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Ham
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rosiesdad
Posted 1/9/2019 07:10 (#7231447 - in reply to #7230192)
Subject: RE: Ham



Western-Central Lower Michigan
We buy several "bone in hams" a year, but cook them at 325 for a few hours (to bring them up to temp as they are pre cooked). Note: use an oven bag (like you bake a turkey in) to keep the ham jucy.

Fantastic way to cook hams with no fear of "drying out".

The butt portion is a better quality cut than the shank ham. IMHO.

My only issue is "cutting the meat off the bone", its not going to be the same looking ham as a boneless. Expect fat and gristle here and there.

The local grocery store has bone in Butt for .90 to $1.20 lb all year long. We cook and freeze meal size portions. I dont see why you couldnt freeze the uncooked ham either if you wanted to use it later.


Edited by rosiesdad 1/9/2019 07:13
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  • Ham - CASE3594 : 1/8/2019 17:04
    • RE: Ham - Birddy : 1/8/2019 17:32
      • RE: Ham - CASE3594 : 1/8/2019 17:54
    • RE: Ham - johnny skeptical : 1/8/2019 17:44
      • RE: Ham - CASE3594 : 1/8/2019 17:57
        • RE: Ham - johnny skeptical : 1/8/2019 18:23
          • RE: Ham - CASE3594 : 1/8/2019 18:37
            • RE: Ham - johnny skeptical : 1/8/2019 19:11
              • RE: Ham - CASE3594 : 1/8/2019 19:26
    • RE: Ham - dittfarms : 1/8/2019 18:06
    • RE: Ham - Jbatmick : 1/8/2019 19:48
    • RE: Ham - marlinpain : 1/8/2019 21:44
    • RE: Ham - ILLRick : 1/8/2019 22:29
      • RE: Ham - CASE3594 : 1/8/2019 23:38
    • RE: Ham - rosiesdad : 1/9/2019 07:10
      • RE: Ham - johnny skeptical : 1/9/2019 12:08
    • RE: Ham - IowaMark : 1/9/2019 07:55
      • RE: Ham - born_in_ad1 : 1/9/2019 10:28
    • RE: Ham - Rawleigh : 1/9/2019 14:39
    • RE: Ham - badgerfan5097 : 1/10/2019 18:53

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