HAM GLAZING QUESTION

[AL MOUNT]

Yesterday I purchased a local brand (Miller), bone less ham.

Buddy of mine from the Am. Legion says there the best he ever ate....we'll see...

I want to glaze/smear it with honey and oven cook it for a while.

What temp & cooking time would you suggest ?

If anybody has a special glaze recipe they'd care to share

I'd appreciate that too....



Just to keep from being totally off topic.....

I got a Colt Pony .380 Monday......

[Crpdeth]

Al

I'm not a huge boneless ham fan, so I haven't cooked many of them, but I'll toss in my .002

Most would preheat their oven to 350 and cook it covered @ 20 minutes per Lb, then apply that glaze during the last 10 to 15 minutes of the cook.

Personally, I cook things very slowly, maybe too slow...I'd probabally drop the temp to at least 275 to 300, smear some brown sugar on 'er and try to cook it all day (Just use a meat probe each time you baste, I'd have to look it up but I'm sure an internal temp of 160 is what were shooting for)

Baste every half hour or less and dont forget the pineapples! (maybe pour a little of that pineapple juice in the pan for basting)....

Remember to think ahead and thaw that baby in the fridge or in cold water...Never on the counter top.


And you aren't off topic, you are preparing domestic eats!

Now I'm getting hungry.

Crpdeth

[Pistolenschutze]

Originally Posted by AL MOUNT

I want to glaze/smear it with honey and oven cook it for a while.

What temp & cooking time would you suggest ?

If anybody has a special glaze recipe they'd care to share

I'd appreciate that too....

Al, the simplest glaze (and one of the best) for a ham is mostly brown sugar and mustard. Here's a receipe for that:

1 7 lb ham
mustard
brown sugar
1 cup water

Scrape off the gel from the ham. Place in a baking pan.
With a butter knife, spread mustard all over ham sides included.

Next, take the brown sugar in hand and spread sugar on top of mustard pat the sides with brown sugar. Put 1 cup of water in the bottom of the cake pan (to prevent brown sugar from sliding down and burning bottom of ham)

.

If you want to get a little fancier, this one is pretty good:

HONEY-GLAZED BAKED HAM

Whole or half ham, ready to eat
1/8 c. prepared mustard
3 tbsp. honey
Whole cloves
3/4 c. brown sugar

Preheat oven to 325 degrees. Place 1 tablespoon flour in turkey size (19" x 23 1/2") oven bag for whole ham or in large size (14"x20") oven bag for half ham. Place bag in 12"x8" baking dish. Insert ham in bag, fat side up. Close bat with twist tie. Pierce bag 6 to 8 times on top. Bake 12 minutes per pound. Remove from oven 30 minutes before it is baked. Carefully slit bag down center and to sides to expose ham. Remove skin, if any, and score fat, diamond shaped, 1/4" deep. Brush entire top of ham with mustard. Insert clove in each diamond. Cover generously with brown sugar. Drizzle with honey. Return to moderate oven, 375 degrees, for final half hour.

[gunfreakboy]

I really don't know how to cook but they always use ginger ale in our hams and they taste great.