HAM
- Thread starter moyn
- Start date
There's a special offer in USA Today (Tuesday Nov 18) for a fully cooked
1/2 ham weighing 6-7 lbs. Offer is $39.95 + $12.99 shipping which is $25 off.
Code is 2891 and you can order by using the link harringtonham.com/offers or telephone 800-701-6812.
http://www.harringtonham.com/shop/mailing.cfm?id=5
1/2 ham weighing 6-7 lbs. Offer is $39.95 + $12.99 shipping which is $25 off.
Code is 2891 and you can order by using the link harringtonham.com/offers or telephone 800-701-6812.
http://www.harringtonham.com/shop/mailing.cfm?id=5
richard-in-cincy
Well-known member
When I want a good ham, I go to a local meat shop...
The one I go to selects, trims, prepares, and smokes their own hams. I've never had anything but perfection. And I know I'm getting a ham that has been smoked with real smoke. No injections, no chemicals, no artificial flavorings, etc.
There has to be some NYC butchers still smoking their own hams.
The one I go to selects, trims, prepares, and smokes their own hams. I've never had anything but perfection. And I know I'm getting a ham that has been smoked with real smoke. No injections, no chemicals, no artificial flavorings, etc.
There has to be some NYC butchers still smoking their own hams.
My favorite ham recipe. Originally posted by
Joe in Chicago, Nov 2000, from Saveur Cooks Authentic American
Here's more of the story....
The Ham Gambit
" ‘When I first moved to New York City,’ advertising copywriter Monte Matthews told us, ‘a friend gave me two pieces of advice: First, if you wear an expensive watch, you can wear anything else you want; second, when you have a lot of people over, buy a cheap ham. I already had the watch, but the cheap-ham tip threw me, and my friend did not elaborate. Not long afterward, at one of my first big-city parties, what should I see center-stage on the buffet table but a giant ham, bone intact, brown as could be. And what a ham! The mingled flavors of brown sugar and orange permeated every bite, and there was a faint hint of spice in the aftertaste. Guests hovered over it, and as the evening wore on, it became unrecognizable – thoroughly picked over. My hostess, flush with the triumph of having entertained so well, was effervescent, and I, feeling particularly close to her that night, offered to stay behind and help clean up. As she washed and I dried, I begged, ‘Please talk to me about your ham’ Almost conspiratorially,she instructed me to buy the cheapest ham I could find, glaze the hell out of it, and cook it for a long time. ‘You can feed 30 people for $6.99!’ she exclaimed. I admit that I’ve never been able to find a bargain quite like that, - but 20 years later, I still swear by cheap ham and a great glaze. I trot one out several times a year, and it’s always the hit of the party.’ ”
Monte Matthews reports that he’s never paid more than 99 cents a pound for a ham to use for this unfailingly popular party dish. "People are constantly asking me about my ham," says author Monte Matthews, and they are always astonished when I tell them what it is. Ann Matthews, his sister, held out for years, content with buying honey-baked hams (in Atlanta) and driving them home (to Waterloo, Ontario). Now, however, she makes her own, Monte's way."
Serves 20 - 30
For ham:
One 15-pound 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 tablespoon whole cloves
1. For ham, preheat oven to 300 degrees F. Trim tough outer skin and excess fat from ham. Place ham in a large roasting pan and score, making crosshatch incisions all over it with a sharp knife. Roast for 2 hours. Remove ham from oven and increase heat to 350 degrees F.
2. For glaze, combine the marmalade, mustard, and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection
of each crosshatch, then brush entire surface of ham generously with glaze and return to oven.
3. Cook ham another 1 1/2 hours, brushing with glaze 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.
Joe in Chicago, Nov 2000, from Saveur Cooks Authentic American
Here's more of the story....
The Ham Gambit
" ‘When I first moved to New York City,’ advertising copywriter Monte Matthews told us, ‘a friend gave me two pieces of advice: First, if you wear an expensive watch, you can wear anything else you want; second, when you have a lot of people over, buy a cheap ham. I already had the watch, but the cheap-ham tip threw me, and my friend did not elaborate. Not long afterward, at one of my first big-city parties, what should I see center-stage on the buffet table but a giant ham, bone intact, brown as could be. And what a ham! The mingled flavors of brown sugar and orange permeated every bite, and there was a faint hint of spice in the aftertaste. Guests hovered over it, and as the evening wore on, it became unrecognizable – thoroughly picked over. My hostess, flush with the triumph of having entertained so well, was effervescent, and I, feeling particularly close to her that night, offered to stay behind and help clean up. As she washed and I dried, I begged, ‘Please talk to me about your ham’ Almost conspiratorially,she instructed me to buy the cheapest ham I could find, glaze the hell out of it, and cook it for a long time. ‘You can feed 30 people for $6.99!’ she exclaimed. I admit that I’ve never been able to find a bargain quite like that, - but 20 years later, I still swear by cheap ham and a great glaze. I trot one out several times a year, and it’s always the hit of the party.’ ”
Monte Matthews reports that he’s never paid more than 99 cents a pound for a ham to use for this unfailingly popular party dish. "People are constantly asking me about my ham," says author Monte Matthews, and they are always astonished when I tell them what it is. Ann Matthews, his sister, held out for years, content with buying honey-baked hams (in Atlanta) and driving them home (to Waterloo, Ontario). Now, however, she makes her own, Monte's way."
Serves 20 - 30
For ham:
One 15-pound 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 tablespoon whole cloves
1. For ham, preheat oven to 300 degrees F. Trim tough outer skin and excess fat from ham. Place ham in a large roasting pan and score, making crosshatch incisions all over it with a sharp knife. Roast for 2 hours. Remove ham from oven and increase heat to 350 degrees F.
2. For glaze, combine the marmalade, mustard, and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection
of each crosshatch, then brush entire surface of ham generously with glaze and return to oven.
3. Cook ham another 1 1/2 hours, brushing with glaze 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.
Can't beat the spiral ham at Ottomanelli's in NYC
http://www.nycotto.com/butchershop/index.php?cPath=23&osCsid=2969ae70edfb54ad77de41c206ac3d95
http://www.nycotto.com/butchershop/index.php?cPath=23&osCsid=2969ae70edfb54ad77de41c206ac3d95
cynupstateny
Well-known member
The Amish do it up here. They even let you pick the pig!
amanda_pennsylvania
Well-known member
At some stores you have to reserve your ham, so be sure to call ahead first.
In Chicago we had to do that, but not in Virginia or Pennsylvania. Avoid being disappointed!
I agree about serving them at room temperature. If you must heat it up, watch the temp carefully.
In Chicago we had to do that, but not in Virginia or Pennsylvania. Avoid being disappointed!
I agree about serving them at room temperature. If you must heat it up, watch the temp carefully.
michael-in-phoenix
Well-known member
aajay, I love Cook's as well. The supermarkets here put it on sale regularly...
...so I take advantage of it.
I usually have at least one in the freezer.
Michael
...so I take advantage of it.
I usually have at least one in the freezer.
Michael
music-city-missy
Well-known member
I'm going to a hog killing & then helping the farmer cure the ham, bacon...
and make sausage and such. I can't wait!!!!!!!!!!!!
and make sausage and such. I can't wait!!!!!!!!!!!!
richard-in-cincy
Well-known member
LOL, sorry, I don't do hog killings. Couldn't take it. I had a little
bit too much exposure to Mr. Porky in my freezer since he came from my dad's farm and I saw him in his "live" state. We just loaded up the truck, moved him to the great piggy beyond (the Meat "Fabrication" Center in Kentucky), and collected the neatly wrapped white packages when the deed was done.
bit too much exposure to Mr. Porky in my freezer since he came from my dad's farm and I saw him in his "live" state. We just loaded up the truck, moved him to the great piggy beyond (the Meat "Fabrication" Center in Kentucky), and collected the neatly wrapped white packages when the deed was done.