phillyman
Assistant Cook
Hi all,
Thanks for helping me with this query, this is my first post but since I'm starting to enjoy cooking, I'm sure it will not be my last.
As I do not like Turkey (bad school cafeteria flashbacks) I've been put in charge of the ham. Here a bit of the back story. I will spending Thanksgiving with my girlfriends family and am already nervous enough. I have a recipe I like where I pop the ham in the oven and let it bake for about 30 minutes a pound. It has a nice orange marmalade glazing/crust.
For tomorrow I have a little more than three pounds but do NOT know when the food will be served and how available the oven will be. They are very laid back and even if they say food is served at six it usually is seven. Those are also "regular" meals and not holidays!
My plan was to "pre bake" the ham at home for maybe an hour, take it over to their house (about 20 minute drive) and then probably pop it in 20 - 30 minutes before dinner is served.
Is this a valid option or am I better off baking the whole thing at my place and then "reheating" it in the oven?
Any other strategies? I know a lot of families do a pot luck type party where everyone brings something but have never really considered the issue of when/how to cook the food and have it warm on the plate a couple hours later.
Until now I tried to be responsible for the dessert or salad... In terms of timing one is pretty set !
Thanks for any and all advice,
Philly
Thanks for helping me with this query, this is my first post but since I'm starting to enjoy cooking, I'm sure it will not be my last.
As I do not like Turkey (bad school cafeteria flashbacks) I've been put in charge of the ham. Here a bit of the back story. I will spending Thanksgiving with my girlfriends family and am already nervous enough. I have a recipe I like where I pop the ham in the oven and let it bake for about 30 minutes a pound. It has a nice orange marmalade glazing/crust.
For tomorrow I have a little more than three pounds but do NOT know when the food will be served and how available the oven will be. They are very laid back and even if they say food is served at six it usually is seven. Those are also "regular" meals and not holidays!
My plan was to "pre bake" the ham at home for maybe an hour, take it over to their house (about 20 minute drive) and then probably pop it in 20 - 30 minutes before dinner is served.
Is this a valid option or am I better off baking the whole thing at my place and then "reheating" it in the oven?
Any other strategies? I know a lot of families do a pot luck type party where everyone brings something but have never really considered the issue of when/how to cook the food and have it warm on the plate a couple hours later.
Until now I tried to be responsible for the dessert or salad... In terms of timing one is pretty set !
Thanks for any and all advice,
Philly