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Baked Ham
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Posted by
olga_6b (
My Page) on
Mon, Dec 19, 11 at 20:50
Doy you have a good recipe for baked ham WITHOUT honey, maple syrup, sugar or any other sweet ingridients? I would like to prepare bone in ham for Christmas.
Thank you.
Olga
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Follow-Up Postings:
RE: Baked Ham
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Rub the surface of the ham with dry mustard....must be Coleman's.....anything else is bitter....mix the dry mustard with a bit of white wine and smear over the top.
For a good sized half ham plan on 1/4 cup mustard to 2 T dry white wine.
Linda C |
RE: Baked Ham
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Linda, thank you. What temperature you suggest to use for baking?
Olga |
RE: Baked Ham
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| You can also mix the mustard with some dark rum. I like to bake hams at 325 degrees. |
RE: Baked Ham
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| Or you could mix some orange juice, apple juice, or other juice with the mustard -- unless that's too sweet for the taste you're looking for. I think the juice adds nice flavor and a bit of sweetness without sugar. I've never made ham glaze with white wine, but that sounds really good too. I'm going to try that soon. |
RE: Baked Ham without sugar
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| Ooh, rum sounds good too. Haven't tried that yet either. |
RE: Baked Ham
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I also bake a ham at 325.
There are lots of good things you can pour over a ham while it bakes....most of which are at least somewhat sweet. if you think you need more liquid....coffee or beer are good without any sweetness.
Linda C |
RE: Baked Ham
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| Cook it as is and baste it with its own juices. Eat and enjoy the HAM, not the sugar. If you need all that sugar for your meal, eat a bowl of Maple Loops! I can occasionally stomach a little pineapple on ham but again, I'm more of a purist. A good smoky ham doesn't need to be covered up with goop. BLECH! Leave the goop for dessert and enjoy a savory main course. Leftovers will be great for sandwiches, and mixed into other meals too where the sugar glopped stuff won't. |
RE: Baked Ham
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| Cynic, I don't see where anyone suggested trying to cover the ham with sugary goop, nor did the OP request it so ranting seems to be unwarranted. |
RE: Baked Ham
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| Last week I cooked a couple of ham hocks then removed the skin, and put them in an oven dish with most of a bottle of perry, some mustard, a little maple syrup and some lemon juice. I turned them every five minutes for about half an hour until the sauce was a nice thick glaze. Not too sweet at all and very tasty. I don't have a sweet tooth so I can understand why people rebel a bit about over-sweetened savoury food. |
RE: Baked Ham
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| Personally I don't think they need anything at all. We don't like the sweetness they seem to think is necessary these days to make a good ham...my Mom never ever put anything on her ham and that's good enough for me, they have a great taste without added ANYTHING. Bake at 325 until internal temp reaches 140 for a fully cooked ham. |
RE: Baked Ham
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| Thank you for great suggestions, everybody. Special thanks to Linda. I strongly prefer to avoid any sweetness. Sweetness in ham does not agree with my taste at all, even a little of swetness is a deal breaker for me. I will try some mustard and S/P. I like to feel ham tase as is. Olga |
RE: Baked Ham
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| Like Ken, and Arkansas girl, I'm a purist. I cook a bone in ham a few times a year. I just place it in a roasting pan, cover and bake at 325°F until tender. No need to add any liquid either. If you love the flavour of ham,there is no need to add anything. Ann |
RE: Baked Ham
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| As far as the sweet glazes as concerned, I can take them or leave them. When I was growing up, my mother would serve her ham naked, but with a hot mustard sauce on the side. Just one of her many recipes I wish I now had. And, my favorite side with ham...a baked sweet potato with lots of butter and a little brown sugar. |
RE: Baked Ham
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| If you think there will be people at your dinner that think ham has to have sweet all over it, you could make a glaze to put on the side for those that want to put that on their ham. Just a thought. |
RE: Baked Ham
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| Thanks, there will be my extendend family only (10-12 people), but lucky to me nobody likes sweet ham :). I am quite safe here. We all are purists. Olga |
RE: Baked Ham
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Ann mentioned roasting pan. I don't think my roasting pan is big enough. I was planning to do it on a rack. Is roasting pan necessary to have a juicy result?
Thank you again.
Olga |
RE: Baked Ham
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| Olga, I'm confused by your question. When you say on a rack what are you speaking of? You will need to have some sort of roasting pan to collect the juice or otherwise you would have a fire in your oven. How big of a ham is this? |
RE: Baked Ham
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Sure, I just don't have roasting pan with cover, as Ann mentioned. I have big roasting pan with a rack. The one I use to roast Turkey and other big things, but it can only be covered by foil.
Olga |
RE: Baked Ham
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| Your good to go. Just put the ham in the roasting pan and cover with foil. You don't need to worry about using the rack with it. |
RE: Baked Ham
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| Thank you very much. Will do :) |
RE: Baked Ham
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Just want to report that I baked ham as recommended at 325 covered with foil at the beginning and w/o foil during the last 40 min to have a nice crust. It was very juicy and tasted great. I only used salt, pepper and some garlic.
THANK YOU very much.
Olga |
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