DietitianInTraining
Sous Chef
Hi everyone! I bought a ham a couple weeks ago, and was wanting to make it for supper tonight. But am not sure the best way to make it....
It says it's a 'Bone in, Hickory Smoked, Pork Shoulder Picnic Ham' It says it's ready to cook, aprox 22 min. per pound at 325 until center reaches 160 degrees. It said for detailed cooking and glazing instructions, peel and read the back. Well.... I peeled it, and half of it stuck to the ham, so I can only read bits and pieces of it....
It said something about thawing...? Can't I just set it in water, and let it thaw?
It says something about applying a glaze 1/2 hour before it's done...
I've never made a ham before, but I know with the big, hams at Thanksgiving, i've seen people poke a few cloves all around it, with some pinnaples, and maybe some water and pinnaple juice in the bottom? Cover with foil?
Help!!
It says it's a 'Bone in, Hickory Smoked, Pork Shoulder Picnic Ham' It says it's ready to cook, aprox 22 min. per pound at 325 until center reaches 160 degrees. It said for detailed cooking and glazing instructions, peel and read the back. Well.... I peeled it, and half of it stuck to the ham, so I can only read bits and pieces of it....
It said something about thawing...? Can't I just set it in water, and let it thaw?
It says something about applying a glaze 1/2 hour before it's done...
I've never made a ham before, but I know with the big, hams at Thanksgiving, i've seen people poke a few cloves all around it, with some pinnaples, and maybe some water and pinnaple juice in the bottom? Cover with foil?
Help!!