Any good recipes for cooking a large ham?

Cured bone-in him can be prepared in a variety of ways, but the traditional glazed ham is the most common preparation. As well these cured ham tend to be quite salty so here is the best way to prepare your ham before glazing in your hot oven.





Place your ham in a large pot with the bone pointing up. The bone part has two bones the tibia and the femur. When the smaller bone, the tibia, can be pulled out easily the ham is cooked and tender enough.





This simmering process can take up to 2 hours so make sure you top up your water and cooke gently till the ham is tender.





Once it is tender care fully remove ti from the pot and place in a roasting pan. A t this point you can trim off any excess fat you want but leave a thin layer.





Prepare a paste with brown sugar, pineapple juice, a touch of powdered clove and Dijon mustard.





Generously smear this paste over your ham and place in a hot oven till it is beautifully caramelized.





Apart from decorating the ham with a few pineapple rings attached to the ham with tooth picks there is nothing more to do.





the rest use your experience and imagination.





Cooking is 90% commonsense and imagination and 10% knowledge. Enjoy have fun and use your imagination.Any good recipes for cooking a large ham?
www.epicurious.com





lots of recipesAny good recipes for cooking a large ham?
Fired-Up Baked Ham


Recipe #183117


If you like spice, then try this ham, not only is is easy to make it's very good! If you are not a garlic-lover then omit the garlic powder. Cooking time is for a 6 pound ham or a little smaller, if you are using a larger ham then double the jelly mixture and adjust cooking time, or use two 6-pound hams.


1 (6 lb) bone-in ham, half (use a fully-cooked smoked ham)


1/2 cup red pepper jelly


1/2 cup pineapple preserves


1/3 cup brown sugar


1/4 teaspoon cloves


1/2 teaspoon garlic powder (optional)


Set oven to 425 degrees.


Grease a shallow baking dish.


Trim any excess fat on the ham, then score the outside in a diamond pattern.


Place the ham on prepared pan.


In a bowl combine the jelly with all remaining ingredients; whisk until well blended.


Brush about 1/3 of the mixture over the ham.


Bake at 425 degrees for 7 minutes.


Reduce the oven temperature to 325 (do not remove the ham from the oven) bake for an additional 45-50 minutes, basting the ham with jelly mixture about every 15-20 minutes.


Transfer the ham to a serving platter.


Let stand about 10-15 minutes before slicing.


Delicious!





OR





Grilled Ham Steak With Peppered Peach Glaze





1/4 cup peach preserves


1 tablespoon fresh ginger, peeled, minced


1 tablespoon lime juice


2 teaspoons coarse-grain Dijon mustard


1/2 teaspoon lime peel, grated


10 ounces boneless ham steak, about 1/2-inch thick


1/2 teaspoon fresh coarse ground black pepper





Prepare barbecue (medium-high heat).


Combine preserves, ginger lime juice, mustard and lime peel in heavy small saucepan. Stir over low heat until preserves melt.


Sprinkle both sides of ham with pepper; press lightly so that pepper adheres. Brush ham with some of peach glaze.


Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with more glaze, about 3 minutes per side. Cut ham in half. Transfer to plates. Brush with any remaining glaze and serve.





Enjoy!
COPYCAT HONEY BAKED HAM





1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)


2 c. sugar


1 c. honey or brown sugar, packed


1 (6 oz.) can frozen orange juice concentrate, thawed


1 tsp. whole cloves





Make crosswise slits, 1/2 inch apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator. Drain.


Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown sugar and orange juice all over pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done, unwrapping and basting occasionally with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin.