Makes me angry.. I just purchased my Miller half ham today but don't need until Dec How do I store it? Enjoy your ham now and then either get another one for Christmas Eve or do something else. I tried it once out of ignorance and was very, very sorry. Allana, I just bought a 18lb "Cook's" ham how are they?
I have to have it ready by 6pm this evening and was going to cook it for 6hours. Any suggestions? Alanna, Thanks for the response. Fortunately for me, my neighborhood grocey store shrink wrapped my ham. Brenda - Shrink wrapping will not extend your ham's shelf life. What a fabulous tutorial! I learned so much and now know which ham I'll look for this Christmas. Thank you so much for sharing! Alanna, I have never cooked a ham before but a request was made for one this Christmas.
So I bought a ham. Then found a recipe that said "1 Boneless Quarter of Ham" and you mentioned "When I cooked half a ham recently". Could you please explain the difference between whole ham, quarter ham, and half ham?
This sounds like a stupid question and I was just going to cut the ham into 4 pieces to get quarters. All the carving sites I found are for serving up a ham.
You had the most information so can you help? Thanks, Bruce. First, because hogs are big, hams are big, we occasionally get a big one that weighs 20 or more pounds. Those are good party hams! But not everyone wants that much meat and even if you do, make sure it fits your oven before getting too committed, yes, experience talking so meat processors cut hams into halves and quarters.
If you have a bigger ham, you can still follow your recipe, adjusting for size of course and most importantly for time. Cook to internal temperature, not time. That said, my favorite way to cook a ham inside is from AmyGlaze.
In fact, I have the glaze in my fridge right now, ready for cooking on Christmas Eve! Good luck with your ham and Merry Christmas! I was given a honey baked ham that was frozen.
I have no idea how long this person had this ham Would you eat it or should I toss it out. What did you decide to do? Alanna The shrink wrapped ham was outstanding.
Don't know why you said that it would not preserve the ham. With the air removed it was OK. Yum, I love ham. You can freeze it, but befire you dro slice it ir cut into small chunks. After defrosting place the meat on a layer of paper towels with more tiwels on top. Occasionally, press the ham so it's not so wet. Then it'll taste fine again.
I am attempting to make a ham for the first time. I did not grow up with this style of ham in my cuisine, nor in my culture. But I love it and my husband who is Southern loves it, too. I really want to do a good job but I don't know what cut to buy.
I found a good crockpot recipe with a lot of positive reviews. I went to Wally World and tried to find a bone-in country ham like the recipe called for. Couldn't find it. I ended up buying a smoked pork shoulder picnic out of desperation just because it was within the poundage that I needed. What cut do I need and what is a good alternative? Based on your chart, a shank or butt end would be a good one, am I right? Additional Questions Where does the best ham come from? Spain Is spiral ham bad for you?
How do you cook a spiral ham without drying it out? How do you tell if a ham is precooked or not? What is the best ham to buy? Are Kroger spiral sliced hams fully cooked?
What is the best brand ham to buy? How do you keep a spiral ham moist while cooking? Are all spiral hams precooked? How long does it take to cook a precooked ham? How can you tell if ham is processed?
Is spiral ham considered processed meat? But it's important to know that spiral ham isn't the only kind of ham out there. Even though the thought of cooking any other type of ham might feel like cheating on a holiday staple, it'll be worth venturing into uncharted territory. Find the right glazed, baked or slow-cooked ham recipe for dinner.
Aptly named, boneless ham doesn't contain any bone at all. The bone is removed before the ham is processed and sealed tightly in its packaging. The good news?
The ham still looks like ham, thanks to the salt and water that keep it together. And it's pretty darn affordable. The bad news? Because it's processed, boneless ham isn't always as flavorful—and despite the added water, it can be a little dry. But it's hard to beat the fact that boneless ham is so darn easy to cook and serve.
Remember, boneless ham is already cooked. You only need to warm it up and add a glaze totally optional, but it'll help boost the flavor.
Just place a sheet of foil over the top, and cook for 30 minutes at most. There's a definite crowd following for bone-in ham! A closer look shows that this is a remarkable simplification. There are hundreds of kinds of city hams, country hams, spiral-cut hams and imported dry hams, all with their own distinct characteristics.
Spiral-cut hams are among the easiest to understand, being just a city ham that's pre-sliced for convenience. At bottom, ham is the cured hind leg of a hog. Hams sold in the United States are most offen cured in a wet brine of salt, sugar and spices, and are sometimes referred to as "city hams. Country hams are cured in a dry salt mixture, then hung to air-dry in a carefully controlled setting. This gives them a dense texture and concentrated flavor, much like imported dry hams such as prosciutto and jamon serrano.
They're sold raw and can be shaved thinly like prosciutto or cooked. They must be soaked and simmered long enough to remove the excess salt before they're cooked. City hams are sold in several versions, all of which have their merits.
Full hams are available, but at an average of 15 pounds they're too large for the typical modern family.
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