Pork: Ham Plan
Source of Recipe
unknown
List of Ingredients
Day one
Cook the " Master Recipe" which in this case would be Honey Baked Ham
or your favorite baked ham recipe. While the ham is cooking (this one
takes a few hours!) chop the veggies and prepare doughs for tomorrow's
assembly. Or, clean the house!
The master recipe:
Andie's Original Recipe for WPOPFHBH* Ham (*Why Pay Outrageous Prices
For Honey Baked Ham) by Andie Paysinger asenji@themall.net (I found
this on the KitchenLink)
"Following is the ham recipe I developed originally for cooking
"dry-cured" hams from my family's farm in Kentucky. These are usually
quite salty as they are pre-cured in a barrel of salt before being
hung in the smoke house. People in the south like saltier ham than
folks out here so I experimented until I discovered this way of
cooking them which actually extracts a lot of the salt. Then I
discovered that very cheap store hams also come out nicely flavored
when cooked this way. I always warn people to keep the heat low and
the time long - as one doesn't get the same results with more heat and
less time. I have cooked this for a lot of people and told quite a
few people who have used this method and have yet to find anyone who
has not found this to be just about the best ham ever."
This recipe (or cooking method) works really well with the absolute
cheapest bone-in ham, the holiday "Loss Leaders" at 49, 59, cents a
pound, sometimes less. DON'T GET THE SHANK END. For a 12 to 15 pound
ham you will NEED the following:
(Kim's note: I bought a "country ham" which is more like a roast, and
it was wonderful. Cub foods had them on sale for 99 cents a pound, we
got more than 20 meals out of 20 pounds.)
A deep roasting pan, dutch oven or deep baking dish just big enough
for the ham to fit into with enough room to let you turn it over.
An Ice Pick! This is very important!!!
Maple syrup - I find it at Trader Joes a specialty discout grocery
chain here in Calif. or at Price/Costco and at Smart & Final. I am
sure there is a similar source in your area. I usually buy a quart
and use most of it.
Dry mustard, (Colemans) about 2 tablespoons.
Optional - Whole cloves to stick in the ham but not necessary.
1. Trim any skin off the ham but leave some of the fat, - less than
1/4 inch thickness. Score the fat down to the meat in a diamond or
tic-tac-toe pattern, your choice.
2. Take the ice pick and stab the ham all over, and I mean many, many
stabs. Use up some of your latent agression.
3. Take the dry mustard and massage it into the ham. If you must,
stick whole cloves into the ham, as many as you want.
4. Put the ham in the pot. Pour in the maple syrup until it comes up
at least 1/2 way on the ham, a little more won't hurt, it won't be
going to waste.
5. Place the ham in a COLD oven and turn the temp control to 300
degrees F. Set timer for 30 minutes. After 30 minutes reduce heat to
250. and turn the ham over in the syrup.
6. Continue cooking for 3 hours for a 12 pound ham, add 30 minutes
for each 2 pounds over that, turning the ham every 30 minutes. This
is a long, slow method that will have remarkable results.
7. At the end of the baking time, remove ham from pot, allow to drain
on a rack for 20 minutes then slice.
Most of the salt in the ham will have been extracted through the stab
wounds and the meat will have absorbed some of the maple flavor from
the syrup.When the liquid left in the pot has cooled, strain it
through a coffee filter and freeze it, you can use it two more times.
After that it loses a bit of flavor or becomes too salty."
Kim's notes : This recipe in incredible! The ham just falls apart,
appears more like a roast than those water added hams at the store.
Even the pickiest eaters in my family eat this and beg for more! They
ask for it just about every night! There was a ton leftover (I baked a
20 pounder! A little hard to turn every half hour, but well worth it!)
This is better made on a day when you are not once a month cooking but
are around the house, perhaps on a cleaning day or a once a month
baking day.
When the ham cools, you need to divide it into the following:
slices (cut the biggest parts into this)
shredded (the outer part is best for this, whatever is falling apart)
cubed (chop up the small and weird shaped pieces)
ham bone for soup
I throw out the fat, can't think of a way to use it yet, any
suggestions are welcome (see reader hint at bottom)! Package
everything in ziplocs (double bag it!) or big containers with lids,
put in fridge (or freezer if you can't get to it right away) and GO TO
BED! You will be tired!
(I got several ziploc gallon bags FULL of meat!)
Day 2
Assembly day! Depending on how much you have, you can use the honey
baked ham in any of the following. To reduce the workload, double or
triple the recipes. If you run out of ham, try the others next time!
If you run out of time, freeze the ham and assemble on the day you
plan to cook it. (I keep an eye out for "quick and easy" dishes that
are made with cooked meat and I try to always keep a few containers of
cooked meat in the freezer for this purpose. I try to write the
results on the recipe and whether it would be worth cooking on oamc
day. Some recipes are so easy and good, they are better left as
"emergency" recipes, when you have to get something on the table fast
and want it fresh-cooked.)
Honey Baked Ham, to use in:
1) Bbq Pork
2) Baked Eggs
3) Ham and Cheese "Hot Pockets"
4) Split Pea Soup (haven't tried yet)
5) Creamed Ham on Cornbread Cakes (haven't tried but sounds good)
6) Sliced ham for sandwiches/dinner
7) Ham and Bean soup (haven't tried yet)
8) Scalloped Ham and Potatoes
9) Crustless Ham Quiche(haven't tried yet, picture looks delish!)
10) Impossible Ham Pie (all the impossible pies are great)
11) Linguine ala Anne
12) Mac-n-Cheese with Ham (looks good, haven't tried)
13) Hoppin John Soup(haven't tried yet)
14) Radiatore Carbonara (haven't tried)
15) Grits Souffle' (haven't tried)
Recipe
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