Corinne
Sous Chef
I kinda doubt anyone is around tonight but just in case - I need some more advice. I was told that I would have 3 spiral sliced hams to cook for tomorrow evening's meal. Stopped by the shelter today to drop some food off & check things out. That's when I found out that there is only 1 spiral sliced ham, along with several shank & butt portions.
I was ready to go with the spiral hams - had my recipe & all. Now, I need to come up with a new plan quickly.
First of all, what's the difference between shank & butt portions in terms of flavor. Is one cut better than the other?
Second - I really don't want to just put the ham in the oven & bake it for 20 minutes per pound. Blah! Boring! What can I do to jazz it up a little? I will have to use ingredients on hand since all the grocery stores are closed now. I am seriously thinking about cooking them in oven bags, for starters. I was hoping that would keep the hams moist & ease clean up.
If anyone's around & can offer me some advice, I'd really appreciate it!
I was ready to go with the spiral hams - had my recipe & all. Now, I need to come up with a new plan quickly.
First of all, what's the difference between shank & butt portions in terms of flavor. Is one cut better than the other?
Second - I really don't want to just put the ham in the oven & bake it for 20 minutes per pound. Blah! Boring! What can I do to jazz it up a little? I will have to use ingredients on hand since all the grocery stores are closed now. I am seriously thinking about cooking them in oven bags, for starters. I was hoping that would keep the hams moist & ease clean up.
If anyone's around & can offer me some advice, I'd really appreciate it!