Weekend Fun/Six
- Thread starter heather_in_sf
- Start date
dawn_mo
Well-known member
Here is another one that has rave reviews on Zaar. REC: Awesome Baked Ham
I just follow the baking instructions on the wrapper when I bake a ham. I am not sure how long you need too cook it. I think I am going to make a ham today too...lol.
Awesome Baked Ham Recipe #46922
I love this recipe because it is so easy, and calls for hardly any ingredients and always have these in my pantry. This recipe came from a good friend's mother, who was always asked to bake the ham for get-togethers and family dinners. Now I get those requests. People who ordinarily aren't too fond of ham, rave over this one. After I carve, I spoon a little of the glaze over the meat in the platter-yummmm!
by Boopster
4½ hours | 20 min prep
SERVES 20 -25
* 15 lbs whole bone-in ham (I prefer Cooks SuperTrim brand)
* 1 lb brown sugar
* 1/2 cup yellow mustard
* aluminum foil
1. In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".
2. Take all wrappers off of ham and trim away excess fat.
3. Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
4. Place ham on foil and spread brown sugar/mustard paste on top.
5. Fold and seal foil.
6. Do not open again until ham is done.
7. Bake at 350° for 4 hours.
8. Let set for about 1 hr then carve.
9. One of the best tasting hams you will ever have!
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
http://www.recipezaar.com/recipe/Awesome-Baked-Ham-46922
I just follow the baking instructions on the wrapper when I bake a ham. I am not sure how long you need too cook it. I think I am going to make a ham today too...lol.
Awesome Baked Ham Recipe #46922
I love this recipe because it is so easy, and calls for hardly any ingredients and always have these in my pantry. This recipe came from a good friend's mother, who was always asked to bake the ham for get-togethers and family dinners. Now I get those requests. People who ordinarily aren't too fond of ham, rave over this one. After I carve, I spoon a little of the glaze over the meat in the platter-yummmm!
by Boopster
4½ hours | 20 min prep
SERVES 20 -25
* 15 lbs whole bone-in ham (I prefer Cooks SuperTrim brand)
* 1 lb brown sugar
* 1/2 cup yellow mustard
* aluminum foil
1. In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".
2. Take all wrappers off of ham and trim away excess fat.
3. Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
4. Place ham on foil and spread brown sugar/mustard paste on top.
5. Fold and seal foil.
6. Do not open again until ham is done.
7. Bake at 350° for 4 hours.
8. Let set for about 1 hr then carve.
9. One of the best tasting hams you will ever have!
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
http://www.recipezaar.com/recipe/Awesome-Baked-Ham-46922
I added a 7th - cleaned out my "take home" miniatures... I mean, how many packets of ketchup
does one need? And packets of horsey sauce, Chinese mustards, 19 jam and jelly cups, soy sauces, Wendy's sour cream tubs, and 6 packets of tartar sauce from various fish frys. Yikes! That was a sticky job ;o)
does one need? And packets of horsey sauce, Chinese mustards, 19 jam and jelly cups, soy sauces, Wendy's sour cream tubs, and 6 packets of tartar sauce from various fish frys. Yikes! That was a sticky job ;o)
Thanks, I used brown spicy mustard, that's all I had. And I wrapped it kind of
tightly, "forget it said fold and seal" until it was in the oven. Since it's a half ham, I'm cooking it at 325 for 3 hours.
Thanks!!! Smells great. It did come with a packet of "sauce" to rub on the ham, but no directions that I saw, and I've learned to stay away from those things anyway.
Should go well with chivey mashed potatoes, steamed asparagus, sweet potatoes, croissants, and strawberries with ice cream. Easter, part deaux.
tightly, "forget it said fold and seal" until it was in the oven. Since it's a half ham, I'm cooking it at 325 for 3 hours.
Thanks!!! Smells great. It did come with a packet of "sauce" to rub on the ham, but no directions that I saw, and I've learned to stay away from those things anyway.
Should go well with chivey mashed potatoes, steamed asparagus, sweet potatoes, croissants, and strawberries with ice cream. Easter, part deaux.
dawn_mo
Well-known member
I just bought four hams (three are in the freezer) after all this ham talk.
I went to Aldi's because I like their spiral cut ham, and there was a sign on the door that said $5 of the marked price of spiral cut hams and $3 off the marked price of half hams! Woo hoo! The two half hams were about $5 each and the spiral cut were about $8 each. I am going to make the Awesome Baked Ham for dinner tonight. I will use your time of 325 for three hours.
I went to Aldi's because I like their spiral cut ham, and there was a sign on the door that said $5 of the marked price of spiral cut hams and $3 off the marked price of half hams! Woo hoo! The two half hams were about $5 each and the spiral cut were about $8 each. I am going to make the Awesome Baked Ham for dinner tonight. I will use your time of 325 for three hours.
Well, I started it out at 350, then found instructions inside of the wrapper that said to
roast it at 250, so it was more like 250 for an hour and a half, after the first half-hour at 350 when the heat from the oven broke my favorite (Pyrex??) glass dish and got gooooo all over the bottom of the oven! I used the recipe that you gave me in the second post - very good! Ham was not so tender as I'd hoped - maybe when I reheat it will cook it even lower, for longer.
You fit 3 hams in your freezer?! Wow, good for you! Thanks again.
roast it at 250, so it was more like 250 for an hour and a half, after the first half-hour at 350 when the heat from the oven broke my favorite (Pyrex??) glass dish and got gooooo all over the bottom of the oven! I used the recipe that you gave me in the second post - very good! Ham was not so tender as I'd hoped - maybe when I reheat it will cook it even lower, for longer.
You fit 3 hams in your freezer?! Wow, good for you! Thanks again.
Weekend Fun in San Francisco
This may be late to post for our weekend stuff, but this has been a spectacular weekend for me!
Met Heather at the Farmer's Market in the Ferry Building at 9 am on Saturday morning.
As we were driving down Market Street in a cab, toward the Ferry Building, I saw a red-haired dervish running to catch the bus in front of us, and I knew it was Heather, although I've never met her before. Our cab tried to catch up with her, but she got on the bus, so we waited at the entrance to the Ferry Building, and linked up with her shortly after.
The sights, smells, and the sounds of this Farmer's Market are absolutely INCREDIBLE!!!.
Flowers, fruits, vegetables, herbs, cheese, meats, poultry, seafood, sausages, and so much more, all produced by LOCAL farms/processing plants, with the emphasis on connecting the consumer to the producer of our food, which is missing when we buy our food at the local mega-supermarket. And there were so many prepared food venders, offering the most gorgeous, delicious looking foods. It was very hard to resist.
Heather is very knowledgeable about the Farmer's Market, and guided us from booth to booth, explaining the items on display, and the uses for the unusual fruits, vegetables, herbs, or other products that we saw. I suggested to Heather that she might be able to give guided tours of the Farmer's Market to tour groups, and get paid for it. I really think that our visit to the Farmer's Market would have been very meaningless, without her explanation of what we saw.
Our lunch at the Ferry Building was wonderful, clam chowder and Dungeness crab sandwiches, with lovely wine and Anchor Steam beer for DH.
The shopping in the Ferry Building was amazing, but I had to resist, because it would be hard to bring a lot of stuff home on the plane.
My DH, Jim, said that the visit to the Farmer's Market with Heather was the highlight of our trip, because Heather was with us, and because we visited with local customers and vendors, and we felt like we were a part of the local community.
To bore you with restaurant chatter, on Sunday afternoon, we had lunch at Max's Opera Cafe, had the most delicious Russian Cabbage Soup I've ever tasted, (tomato base, brisket, veggies, raisins), it was a cross between a stuffed cabbage soup and a sauerbraten soup. They have deli sandwiches to challenge the Carnegie Deli or the Stage in New York.
We attended a wonderful concert on Sunday afternoon, Peter Schickele's PDQ Bach "Jeckle and Hyde Tour", which is a very funny satire of classical music.
Dinner was at Capps Corner, which Heather visited last Friday, but we were very disappointed. Instead of ordering a special of the day, which was a grilled sea bass, we ordered the Lasagne and Italian Sausage with Peppers and Onion. The Lasagne tasted exactly like Souffer's Frozen Lasagna. The Minestrone and Salad before dinner were mediocre. We have a small restaurant at home that will outshine Capps Corner, at half the price. Oh well, this is not surprising.
Monday morning, we fly back home to Alabama, and we are already planning another visit to this beautiful "City by the Sea"
Our visit was made very special because of our time with Heather. We met at 9 am, and finally said a tearful "goodbye" to each other at 4 pm. If anyone else is planning to vist San Francisco, book a tour with "Hugs From HAL"
Much love to Heather,
Marianne
This may be late to post for our weekend stuff, but this has been a spectacular weekend for me!
Met Heather at the Farmer's Market in the Ferry Building at 9 am on Saturday morning.
As we were driving down Market Street in a cab, toward the Ferry Building, I saw a red-haired dervish running to catch the bus in front of us, and I knew it was Heather, although I've never met her before. Our cab tried to catch up with her, but she got on the bus, so we waited at the entrance to the Ferry Building, and linked up with her shortly after.
The sights, smells, and the sounds of this Farmer's Market are absolutely INCREDIBLE!!!.
Flowers, fruits, vegetables, herbs, cheese, meats, poultry, seafood, sausages, and so much more, all produced by LOCAL farms/processing plants, with the emphasis on connecting the consumer to the producer of our food, which is missing when we buy our food at the local mega-supermarket. And there were so many prepared food venders, offering the most gorgeous, delicious looking foods. It was very hard to resist.
Heather is very knowledgeable about the Farmer's Market, and guided us from booth to booth, explaining the items on display, and the uses for the unusual fruits, vegetables, herbs, or other products that we saw. I suggested to Heather that she might be able to give guided tours of the Farmer's Market to tour groups, and get paid for it. I really think that our visit to the Farmer's Market would have been very meaningless, without her explanation of what we saw.
Our lunch at the Ferry Building was wonderful, clam chowder and Dungeness crab sandwiches, with lovely wine and Anchor Steam beer for DH.
The shopping in the Ferry Building was amazing, but I had to resist, because it would be hard to bring a lot of stuff home on the plane.
My DH, Jim, said that the visit to the Farmer's Market with Heather was the highlight of our trip, because Heather was with us, and because we visited with local customers and vendors, and we felt like we were a part of the local community.
To bore you with restaurant chatter, on Sunday afternoon, we had lunch at Max's Opera Cafe, had the most delicious Russian Cabbage Soup I've ever tasted, (tomato base, brisket, veggies, raisins), it was a cross between a stuffed cabbage soup and a sauerbraten soup. They have deli sandwiches to challenge the Carnegie Deli or the Stage in New York.
We attended a wonderful concert on Sunday afternoon, Peter Schickele's PDQ Bach "Jeckle and Hyde Tour", which is a very funny satire of classical music.
Dinner was at Capps Corner, which Heather visited last Friday, but we were very disappointed. Instead of ordering a special of the day, which was a grilled sea bass, we ordered the Lasagne and Italian Sausage with Peppers and Onion. The Lasagne tasted exactly like Souffer's Frozen Lasagna. The Minestrone and Salad before dinner were mediocre. We have a small restaurant at home that will outshine Capps Corner, at half the price. Oh well, this is not surprising.
Monday morning, we fly back home to Alabama, and we are already planning another visit to this beautiful "City by the Sea"
Our visit was made very special because of our time with Heather. We met at 9 am, and finally said a tearful "goodbye" to each other at 4 pm. If anyone else is planning to vist San Francisco, book a tour with "Hugs From HAL"
Much love to Heather,
Marianne
patbastrop
Well-known member
Here's my six!
Bastrop's "Yesterfest" was Saturday -- the town's historical celebration. Lots of fun -- folks in costume from different eras -- contests, dancing, etc. Our group did the Stroll down the street -- by the time it was over we stretched halfway down the block.
After our "Rockabilly" performance, I went looking for an advertised "yard sale" that was located in the area where my great x4 grandfather settled in the early 1800s with his family. They actually circled their wagons near the Colorado river for protection against Indian attacks. It was a beautiful drive, but an awful sale.
Spent the afternoon at a Green Building Expo, interviewing wall systems businesses.
Dinner at an Austin BBQ joint -- not one of the top eateries, but not bad. Good local Shiner Bock beer!
Picked up a half gallon of Bluebell Homemade Vanilla for dessert at home. Love the ad -- "I get cranky without my Bluebell!"
Sat down tonight with the Sonoma Diet book to plan next week's attack on the fabulous flab.
Hope you had a HAPPY BIRTHDAY, Meryl!! Many happy returns of the day. (and tons of chocolate)
Bastrop's "Yesterfest" was Saturday -- the town's historical celebration. Lots of fun -- folks in costume from different eras -- contests, dancing, etc. Our group did the Stroll down the street -- by the time it was over we stretched halfway down the block.
After our "Rockabilly" performance, I went looking for an advertised "yard sale" that was located in the area where my great x4 grandfather settled in the early 1800s with his family. They actually circled their wagons near the Colorado river for protection against Indian attacks. It was a beautiful drive, but an awful sale.
Spent the afternoon at a Green Building Expo, interviewing wall systems businesses.
Dinner at an Austin BBQ joint -- not one of the top eateries, but not bad. Good local Shiner Bock beer!
Picked up a half gallon of Bluebell Homemade Vanilla for dessert at home. Love the ad -- "I get cranky without my Bluebell!"
Sat down tonight with the Sonoma Diet book to plan next week's attack on the fabulous flab.
Hope you had a HAPPY BIRTHDAY, Meryl!! Many happy returns of the day. (and tons of chocolate)
dawn_mo
Well-known member
Belated weekend six
Tomorrow my business plan goes before the board for approval. I am very nervous about this. There has been so much red tape involved since I first started this. If it doesn't go, I am back to square one. Keep your fingers crossed for me.
Went to the Farmer's Market yesterday and I am getting a feel for the customer base. It actually has a bit of traffic for being small. All I have to sell right now is my cookbook, so it is very frustrating.
I have met quite a few very nice vendors which really makes me happy. They keep asking when I am going to feed them.
I made the salad that Traca posted, Pat's Asian Salad for dinner tonight, and really liked it. Easy and tasty.
My stepdaughter is 8 months pregnant and cranky. She is a gestational surrogate which means we get to go through all the pregnancy related issues with no grand baby. I really should say "she" as we are just the by standers. Oh, and her mom will be coming to stay from the 11th to the 28th. And since she won't be in the same room (town) as us, it should make for a fun two plus weeks.
Even though I have only been at the Farmer's Market for two weeks with no food to sell, I really like it. I just love the interaction with the customers and I love the freedom of being my own boss. You have no one to blame except yourself if things aren't going well. I love accountability. I have so missed working and I am so glad to be back.
Tomorrow my business plan goes before the board for approval. I am very nervous about this. There has been so much red tape involved since I first started this. If it doesn't go, I am back to square one. Keep your fingers crossed for me.
Went to the Farmer's Market yesterday and I am getting a feel for the customer base. It actually has a bit of traffic for being small. All I have to sell right now is my cookbook, so it is very frustrating.
I have met quite a few very nice vendors which really makes me happy. They keep asking when I am going to feed them.
I made the salad that Traca posted, Pat's Asian Salad for dinner tonight, and really liked it. Easy and tasty.
My stepdaughter is 8 months pregnant and cranky. She is a gestational surrogate which means we get to go through all the pregnancy related issues with no grand baby. I really should say "she" as we are just the by standers. Oh, and her mom will be coming to stay from the 11th to the 28th. And since she won't be in the same room (town) as us, it should make for a fun two plus weeks.
Even though I have only been at the Farmer's Market for two weeks with no food to sell, I really like it. I just love the interaction with the customers and I love the freedom of being my own boss. You have no one to blame except yourself if things aren't going well. I love accountability. I have so missed working and I am so glad to be back.
Really neat to learn and appreciate your grandfather X4 roots.
I had to laugh about the fabulous Flab.... Saw Today show this am, where a goldman sachs employee in emails nicknamed himself Fabulous Fab. I was teasing dh, that he better not send out emails with his own self imposed nickname!
I had to laugh about the fabulous Flab.... Saw Today show this am, where a goldman sachs employee in emails nicknamed himself Fabulous Fab. I was teasing dh, that he better not send out emails with his own self imposed nickname!
amanda_pennsylvania
Well-known member
Sounds like you all had a grand time!
Rec: Slow-Baked "City" Ham from Fine Cooking. I just recently learned that Pyrex and Corning dishes
aren't supposed to be used in toaster ovens as well as broilers because toaster ovens are also considered direct heat. It's a shame they changed the products so much. Fortunately, I still have some of the original with the Blue cornflowers on it. The sales person at a CorningWare store said it's broiler and toaster oven safe. The french white definitely isn't.
I'm editing this to say I realize this is a different issue from your pyrex dish. It shouldn't have broken under those circumstances.
* Exported for MasterCook 4 by Living Cookbook *
Slow-Baked "City" Ham
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Ham Main Dish
Amount Measure Ingredient -- Preparation Method
1 17- to 19-lb fully cooked, bone-in, smoked ham
1. Heat the oven to 275°F.
2. Put the ham in a roasting pan or a big cast-iron skillet. Cover it
loosely with foil and heat it for 7 1/2 to 8 hours. Let the ham rest for at
least 20 minutes. Before carving, remove the fat and rind from the surface
of the ham, if you like. Serve with biscuits and mustard or your favorite
chutney.
Comments: If you opt for a half-ham, buy the shank end-the meat contains
less fat and gristle; for all size hams, figure about 25 minutes per pound.
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aren't supposed to be used in toaster ovens as well as broilers because toaster ovens are also considered direct heat. It's a shame they changed the products so much. Fortunately, I still have some of the original with the Blue cornflowers on it. The sales person at a CorningWare store said it's broiler and toaster oven safe. The french white definitely isn't.
I'm editing this to say I realize this is a different issue from your pyrex dish. It shouldn't have broken under those circumstances.
* Exported for MasterCook 4 by Living Cookbook *
Slow-Baked "City" Ham
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Ham Main Dish
Amount Measure Ingredient -- Preparation Method
1 17- to 19-lb fully cooked, bone-in, smoked ham
1. Heat the oven to 275°F.
2. Put the ham in a roasting pan or a big cast-iron skillet. Cover it
loosely with foil and heat it for 7 1/2 to 8 hours. Let the ham rest for at
least 20 minutes. Before carving, remove the fat and rind from the surface
of the ham, if you like. Serve with biscuits and mustard or your favorite
chutney.
Comments: If you opt for a half-ham, buy the shank end-the meat contains
less fat and gristle; for all size hams, figure about 25 minutes per pound.
- - - - - - - - - - - - - - - - - -