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Old 12-22-2005, 07:02 PM   #11
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Quote:
Don't worry, be happy.
Brooksy, you have a bad attitude!

But I'm with you. Home Chef is getting a two fer.

A magnificent holiday meal pre-cooked (your guests won't know the difference unless you tell them) and the best part, a great story about the time that Amazon screwed up your Christmas.

Follow Brooksy's advice, keep things in perspective.

Merry Christmas and Happy New Year!
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Old 12-22-2005, 07:13 PM   #12
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Oh yea. It's all good. Not worried in the least. After all, if Amazon screws up again I will just have to improvise once again and create something extraordanarily spectacular from scratch. Either that or I'll just have to go to the market and get a spiral sliced ham
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Old 12-24-2005, 10:35 AM   #13
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OK. Here's an update on my Christmas ham...

It arrived on Thursday as promised. It is WAY bigger than I had anticipated. I have nothing to cook this monster in. It's about 20" long and almost 10" tall and 13" across. By the time this thing arrived all the commercial supply houses were closed and I had to get this thing soaking so I can cook it for dinner on Saturday. I went to the grocery store and bought three of the biggest foil pans I could get. Although these weren't quite big enough or deep enough I got the leg soaking and rotated it every hour or so in the water. That semed to work well. I changed the water a few times throughout the soaking process.

So, this morning it was time to replace the water once again and start simmering the leg. I made a double boiler out of two of the foil pans so as not to burn the meat is it were to come into close contact with the flame. According to the directions I will have to simmer the leg for about 6 hours. The leg is supposed to be completely submerged but since that isn't possible I used the third foil pan to act as a lid and I plan on rotating the leg every 60 minutes so all the flesh will have tome to cook in the water, thud removing even more of the salt.

That's all I have for now. I will update throughout the day. If anyone has any input I'd sure like to hear it.
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Old 12-24-2005, 11:52 AM   #14
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gonna be delish and you know it! sounds like you are improvizing just fine
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Old 12-24-2005, 12:46 PM   #15
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The first turn over of the leg went well. The skin is taking on a darker color. Almost a light caramel color. I'm still pouring water over it every 15 minutes or so to keep the exposed side moist.

At first simmer I did notice an unusual smell. Not a rancid smell. Just different than that of a fully cooked ham that is just being warmed up. I hope that it's a normal smell.

And, hey, if all else fails I still have another fully cooked Virginia ham from Amazon that showed up yesterday. If this one goes bad I'll just fire that one up in the oven for an hour or so LOL
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Old 12-24-2005, 01:40 PM   #16
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Turned it over again. It's starting to grow really good now. I'm replacing about 3-4 cups of water every hour or so to keep the level up. Plus, the wrinkles that were in the skin due to the dehydration are almost completely gone. The skin seems much more tender. It's been on now for about 3 hours. The color is still about the same, a light caramel color. It has taken on a better smell, closer to what I'm used to a ham smelling like.
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Old 12-24-2005, 03:40 PM   #17
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The third turn over and so far all seems well. The ham is taking on a much better flavor (or it could be that I'm also baking cookies and cleaning brussel sprouts at the same time LOL). The one thing that kinda conserns me is the color of the meat that's exposed where the leg was detached from the rest of the pig. It's not a bright reddish/pink that I would expect. It's more of a brownish color. Is this normal? Will the center of the ham also be this color when done?
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Old 12-25-2005, 01:22 PM   #18
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sound slike all is well ... color can vary from red to browninsh

full report expected!
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