Folks,
I will start off by saying that I am not a ham fan, mainly because of the saltiness. Last Christmas my MIL made a ham that was simply delicious (not salty) and I took the leftover ham bone and made a wonderful bean dish. This dish is my intention with the leftovers as well as my DH's love of ham sandwiches.
Soooo.... I got this 9lb bone in, hickory smoked, water added, uncooked ham shank. I'm so lost! I have been doing research on recipes and the more I research, the more I feel lost as to how to cook this ham. Specially knowing that I want the left overs to have a neutral flavor so that it can be used to making the dishes I listed above. (I will admit I should have done my homework prior to purchasing said ham!)
Do I just follow the basic cooking instructions? I'm not a fan of fruit, glazes, or most of the recipes that I have found. I don't have canned fruit on hand. The best I have is apricot preserves and pineapple juice. Do I even need a glaze?
So can you folks lead me to a basic ham recipe that will allow the ham to shine through and allow the leftovers to be used and not have some over-bearing flavor that will transfer to other recipes?
Thanks for your help folks!
I will start off by saying that I am not a ham fan, mainly because of the saltiness. Last Christmas my MIL made a ham that was simply delicious (not salty) and I took the leftover ham bone and made a wonderful bean dish. This dish is my intention with the leftovers as well as my DH's love of ham sandwiches.
Soooo.... I got this 9lb bone in, hickory smoked, water added, uncooked ham shank. I'm so lost! I have been doing research on recipes and the more I research, the more I feel lost as to how to cook this ham. Specially knowing that I want the left overs to have a neutral flavor so that it can be used to making the dishes I listed above. (I will admit I should have done my homework prior to purchasing said ham!)
Do I just follow the basic cooking instructions? I'm not a fan of fruit, glazes, or most of the recipes that I have found. I don't have canned fruit on hand. The best I have is apricot preserves and pineapple juice. Do I even need a glaze?
So can you folks lead me to a basic ham recipe that will allow the ham to shine through and allow the leftovers to be used and not have some over-bearing flavor that will transfer to other recipes?
Thanks for your help folks!