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Tuesday, November 14, 2006

Ham!!!!!! and other porky things

City ham, country ham, Jen has an intense addiction to the Ham thingee. I know it is a part of many holidays and many traditions, but like with everything else, people have their own variations on ham and pork products

This is for ham


At 10:37 PM, Blogger ProfWombat said...

Anybody know where you can get a serious contry ham without actually going there?

One of best uses of it I ever tasted was baked with crab and a light cream sauce in Charlottesville...

At 10:24 AM, Blogger Jenonymous said...


Google "Smithfield Ham"--they have a thriving online mailorder business.

At 8:05 PM, Anonymous erik said...

Ham slow cooked in dr pepper and peaches.

At 12:56 AM, Anonymous Anonymous said...

ok folks, what's the best way to cook a ham? i'm looking to do that this year. i'm trucking down to whole foods this weekend to get one, maybe two or three pounds (i'm only feeding two people).

any suggestions?


At 8:42 AM, Blogger julie beth said...

a can of crushed pineapple, watered down with a little sprite or orange juice, or even just a chopped and crushed large orange, and spiced up with cinnamon, cardamom, cloves, black pepper, crushed red pepper, and a dash of nutmeg. coat the ham thoroughly with the above, and bake on medium heat (300-350), basting every so often, until happily done (about 20 minutes per pound of ham).


At 10:37 AM, Anonymous Anonymous said...

Ham has become part of our holiday tradiition as well, b ut ut worries me. Our children go afer it like it was crack or something.

At 12:48 PM, Anonymous Anonymous said...

S. Wallace Edwards & Sons of Surry, VA ( has quite a few varieties of country hams, sausages, and bacon. You might want to compare their products & prices with Smithfields (

At 8:34 PM, Blogger Steve said...

Anonymous said..,

Well, Jen once told her kosher relatives that they had more ham in the fridge.


At 9:26 PM, Anonymous protected static said...

This is what we're having this year:

Ham with Champagne and Vanilla Glaze

1 (11-pound) 33%-less-sodium smoked, fully cooked bone-in ham
24 whole cloves
Cooking spray
1 1/2 cups Champagne or sparkling wine, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 cup apple jelly

Preheat oven to 350°.
Trim fat and rind from ham. Score outside of ham in a diamond pattern, and stud with cloves. Place ham, bone end up, in a roasting pan coated with cooking spray. Pour 1 cup Champagne over ham. Bake at 350° for 45 minutes.

Scrape seeds from vanilla bean into a small saucepan. Add vanilla bean and 1/2 cup Champagne to pan. Bring to a boil; cook 2 minutes. Stir in apple jelly; cook 3 minutes or until jelly dissolves, stirring constantly. Remove from heat. Discard vanilla bean. Pour half of Champagne mixture over ham. Bake 30 minutes; pour remaining Champagne mixture over ham. Bake an additional 30 minutes or until ham is thoroughly heated. Place ham on a platter; cover loosely with foil. Let stand 15 minutes.

Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a bowl, stopping before the fat layer reaches opening; discard fat. Serve sauce with ham.

At 1:18 AM, Anonymous Dustin Dewind said...

I am seriously thinking of becoming a vegetarian, except portk, because it is so good.

At 9:49 AM, Anonymous Chefjohnallen said...

I'm a pork nut. I love it. Last week we smoked a quarter of pork for eight hours. It was insanely tender and so good. I also know a great honey glaze with a kick bourbon whisky and lime juice. Please enjoy.

1 1/2 cups brown stock, or beef broth
1/2 cup soy sauce
1 cup bourbon whisky
1 cup brown sugar
6 each bruised (slightly crushed then peeled) garlic cloves
1/4 cup lime juice, fresh
2 Tbsp chili powder

Add all the ingredients together and simmer for 30-40 minutes on medium heat. Remove from the heat and lastly add the lime juice. Spread on the ham half way through the roasting time (follow roasting instructions for ham). Continue to baste for the remaining roasting time. Optional: When the ham is finished you can fold into the glaze drippings, a little whole butter to create a smooth sauce. It is my advice you strain the final sauce through a fine sieve.

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