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Old 11-29-2007, 04:24 PM   #11
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I wrap the ham with a cooking bag, very tight and seal it... drop it in a big pot and surround it completely with water almost at boiling point. Leave it for 45 min. and replace the water. After 90 min. I proceed to cook it in the oven.
The only thing the water does, is increase the overall temperature of the ham.
I know it doesn't cook anything, it only reduces the time the ham needs to be in the oven to reach the desired temperature internally.
By doing this, the outside of the ham is not exposed for too long to high temperature (to ensure the inside is cooked) and the ham is moist after cooking.

LOL @ gotcarlic, I will check the website. Thank you.

"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
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Old 12-29-2007, 01:41 PM   #12
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I saw recently on the food network a ham that was boiled in brine? Maybe juice or water. I thought it an interesting idea. It was finished in the oven for the glaze. Did anyone see this? I tried looking it up on their website but since I didn't think it was such a great idea at the time I don't remember who's show it was. It wasn't one of the "big" names that I do remember.

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Old 12-29-2007, 02:15 PM   #13
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Quoting e-medicine re trichinosis:

Occurrence in the United States is largely limited to sporadic cases or small clusters related to consumption of home-processed meats from noncommercial farm-raised pigs and wild game.

Trichinosis is virtually unheard of in commercially raised piggies. The piggies never get to eat meat scraps of infected animals. And that is how it is spread.

It is ubiquitous in bears, essentially all are infected, and some other wild game, and is a danger if you are eating home reared pigs.

But if you are eating commercially raised pork the chances of getting trichinosis, even if you ate it raw, are essentially nil.

Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
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