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Esteemed Contributor
Posts: 7,752
Registered: ‎03-09-2010

Re: How do you cook your ham?

On 3/23/2015 tigriss said:
On 3/23/2015 cookie5 said:

tigriss, do you send out invitations? Love the bourbon brown sugar idea. YUM

Sure do! You can do this on a smoked ham or a fresh ham. I'm not a big drinker, but I do cook with it. I also like the idea of the beer and brown sugar. The ginger ale sounds great if you get one with real ginger in it. The acid also tenderizes it. We often use the ham juices to cook a pot of rice, so it makes for great rice as well!

The beer and brown sugar is really good. The beer seems to cut both the salt of the ham and the sweet of the sugar so, IMO, it makes the perfect combo of salt/sweet, with neither being too much. The beer also tenderizes. I baste a few times with the liquid in the bottom of the pan. Yum!

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Respected Contributor
Posts: 2,364
Registered: ‎03-10-2010

Re: How do you cook your ham?

On 3/22/2015 betteb said:
On 3/22/2015 Nightowlz said:

I like Cook's Butt ham brand. We put it on the smoker & before it gets done score it & put a mixture of brown sugar, honey & mustard on it. I do the same if I cook it in the Nesco.

Smile

Another vote for Cooks Butt Half. The shank is all bone. I cook mine low and slow in the oven with beer and brown sugar.

Cook's Butt Here also. This year I get a free one from Foodtown. I'm going to try David Venable's recipe. Sounds Good!

<h2 id="recipeTitle">Easter Ham with Apricot Glaze</h2>

Serves 8–10

<h3>David's Note:</h3>
  • We've given Easter ham a sweet, springtime flair by adding apricot preserves to our glaze. Lucky for you, this glaze can be made a day ahead.
<h3>Tip:</h3>
  • If you're preparing a 10–15-lb fresh, bone-in ham, preheat the oven to 325°F and prepare the glaze as directed. Place the ham in a large roasting pan and cook, uncovered, 18–20 minutes per pound, or until the internal temperature reaches 145°F. Baste every 15 minutes during the last hour. Let the ham rest before slicing. Serve with remaining glaze.

This recipe is prepared with the Circulon Hard Anodized 11-Piece Cookware Set (K41886).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Easter Ham with Apricot Glaze
<h3>Ingredients:</h3>
  • 1 (8–10 lb) bone-in fully cooked ham
  • 1 Tbsp oil
  • 1/4 cup minced ginger
  • 2 cups apricot preserves
  • 2 cups packed light brown sugar
  • 1 cup apple cider vinegar
  • 1/4 cup whole grain mustard
  • 1/2 tsp ground cloves
<h3>Preparation:</h3>
  1. Remove the ham from the refrigerator and let it sit for 1 hour. Preheat the oven to 375°F and move an oven rack to the lowest position. Line a large roasting pan with aluminum foil and place a roasting rack in the pan. With a sharp knife, lightly score the fat in a diamond pattern; do not cut into the meat. Place the ham, fat side up, on the rack and roast for 1 hour.
  2. Meanwhile, make the glaze. Sauté the ginger in the oil over medium heat in a small saucepan. Turn the heat to medium-low. Add the preserves, brown sugar, vinegar, mustard, and cloves. Heat the glaze until the preserves and sugar have melted. Divide the glaze in half, reserving half to serve with finished ham.
  3. After 1 hour, brush the ham with the glaze. Repeat every 15 minutes for 45 minutes. After 45 minutes, glaze it one more time and cook until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130°F, about 30 minutes. (If the glaze starts to burn, tent the ham with buttered foil.)
  4. If you have glaze left over from the cooking process, discard it. Remove the ham from the oven and loosely cover it with buttered foil to keep warm. (The temperature will rise another 5–10°.) Slice and serve with warmed remaining glaze.
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-Kahlil Gibran
Respected Contributor
Posts: 4,833
Registered: ‎03-09-2010

Re: How do you cook your ham?

I'm still going to stick with Honey Baked Hams. They are always good, and my family loves them. We order on the Internet, and pick them up - usually no line unless you wait until the last minute. Why change if something works?

Respected Contributor
Posts: 4,758
Registered: ‎03-12-2010

Re: How do you cook your ham?

On 3/23/2015 betteb said:
On 3/23/2015 tigriss said:
On 3/23/2015 cookie5 said:

tigriss, do you send out invitations? Love the bourbon brown sugar idea. YUM

Sure do! You can do this on a smoked ham or a fresh ham. I'm not a big drinker, but I do cook with it. I also like the idea of the beer and brown sugar. The ginger ale sounds great if you get one with real ginger in it. The acid also tenderizes it. We often use the ham juices to cook a pot of rice, so it makes for great rice as well!

The beer and brown sugar is really good. The beer seems to cut both the salt of the ham and the sweet of the sugar so, IMO, it makes the perfect combo of salt/sweet, with neither being too much. The beer also tenderizes. I baste a few times with the liquid in the bottom of the pan. Yum!

Funny thing is, I don't like to drink beer, but I will cook with it in soups, stews, and things. Cabbage is great with it as well!

Super Contributor
Posts: 280
Registered: ‎03-12-2010

Re: How do you cook your ham?

I always buy my hams at Aldi. They're Cook's brand, and much much less than in the other stores. I buy a butt ... more meat, smaller bone, it's really a shoulder.

Cook it covered with foil at 325 for 10-15 mins per lb until thermometer reads 140.

Remove from oven, "paint on" a paste of grainy mustard, brown sugar, pumpkin pie spice, a little ground cloves and orange juice to moisten.

Return to the oven and broil uncovered until it's bubbly.