I know spit about hams. Jes took a "Butt Ham Portion" outta the deep
freeze. Scary stuff like "23% of weight is added ingredients" on the
label. No doubt mostly water and salt. Hey, it was cheap!
I wanna do the Jezebel glaze thing. Got the remaining ingredients,
yesterday. Hadda buy apricot preserves as no pineapple to be found,
although I've seen crushed pineapple as an alt ingrediment. I got
plenty O' that. Suggestions?
Anywhoo, the ham label recommends "25 mins per lb at 325F". Sound
right? It's a seven pounder (not to be confused w/ CCH Pounder... did
she rock in Bagdad Cafe, or what!?). Do I put the glaze on from the
start or wait till last nnn minutes?? Got whole cloves, too.
nb ---ham dummy
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