![]() And maybe that's not strictly southern, maybe it is simply human. This notion stems from a deep belief I have ingrained in me as a southerner that any obstacle, hardship, or unpleasantness we face shrinks to insignificance when we gather around a table filled with food and good company. What sort of monster takes the Roast Beast?! It always seemed particularly cruel to me that the Grinch not only took presents and decorations but emptied out the contents of all the kitchens in Whoville. His choice.As a native of Johnston County, I can say with conviction that what matters most to locals around the holidays is food. DH loves it but tends to over-eat so we do a leg of lamb. The Cooks bone-in sounds delish and bone-in is preferred in our home. (-i use that method for desalting the final rinse of salt fish.) another recommended method, if your ham came out to salty, especially for left-over slices for breakfast, is to put slices in a zip-lock with with some milk and soak a few hours or over-night. If the ham is very salty, repeat the process." In a large saucepan, cover the ham with water. Since ham is often salty, it's best to desalt it before cooking or, for cooked ham, before eating. Directions will be on your package of spiral ham.įrom a company in Quebec(lafleur) that has been in the ham business for over a 100yrs has this on their web page. The sugar coating mixes balance the salt making it appear less salty but that does not remove it, just masks it. Some are lest sensitive to the salt, some love it. Different processes are used for different 'cures'. it does not turn out like 'boiled' ham at all. Left-overs for sandwiches are better and stock for ham and white bean soup is less salty.Įven just the step of simmering on the stove without the soak overnight will draw out some of the salt. I always get, across the board, "this is so much better than what we've had in the past". Less sweet and soo less salty, but still pleases the traditional crowd. Bake/roast in the oven for an hour to caramelize and get toasty. Drain, pat dry, and smear with a spicy mustard all over and into some of the slices.drizzle with a tbsp of maple syrup or a bit of brown sugar. Bring to a simmer on the stove and simmer for a 1/2 hour. An hour before going in the oven, discard the water and add fresh to the pot. (laking fridge space it can go in a cooler with a couple bags of ice). I soak it in a pot of fresh water over night with a dozen bay leaves in the fridge. I've used this method since my mother and MIL always buy them for their cost value. She did not like it but her family insisted for holidays. I have a few tips for a spiral i learned years ago from a woman from the Philippines. The unsliced lends itself better to future use and soup bones :) And if you want the ham here and now get a ham steak all the ham none of the trimming or deboning. Ive done the spiral and all I found was it was sliced and exposed to the air and not very tasty. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used. ![]() Mix together and microwave for about 5 minutes, until mixture is thick. ![]() In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. ![]() Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple. I've been ferreting through the ham types for a few years too and when I've dealt with a big ole honking hunk of ham I found that the butt half ham has a nice flavor I've glazed it myself with a silly recipe from Allrecipes and it came out like a Ham-Company ham 1 (15.25 ounce) can sliced pineapple, drained with juice reserved 1 (4 ounce) jar maraschino cherries, drained 1 cup brown sugar DIRECTIONS: 1.
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