Reply to Thread

Ham help

sf wrote:

That liquid is chock full of concentrated nitrites/nitrates that were
sweated out of the ham and contains little smoke flavor if any, toss
it... the ham bone adds plenty enough flavor for soup.

Ham help

the broth is almost as worthy as the actual meat, Lee
"notbob" wrote in message
news:[email protected]...

Ham help

On 24 Apr 2011 23:00:12 GMT, notbob wrote:


Considering how much water you need for beans, it'll be watered down
even if it is salty and will probably be fine.


--
I love cooking with wine.
Sometimes I even put it in the food.

Ham help

On Apr 24, 5:26?pm, notbob wrote:

YAY!!

Ham help

On 2011-04-25, ImStillMags wrote:


Sucker is still bleeding water, but took it out at 155F and let set.
Not too dry and very tender. Overall, very nice! That jezebel sauce
is beginning to grow on me. Gets better with time and came out
perfect as a glaze. This whole approach is a keeper.

nb

Ham help

On Apr 24, 4:00?pm, notbob wrote:

You will have a nice, firm ham with the proper texture now. And
great stock for navy bean soup !!

Ham help

On 2011-04-23, ImStillMags wrote:


I used your suggestions, IM. Gotta about and hour to go and jes
topped it with jezebel sauce. You were right about the water. Holy
crap! Cooked covered in my Le Creuset DO and it gave up about 2/3 qt
or water. Then, uncovered at 275F for another hour before glazing.
Total water poured of is almost a full qt! I'll defat and save for
beans or soup if not too salty.

nb

Ham help

"ImStillMags" wrote in message
news:433204a2-be11-48a1-bf71-a90661d86a04@l14g2000pre.googlegroups.com...



I just bought a Cumberland Gap ham. They say they don't inject anything in
their premium hams.
http://www.cumberlandgapprovision.com/AboutUs.htm
For our premium products, there's no water forced in to make our
hams and steaks heavier and no chicken or fillers in our sausage.

I'll find out how good it is tomorrow.

More information on what makes a ham
For most other purposes, under US law, a "ham" is a cured hind leg of pork
that is at least 20.5% protein (not counting fat portions), and contains no
added water. However, "ham" can be legally applied to "turkey ham" if the
meat is taken from the turkey thigh. If the ham has less than 20.5% but is
at least 18.5% protein, it can be called "ham with natural juices". A ham
that is at least 17.0% protein and up to 10% added solution can be called
"ham-water added". Finally, "ham and water product" refers to a cured hind
leg of pork product that contains any amount of added water, although the
label must indicate the percent added ingredients.

Ham help

On 23 Apr 2011 18:27:04 GMT, notbob wrote:


I would ix-nay the cloves and put the glaze on the last 20 minutes.

Hope you have a great day.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

Ham help

"notbob" wrote in message
news:[email protected]...
I do the following, from the instructions on the uncooked "ready to cook"
Smithfield ham label. Place the ham cut side down in a roasting pan. Pour
bottom of pan with 1/2" of water. Cover roasting pan with foil tightly and
bake in oven. This creates a steam environment which keeps the ham from
drying out. The liquid that is created in the bottom of the pan from the 25%
water injected ham ends up being a nice, though salty ham stock. Uses the
smallest pan you can. I use one of those 2" high disposable foil pans.

Cheers,

Kent