Cheryl Johnson. I used my Nesco 18 quart cooker to make a whole ham leg 21 lbs. I put the ham on the rack added enough water to cover the bottom and used a mustard glaze instead of the brown sugar one. It smelled heavenly while it was cooking and when done was so good!!! The ham wasn't dry or overcooked just wonderful!!! Thank you for the recipe! Used this for my Easter ham, and it was delicious!
I got rave reviews all around. After I packed on the brown sugar, I then drizzled a little bit of honey over it and it was fabulous, but I skipped the cloves.
Caroline C. I had such a hard time finding a 'raw' ham joint! Every store had ready-smoked hams Anyway I tracked one down in the end!
This is a very tasty very traditional very easy recipe and it looked beautiful. I used half water half orange juice and basted it a little every 15 minutes or so.
Thanks KK! I made a mixture of brown mustard and apricot preserves to coat the ham first. I then packed on the brown sugar. I'm not quite sure what kind of ham this really called for, so I just used what I normally buy. It wasn't a fresh ham, maybe smoked. At any rate, I needed to carve off all of the fat before beginning. I too used a mix of OJ and water and replenished as it cooked away.
The liquid made a very nice gravy and the whole meal was delicious. Joey Hudson. It was the best easiest ham recipe that i could find. It was so easy even I could do it! All Reviews for Baked Ham. Your daily values may be higher or lower depending on your calorie needs.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The boneless ham shoulder will be larger, weighing between 5 and 8 pounds. If you intend on using a glaze for your ham you should , then brush the glaze liberally across the surface of the ham every 10 minutes for the last 40 minutes of roasting.
Before putting the ham in the oven, we recommend scoring the skin of the ham in vertical and diagonal rows every 2 inches, creating a crosshatch pattern, to allow the glaze to soak into the meat while it finishes roasting.
The temperatures, times, and weights in this article can be found at fsis. By Micah A Leal. Place the ham on a rack in a shallow roasting pan. For a whole to pound ham, allow 18 to 20 minutes per pound; for a half—5 to 7 pounds—about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
Stud the fat at the intersections of the diamonds with whole cloves.
0コメント