In search of. . . . . the elusive best ham recipe.

a reply to: starlitestarbrite

If it was already salted that means some sort of cure was added. One could theorectly give the ham a 3-4 day cold water bath in a large qt cambro changing the water everyday. Or a fresh ham If that is available.

If you brine you need to remove the skin and clean the ham.

My wife and I watch "Good Eats" and Alton Brown did some strange things to hams there.

originally posted by: DBCowboy

My wife and I watch "Good Eats" and Alton Brown did some strange things to hams there.

Like 9 1/2 Weeks strange?

a reply to: AugustusMasonicus

Food Network, not the Spice channel.

I want the best ham since I'm making dinner this year. Wife has to work.

a reply to: AugustusMasonicus

Ok, just woke up. . . little slow.

How about "50 Shades of Gravy".

originally posted by: DBCowboy
My wife and I watch "Good Eats" and Alton Brown did some strange things to hams there.

Ahhh, to be a ham in the kitchen of Alton Brown...

*shakes herself back to reality*

I have never heard of using 7up but, when growing up my Mom would use the juice from the pineapples and maraschino cherries along with brown sugar and a dark cola (Coke or Dr Pep). She would combine it all in the crockpot (studded with cloves, I think) and then add the pineapples and cherries and put in the oven for some amount of time. Not too long.

I don't prefer it sweet. I like a tangy mustard glaze of some sort although, I am not skilled in making one.

I hope you post a photo in the Porn (FOOD) thread of the finished product.

My ham recipe, courtesy of my mom.
Buy a ham, bone in or not. Any size.
If it has netting, remove it. Rinse ham well.
Put in pot big enough to hold it and a lot of water.
Add cold water to cover ham by 1 inch. If you don't have a pot big enough, you can flip the ham during the boil.
Turn heat to low-med, slowly let it come to boil, simmer for 30 mins to 45 mins. Time not critical, but at least 30 min in a slow simmer.
Remove ham from water.
Place in covered baking pan (with or without rack. I don't use one)
At this point, glaze or cover the ham as you wish. I cover with pineapple, maraschino cherries (use toothpicks to hold them in place) and brown sugar, yellow mustard mixed together glaze. Other times I have used apple jelly, boysenberry jelly, etc. Dark jellies make the ham rind turn colors but it tastes fine.
Cover, place in over, turn heat to 325 degrees F. You will smell it once it is ready, depending on ham size, maybe 2-3 hours. Remove from oven, let stand covered until serving. NOTE: I have made this and left it in the oven overnight to cool (just turn off the oven!).
It is NOT "juicy" but moist and firm.

I think I'll be going with a bone-in ham from our butcher.


Other online tips I've found include slow cooking it in an oven bag.

a reply to: katfish

That sounds delicious!

a reply to: TNMockingbird

I will go with a mustard glaze, I prefer that regardless.

Ok ATS, don't brine! Fine!

Don't listening to lil ol me!

(Throws hands up in air and exits room in disgust muttering)

Lol.

a reply to: TheAlleghenyGentleman

Won't my ham already be brined when I buy it from the butcher?

(I'll actually ask when I do get it)

a reply to: DBCowboy

I think it depends on how it is cured.

Best to ask the butcher ahead of time and then decide what kind you want.

a reply to: DBCowboy

Not if it's a fresh ham. Most likely it will be some half-assed brine if it's from the supermarket. You need to inject that beast with your homemade brine to keep it outstanding and juicy and flavorful all the way though.

a reply to: TheAlleghenyGentleman

I'm not doing supermarket, done that too many times in the past.

There's a butcher in town that has been here for 4 generations. Solid people and I trust them. (They also dress elk/deer for a great price)

They are closed today but I'll call them tomorrow morning and see what they have.

I know they do their own brine.

a reply to: DBCowboy

That sounds promising. I'm onboard with that. Keep me posted!

originally posted by: TheAlleghenyGentleman
a reply to: DBCowboy

That sounds promising. I'm onboard with that. Keep me posted!

Will do.

This will be fun, will try to add pictures as the situation develops.

a reply to: DBCowboy

Can't vouch for these as I am a poor cook at the best of time's but there are a load on the net.

www.food.com...
www.cdkitchen.com...

www.chef-in-training.com...
www.recipechatter.com...
www.texascooking.com...

www.bbc.co.uk...
www.bbc.co.uk...
www.cooks.com...
www.yummly.co...#!
www.cooks.com...

a reply to: LABTECH767

Thanks!