| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
How to cook a Smoked Ham??
I received a Smoked Ham from Tennesee for Xmas & I do not know how to
cook it. 1. Do I soak it (20 lbs.) first? 2. Do you bake it or boil it?
3. Can I freeze it?? Please help... Thank you in advance.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2194.1 | My guess ... | OCTAVE::VIGNEAULT | We're all bozos on this Q-bus | Tue Jan 09 1990 12:09 | 12 |
Hmm, I just had a smoked ham from Harrington's of Vermont not too
long ago and it seems to me that all that needed to be done was to
bake it in a 325 oven for 20 minutes per pound. I don't think there's
any need to soak it unless it's extremely salty as Virginia Hams tend
to be. Usually the smoked hams aren't real salty. If you received
any brochures or anything with it you could always call the
manufacturer and see what they recommend.
Larry
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| 2194.2 | Ham | POCUS::FCOLLINS | Tue Jan 09 1990 12:48 | 10 | |
Can't remember which television chef but the ham was soaked overnight
in milk. I tried this and it seemed to tenderize and de-salt it.
I've done it with just about all my hams even down to a ham slice.
I've also frozen hams without a problem. I agree with the baking
of approximately 20 minutes per pound. However, I also diagnolly
(sp.) score the ham - the fat side - and place whole cloves in each diamond
and top with brown sugar. When almost done, top with pineapple
rings with a maraschino cherry in the center. It's pretty.
Flo
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| 2194.3 | Soak & bake | HYDRA::R_CARROLL | Wed Jan 10 1990 14:17 | 9 | |
Most of the hams I have seen from down south,(Va. Tn. etc.) are usually
dry smoked and salted so they require soaking. When soaking I have
found it best to do so on Sat. this allows me to change the water three
or four times before cooking for Sun. dinner. After soaking I bake
similar to what reply .2 suggessts.
Bob
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| 2194.4 | CSC32::M_EVANS | be the village | Tue Nov 26 1996 14:13 | 12 | |
| 2194.5 | STAR::MWOLINSKI | uCoder sans Frontieres | Wed Nov 27 1996 08:42 | 10 | |