HAM
- Thread starter moyn
- Start date
patbastrop
Well-known member
I think the Honey Baked Ham is the best that I have tried.
Karl Ehmer in NY is REALLY good, also Kurowycky,Lobel in NY.
You can't go wrong with any of these!
Sorry I couldn't meet with you guys in Queens. smileys/frown.gif
I'm back from 3 mos of hectic work and job travel, my entire staff got laid off, so I've been lurking more than contributing. smileys/frown.gif ugh!
You can't go wrong with any of these!
Sorry I couldn't meet with you guys in Queens. smileys/frown.gif
I'm back from 3 mos of hectic work and job travel, my entire staff got laid off, so I've been lurking more than contributing. smileys/frown.gif ugh!
amanda_pennsylvania
Well-known member
We always get a Honey Baked Ham for Christmas Eve. It's really good.
I just buy the ham bones from them: $4 a piece. I could once again make Mom's "ham bone & ...
beans", New Orleans "red beans & rice" and any other dish that needed a good meaty ham bone. I never buy a large boned ham for just Lar and I.
Thank goodness for "Honey Baked Ham" corporation. They even leave on a large chunk of meat. Call first and check to confirm they have some. Holidays are a good time because lots of folks are buying catered trays. Remember that you'll need space in your freezer for the bones; they're already frozen.
beans", New Orleans "red beans & rice" and any other dish that needed a good meaty ham bone. I never buy a large boned ham for just Lar and I.
Thank goodness for "Honey Baked Ham" corporation. They even leave on a large chunk of meat. Call first and check to confirm they have some. Holidays are a good time because lots of folks are buying catered trays. Remember that you'll need space in your freezer for the bones; they're already frozen.
patbastrop
Well-known member
what a great idea!!!! thanks Marilyn!!
Honey Baked Hams are best served at room temp.
http://www.honeybakedonline.com/HBOnline/Events/Serve.asp?Ref=12572378:302399958&MIDS=528:-1:0
http://www.honeybakedonline.com/HBOnline/Events/Serve.asp?Ref=12572378:302399958&MIDS=528:-1:0
Red Beans & Rice, adapted from The New Orleans Cookbook
By Rima and Richard Collin and augmented by the same recipe from The Frugal Gourmet. Read directions thru to the end. This is made in steps.
I've reduced the amount of beans and added a few extra ingredients. The Collin's used 2 pounds of beans for this recipe. I like beans, but not that much.
Night before:
Soak overnight 1 lb dried red beans covered in cold water
(the book specifies red (kidney) beans which I despise. Instead, I use either dried adzuki or little red beans, whatever they are. Please, I beg of you, if they are baby kidney beans, DO NOT TELL ME.)
Next Day: Saute
1/4 pound salt pork, diced
2 cups chopped onions
3 stalks of celery, diced
1/2 C chopped green pepper
1 Tablespoon finely minced fresh garlic
Add:
1 lb. baked ham, diced into 1" chunks (do NOT use country or smoked ham...flavor is too intensive.)
1 large ham bone with meat on
soaked beans
water
Dry spices:
1/2 tsp fresh ground pepper
1/8 tsp cayenne
1/8 tsp crushed red pepper flakes
2 bay leaves
1/2 tsp dried thyme
1/4 tsp dried basil
Liquid spices (at end):
1 Tbl honey
1 Tbl Worcestershire sauce
large shot of Tabasco
4 Tbl margarine (**long paragraph in the book about the authenticity of using margarine rather than butter. I've used both and both work. But I keep a box of margarine in the freezer for this dish alone.)
Test seasoning at the end. Their recipe adds "1 Tbl of salt" which I think is insane when ham, salt pork and ham bones are already involved. Judge for yourself, but add at the end.
1. Saute onions, celery, & pepper in salt pork for 3-5 minutes, or until wilted. Add garlic and dry spice seasonings and saute another 30 seconds.
2. Add drained soaked beans, ham cubes and ham bone to heavy 8 qt pot and then add enough cold water to cover (appr 2 qts)
3. Bring to boil, then lower heat and simmer over low heat for 2.5 to 3 hours. Stir every half hour to avoid sticking. A thick gravy will develop. If it's too thick, add another cup of water.
4. At the end, add honey, Worcestershire sauce, Tabasco and margarine (or butter). Taste for seasoning
Serve ladled over boiled white rice. But do not add the rice INTO the beans and gravy, as it will absorb all the moisture.
By Rima and Richard Collin and augmented by the same recipe from The Frugal Gourmet. Read directions thru to the end. This is made in steps.
I've reduced the amount of beans and added a few extra ingredients. The Collin's used 2 pounds of beans for this recipe. I like beans, but not that much.
Night before:
Soak overnight 1 lb dried red beans covered in cold water
(the book specifies red (kidney) beans which I despise. Instead, I use either dried adzuki or little red beans, whatever they are. Please, I beg of you, if they are baby kidney beans, DO NOT TELL ME.)
Next Day: Saute
1/4 pound salt pork, diced
2 cups chopped onions
3 stalks of celery, diced
1/2 C chopped green pepper
1 Tablespoon finely minced fresh garlic
Add:
1 lb. baked ham, diced into 1" chunks (do NOT use country or smoked ham...flavor is too intensive.)
1 large ham bone with meat on
soaked beans
water
Dry spices:
1/2 tsp fresh ground pepper
1/8 tsp cayenne
1/8 tsp crushed red pepper flakes
2 bay leaves
1/2 tsp dried thyme
1/4 tsp dried basil
Liquid spices (at end):
1 Tbl honey
1 Tbl Worcestershire sauce
large shot of Tabasco
4 Tbl margarine (**long paragraph in the book about the authenticity of using margarine rather than butter. I've used both and both work. But I keep a box of margarine in the freezer for this dish alone.)
Test seasoning at the end. Their recipe adds "1 Tbl of salt" which I think is insane when ham, salt pork and ham bones are already involved. Judge for yourself, but add at the end.
1. Saute onions, celery, & pepper in salt pork for 3-5 minutes, or until wilted. Add garlic and dry spice seasonings and saute another 30 seconds.
2. Add drained soaked beans, ham cubes and ham bone to heavy 8 qt pot and then add enough cold water to cover (appr 2 qts)
3. Bring to boil, then lower heat and simmer over low heat for 2.5 to 3 hours. Stir every half hour to avoid sticking. A thick gravy will develop. If it's too thick, add another cup of water.
4. At the end, add honey, Worcestershire sauce, Tabasco and margarine (or butter). Taste for seasoning
Serve ladled over boiled white rice. But do not add the rice INTO the beans and gravy, as it will absorb all the moisture.
dawn_mo
Well-known member
That would be me. When I was making soup to sell, some of the
favorites were just plain old split pea and navy bean. I would buy hams on sale and have the butcher slice them into three slices for me. Inexpensive, meaty and kept well in the freezer.
When the hams go on sale, but a couple and have them sliced like that. It's great for when you need a ham bone or so, and want a meatier soup or beans. Personally, for the holidays, I like the spiral sliced hams. It makes dinner so easy. I have bought them at Cosco and they were very good, but I have to agree with the consensus, Honey Baked Hams are probably the best.
There is a recipe, I think it is called Monty's Ham, that calls for using the a cheap ham, and the way you bake it makes it fantastic. I will look and find it, and post it here.
favorites were just plain old split pea and navy bean. I would buy hams on sale and have the butcher slice them into three slices for me. Inexpensive, meaty and kept well in the freezer.
When the hams go on sale, but a couple and have them sliced like that. It's great for when you need a ham bone or so, and want a meatier soup or beans. Personally, for the holidays, I like the spiral sliced hams. It makes dinner so easy. I have bought them at Cosco and they were very good, but I have to agree with the consensus, Honey Baked Hams are probably the best.
There is a recipe, I think it is called Monty's Ham, that calls for using the a cheap ham, and the way you bake it makes it fantastic. I will look and find it, and post it here.
dawn_mo
Well-known member
I just reread and saw that you want a spiral sliced. Here is REC: Monte's Ham
I am sorry I don't know who to credit this with, but I think it is Debbie in GA. Anyone else know? Sorry about that.
* Exported from MasterCook *
Monte's Ham
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Ham
Amount Measure Ingredient -- Preparation Method
1 15 lb. smoked ham -- on the bone
For Glaze:
1 1/2 cups orange marmalade
1 cup dijon mustard
1 1/2 cups firmly packed brown sugar
1 rounded tbsp. whole cloves
For ham, preheat oven to 300 degree F. Trim tough skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions over it with a sharp knife. Roast
for 2 hours. Remove ham from oven and increase heat to 350 degrees F.
For glaze, combine orange marmalade, mustard and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each hatch, then brush entire surface of ham generously with glaze and return to oven. Cook ham another 1-1/2 hours, brushing
with at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature.
- - - - - - - - - - - - - - - - - - -
NOTES : I made this recipe last year for the holidays. Everyone thought it was great. I have made more copies of this one dish than any other. If you are doing ham this holiday season give it a try. You will love it
I am sorry I don't know who to credit this with, but I think it is Debbie in GA. Anyone else know? Sorry about that.
* Exported from MasterCook *
Monte's Ham
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Ham
Amount Measure Ingredient -- Preparation Method
1 15 lb. smoked ham -- on the bone
For Glaze:
1 1/2 cups orange marmalade
1 cup dijon mustard
1 1/2 cups firmly packed brown sugar
1 rounded tbsp. whole cloves
For ham, preheat oven to 300 degree F. Trim tough skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions over it with a sharp knife. Roast
for 2 hours. Remove ham from oven and increase heat to 350 degrees F.
For glaze, combine orange marmalade, mustard and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each hatch, then brush entire surface of ham generously with glaze and return to oven. Cook ham another 1-1/2 hours, brushing
with at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature.
- - - - - - - - - - - - - - - - - - -
NOTES : I made this recipe last year for the holidays. Everyone thought it was great. I have made more copies of this one dish than any other. If you are doing ham this holiday season give it a try. You will love it
be sure to call first to see if they have them. Now the season should
be starting but for the last 3-4 weeks my store hasn't had them. I usually buy 2-3 to keep in the freezer. I have one of the vacuume sealer machines. Yum, I think I hear some bean soup calling out for creation this weekend!!!!!!!!!!!!
be starting but for the last 3-4 weeks my store hasn't had them. I usually buy 2-3 to keep in the freezer. I have one of the vacuume sealer machines. Yum, I think I hear some bean soup calling out for creation this weekend!!!!!!!!!!!!
music-city-missy
Well-known member
OH - Honeycut Sharp Honey Mustard!!! Can't remember if I first got it there or Heavenly Ham
It's VERY strong but good with ham. Heavenly Ham's 'secret sauce' was a mix of 1/2 of the mustard and 1/2 mayo. It's addictive.
It's VERY strong but good with ham. Heavenly Ham's 'secret sauce' was a mix of 1/2 of the mustard and 1/2 mayo. It's addictive.
music-city-missy
Well-known member
I saw a special on them and they are all cut at the factory before shipping