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Old 11-28-2005, 08:47 AM   #1
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Need Ham ideas!

Ok.........I'm in charge of fixing Christmas Dinner.........can you please share your ham recipes.


Se non supporta il calore, vattene dalla cucina!
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Old 11-28-2005, 09:11 AM   #2
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Here's the recipe I used last Christmas, and it's a real winner.

Peach Glazed Ham

10 lb. ham (I prefer bone-in)
32 oz peaches in syrup, sliced or halved
1/2 cup cider vinegar
1 cup honey
1 cup brown sugar
1 tsp allspice, divided

Remove the rind and score the fat on the ham. Place in roasting pan. Mix together peach syrup, cider vinegar, honey, brown sugar and 1/2 tsp allspice. Taste and add more allspice if desired. Spoon some over ham, cover, and bake at 325 for 3 hours, or until almost tendeer,basting frequently. Sprinkle 1/2 tsp allspice on peaches, place around ham, and bake 30 more minutes. Fully cooked ham should reacfh internal temperature of 140 degrees. A "cook before eating" ham should reach an internal temp of 160 degrees.

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Old 11-28-2005, 09:23 AM   #3
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Constance, that sounds wonderful!!
I ate one the other day that they just put cinnamon and sugar and a little bit of light karo syrup before cooking and put some more on just before it was done. It didn't go straight through the meat, but, had just a taste of it. It was pretty good.
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Old 11-28-2005, 09:27 AM   #4
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I posted a Jamie Oliver recipe for ham with a marmalade glaze. I've cooked this a few times and it's great!

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Old 11-28-2005, 10:27 AM   #5
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I have not made it myself, but I read a ham recipe that has really stuck out in my mind from Nigella Lawson. I googled and was happily surprised to find it online. It is a recipe for "Cola Ham": http://www.channel4.com/life/microsi...a/bites8.shtml

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Old 11-28-2005, 10:40 AM   #6
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I have also made a tasty ham glaze out of apricot jam, Dijon mustard, and a bit of jarred minced ginger. I just love that fruity taste with ham.
My mom always did the pineaple juice/brown sugar glaze, and topped the ham with stuck in cloves, pineapple rings, and maraschino cherries.
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Old 11-28-2005, 04:24 PM   #7
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I have made this one many times, Sizzlin. I do these on a charcoal cooker, to hit it with some smoke, but he includes an oven technique as well. If you want the latter, you can stop reading after the first paragraph of cooking instructions.

If you want to REALLY do something different, you can inject a solution that Dr. Chicken also invented. Let me know if you want that and I'll post it as well.


Dr. Chicken’s Double Smoked Ham

Ham should be a fully cooked or partially cooked ½ shank variety or can be shoulder variety (water added can be used, as long as the water added does not exceed 23% water added product.) If it is pre-smoked with hickory, that seems to work out best. Patti/Jean or Cooks among the best, but other varieties can be used!

Glazing Sauce:
  • ½ cup brown sugar
  • ¼ cup maple syrup (use dark grade B real maple syrup if available)(dark grade B has more flavor than grade A)
  • ¼ cup honey
  • 2 Tbsp cider vinegar
  • 1 – 2 Tbsp Worcestershire sauce
  • 2 Tbsp instant coffee granules (use a good brand because it makes a difference)
  • 1 Tbsp dry ground mustard
  • 2 Tbsp orange juice concentrate (a good brand provides better flavor)
Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce.

Cooking instructions:
Score outer skin of ham to a depth of ½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven @ 275° – 300° with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140°. Remove from oven and allow to sit covered for 20 to 30 minutes before carving!

Cooking instructions for outdoor cooking:
This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or “low & slow” type cooking. Do not tent over ham if done on grill, water smoker or other cooker, this would prevent smoke from penetrating the ham.

Place water soaked chunks of mesquite, hickory or pecan (we prefer the smoke of pecan over all the others) on coals 5 minutes before putting ham on cooker. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. (the first cook cycle is the cycle the processor uses.) If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. Go easy on this procedure, you don’t want the ham frozen hard!
Maintain temperature of cooker/grill at 225° to 275° during cook cycle.
If using a water smoker, fill water pan ¾ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.) (I use a ¾ full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.)

Again, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140°. A couple of books suggest 145° and 160° respectively. Shirley O. Corriher in her book “CookWise” suggests 140°. We found this to be exactly right, everytime. After removing from the Egg, it will climb up to 145° internally. The ham will retain it moistness and the flavor will go thru out the ham this way.
Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°.

NOTE: The secret to this process is plenty of smoke and the real maple syrup and granular coffee crystals in the glazing sauce. Use a cheaper cut of ham like mentioned before, and people will think you bought an expensive ham that you had to “hock” your kids for! Yuk! Yuk! (see my pun there?) The glazing sauce will give the ham a fantastic taste, smell and color!
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Old 11-28-2005, 04:30 PM   #8
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Might as well post Dr. Chicken's Ham Injection recipe, too, while I'm here. I have NOT tried this, but I've heard rave reviews from people who have.


Dr. Chicken’s Injection Marinade for Ham

1 Cup of Good clean water (if your city or well water has an offensive taste, please use bottled water)
1 Cup of light Karo syrup (make sure it is light Karo brand syrup)
1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference)
2 Tbs of Watkins brand Butter Pecan extract (this is the only Butter-Pecan extract I could find)
1 Tbs of Rum extract (again, I used Watkins because of the better taste than store bought)
1 tsp of Orange extract (this compliments the orange juice concen. used in the glaze or basting sauce)
1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run)

Directions for blending:
Into a medium size sauce pan add the water, Karo syrup and Amaretto. Stir frequently and heat very slowly to avoid scorching the sugars in the syrup.
Then, add all the remaining ingredients and continue to stir and heat slowly. When the mix looks uniform in color and smooth, remove mix from the stove and allow it to cool to almost room tem[perature.

Directions for use:
Wrap ham in 2 layers of plastic wrap before starting the injection process.
This keeps you from making a mess!

Using a marinade hypodermic syringe, inject at least 2 fluid ozs. Per pound of meat in a grid pattern through out the entire ham and don’t be afraid to use up to 3 ounces per pound of meat.
Continue to inject the marinade into the ham until the entire amount of marinade is injected evenly into the ham.
Cook the ham as shown in the “Double Smoked Ham” recipe. Be sure to you your favorite wood for smoke flavoring.
Do not cook the ham beyond 145° internal to prevent over cooking and drying out the ham.
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Old 11-28-2005, 05:02 PM   #9
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Wow these all sound sooooooooo good! Thanks for the ideas guys/gals!
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Old 11-28-2005, 05:39 PM   #10
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1 to 2, dijon mustard and maple syrup...mix ... makes a great glaze

buy a great ham...VA country or Vermont Corn Cob Smoked. Or smoke it yourself on a Weber. very fine

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