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

originally posted by: DBCowboy

originally posted by: InTheLight
All he needed to do was put it in the oven then set the oven alarm and not pass out.

Oh sure, make it challenging why don't you!

Appreciate the tip on the foil.

Question though. . . why use foil at all? If it's loose, does it really even need to be there?

Well, I always tent my meat loosely just to prevent it drying out when slow cooking for so long, so, yeah, for me it has to be there. If I were roasting meat quickly, I would not foil tent it.

a reply to: InTheLight

Ahh, so the difference is slow versus fast cooking.

Thanks!

originally posted by: DBCowboy
a reply to: InTheLight

Ahh, so the difference is slow versus fast cooking.

Thanks!

Also, I think 325 degrees is a high heat for slow roasting, so you definitely want to prevent it drying out. I normally slow roast meat at 280-300 degrees for a much longer time.

a reply to: InTheLight

If I went 280, what time per/lb would you suggest?

originally posted by: DBCowboy
a reply to: InTheLight

If I went 280, what time per/lb would you suggest?

I know it is the way I want it to be by smell and also checking it every hour or so, to make sure it is not drying out.

It is difficult for me to recommend a time per/lb because your meat is brined and I have never roasted brined meat. If I were you, I would use a meat thermometer to ensure the internal temperature reaches 150 degrees and follow your butcher's cooking advice.

I did it at 300 and set the timer for 3 hours.

Will check hourly with meat thermometer every hour.

I added 2 cps of 7-up to the ham.

I scored the ham and placed a light coating of crushed pineapple and brown sugar over it.

originally posted by: DBCowboy
I did it at 300 and set the timer for 3 hours.

Will check hourly with meat thermometer every hour.

I added 2 cps of 7-up to the ham.

I scored the ham and placed a light coating of crushed pineapple and brown sugar over it.

Two cups may be too much liquid, one cup is the usual as you don't want it to get steamy in there.

a reply to: InTheLight

I can drain some, what would happen if it got too steamy?

originally posted by: DBCowboy
...what would happen if it got too steamy?

Your Thanksgiving dinner would end up on a pay site.

a reply to: AugustusMasonicus

a reply to: DBCowboy

Get a move on, I have my credit card ready.

a reply to: AugustusMasonicus

WE don't get those channels here.

a reply to: TNMockingbird

How do you know. . . unless you've looked!

originally posted by: DBCowboy
a reply to: InTheLight

I can drain some, what would happen if it got too steamy?

Think of hard and rubber(y).

originally posted by: DBCowboy
a reply to: TNMockingbird

How do you know. . . unless you've looked!

Of course I watch all of the cooking channels, when I can.
I love to learn. Different cooking techniques, different and exotic tastes from around the world...etc.

What's not to love?

originally posted by: InTheLight

originally posted by: DBCowboy
a reply to: InTheLight

I can drain some, what would happen if it got too steamy?

Think of hard and rubber(y).

Thank you, again!

(now you've gotten Augustus all worked up!)

originally posted by: DBCowboy
(now you've gotten Augustus all worked up!)

That happened with her tenting advice.

originally posted by: DBCowboy

originally posted by: InTheLight

originally posted by: DBCowboy
a reply to: InTheLight

I can drain some, what would happen if it got too steamy?

Think of hard and rubber(y).

Thank you, again!

(now you've gotten Augustus all worked up!)

He already had his credit card ready, don't blame me.

In all seriousness, the best ham I ever cooked was with the bone in, using a ginger ale/orange juice/honey/salt glaze and slow cooking it for a very long time.

I reduced heat to 280, temp of ham was about 150, and I still have to do the deviled eggs.

Salads made, deviled eggs made, potatoes made, ham is cooking. . .

Deviled eggs suck.

I like them, but I can't stand making them. Have a whole new level of respect for the wife.