the salt and makes the meat moist, tender, and succulent. It is best if you poach the ham a day ahead, then bake it before serving.” —Jacques Pépin

Recipe: Smoked Ham Glazed with Maple Syrup
Serves 8

Ingredients:
1 bone-in cured smoked ham from the shank end (about 6 pounds), with rind
1/3 cup pure maple syrup
1/3 cup ketchup
2 tablespoons hot chili sauce, such as Sriracha
2 tablespoons balsamic vinegar
Instructions:
Put the ham in a large pot, cover with hot water, and bring the water to 170 to 180 degrees (which will take about 40 minutes). Then cook, uncovered, for about 1 1/2 hours, or until the internal temperature is about 140 degrees. Let the ham rest in the water until the water is lukewarm, then remove it from the water and refrigerate. (This is best done the day before.)
When ready to finish the dish, preheat the oven to 400 degrees.
Trim off the leathery skin from around and underneath the ham with a sharp knife, but leave the rind on. Put the trimmed ham in a roasting pan. Mix together the maple syrup, ketchup, chili sauce, and vinegar in a bowl and brush the ham generously with the sauce.
Bake for 45 minutes. Brush again with the sauce and continue cooking for 15 to 20 minutes longer. Brush the ham with any remaining sauce, slice, and serve.

[RedTop]

I am sensitive to salt, so ham is a bit iffy for me.   Many times I've been the only person at a family gathering who doesn't have ham on my plate, because the bite I tested was just too salty for me.   Not one other person at that gathering will think the ham is salty, but I will feel like I just ate a bite of ham flavored salt.  

The ham at IHOP is usually tolerable, so I order it with a Belgian waffle, or original French toast.   

[chickenbutt]

Tigriss - I also make macaroni and cheese (actually, rotini is my fav for the pasta) with ham in it!     I figured I was probably the only one.  

[mac116]

I might be in the minority here, but I do not like sweet ham.  As a result, no Honeybaked, maple glazed, pineapple, raisin sauce or cloves for me.  I usually cook a Hormel Cure 81 ham, and serve it with asparagus and scalloped potatoes.  I love it leftover in sanwiches, for breakfast, and in bean soup.

[Mothertrucker]

Long before Honeybaked, my Dad sold a type of bacon and ham st his store called "Bridgeford" and we always had a Bridgeford..The whole one was about 20 lbs...My Mom would glaze it with a mixture of mustard, horeradish and currant jelly, scoring diamonds into the  outside of the ham..sometimes she would stud with cloves...She would make a sauce called "Simple Simon" sauce which had apple and currant jelly melted with chopped mango chutney, raisins and vermouth..

In those days, many folks ate canned ham..Bridgeford  was a big step up from that, LOL!- Anyone remember those?I barely even remember seeing a canned ham in the last few years...

Then, my Dad sold his store, and Honeybaked  Hams enterd the scene, and, well, we never went back!!

I like leftover ham in a sandwich, preferable grilled..with Durkee's  and just about any kind of bread, cheese or pickled anything..Also in Macand cheese, or in baked beans or au gratin potatoes..

[aubnwa01]

I like the sort of flattened looking Kirkland Signature MasterCarve applewood smoked hams from Costco.  A whole one is too large, so when they have the half sized ones, I'll buy 2 & throw one in the freezer for later on.

[ID2]

Always a honey baked spiral sliced ham, served at room temperature (always a must), with scalloped potatoes, saurkraut & sausage, my homemade baked beans....mmmmm!

[PamelaSue72]

My father used to love my stuffed ham with raisin sauce and I made it every Easter for years. He passed away several years ago and I don't think I've made it since. I tunneled a "hole" through the ham and filled it with a cornbread mixture, plugged the holes in the end of the ham back up, and baked it that way. Served with either a raisin sauce or my Old Farmhouse Chutney.

This year, I'm trying Smoked Ham with Maple Syrup Glaze. I have seen it mentioned on various boards that I frequent and I also saw it mentioned here, thank you, @rrpell. My curiosity has been piqued, so I'm going to try it. I was going to make my standard Baked Ham with Apple Cider Glaze (courtesy of Cook's Country), but this year, I'm going to try Jacques Pepin's recipe.

We enjoy ham. Ham sandwiches, ham with scalloped potatoes, ham salad, creamed ham, ham in our omelets or frittatas. DH's favorite is my split pea soup. I'm not a big fan of split pea soup, but I will eat mine.....I like my recipe. We also like a good ham and bean soup. Ham possibilities are virtually endless! Yum!

[Mothertrucker]

I

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@PamelaSue72 wrote:

My father used to love my stuffed ham with raisin sauce and I made it every Easter for years. He passed away several years ago and I don't think I've made it since. I tunneled a "hole" through the ham and filled it with a cornbread mixture, plugged the holes in the end of the ham back up, and baked it that way. Served with either a raisin sauce or my Old Farmhouse Chutney.

This year, I'm trying Smoked Ham with Maple Syrup Glaze. I have seen it mentioned on various boards that I frequent and I also saw it mentioned here, thank you, @rrpell. My curiosity has been piqued, so I'm going to try it. I was going to make my standard Baked Ham with Apple Cider Glaze (courtesy of Cook's Country), but this year, I'm going to try Jacques Pepin's recipe.

We enjoy ham. Ham sandwiches, ham with scalloped potatoes, ham salad, creamed ham, ham in our omelets or frittatas. DH's favorite is my split pea soup. I'm not a big fan of split pea soup, but I will eat mine.....I like my recipe. We also like a good ham and bean soup. Ham possibilities are virtually endless! Yum!

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Saw a picture of that kind of stuffed ham in Taste of Home one year, and I vowed to make it, and of course , never did- It is lovely to look at and glad to know you were able to please yor dad for so many years with it..THOSE are the memories that make holiday food so special...