![]() Hams can be reheated in the oven, plain, with no glazes or other toppings. The ham is reheated (cooked/baked) and the glaze is used during the cooking process. This recipe calls for a fully-cooked (ready to eat) ham. The USDA states, “Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package.” Although it is technically simply reheating the ham, we refer to this as baking or cooking the ham. Cured hams are often labeled as “ready to eat” or “fully-cooked”, but generally are reheated before serving. The flavor is going to be outstanding no matter how you slice your home-baked, home-carved ham! You just wait and see. If you are a spiral sliced ham fan, give this recipe a try on a ham that has not been spiral-sliced and see how amazing a ham can be. To me, they don’t taste as good and seem to be dryer after baking. I realize that I am probably going to step on a lot of toes with this next statement, but I don’t buy spiral sliced hams. Now, though, Smithfield ® hams are available here at local grocery stores and I have come to prefer them.Īnd one more thing. I have never been able to bring myself to pay Hormel ® prices, so I have always bought Cook’s ®. Generally there have been two brands of ham from which to choose at my local grocery stores–Cook’s ® or Hormel ®. I am not promoting one brand of ham over another, but I want to pass along that this is great ham. I used a Smithfield ® brand ham and it was excellent. I don’t know you’ll just have to wait for it. That’s a post for another time maybe in November or January or the end of October. However, in the pictures below, I used the shank portion because, theoretically, I have a nice bone left over to make ham and bean soup. The butt portion costs a little more than the shank because there is less bone and more meat. Some people feel that the shank meat is “sweeter”. The shank portion: The bone runs through the middle of the ham and there is less meat than the butt portion.Slightly more expensive per pound than the shank portion. The butt portion: Offers more meat and less bone.A whole ham: Works great if you are feeding a lot of people.Good grief.Ī word about bone-in, fully-cooked hams. Just think, no more laborious scoring and sticking cloves in each little criss-cross and mixing up whatever glaze I once used. Funny how two simple ingredients, plain ol’ yellow mustard and brown sugar can elevate a ham to gourmet standards. Tim changed all of that with a little advice about how his mom bakes ham and the best tasting ham topping I have ever had. Back in the olden days before my daughter brought Tim into the family, my hams were mediocre at best. ![]()
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