Ham!!!!!!

[reeshy]

<p>How do you cook a really big fresh ham??????? 9 lbs....I have no idea....but my kid wanted a ham....so ham it will be....and what so you use for glaze....my nanny used to make raisin glaze....but I cooking illiterate!!!!!</p><p>&nbsp;</p><p>Please help an old man....or some would say....I still don't need Viagra!!!!!!!!&nbsp;</p>

[Team_Ramrod]

<p>You can put it in the oven at 350 C...(I went to my stove to see what that was in F but my stove is digital, so I'll help you in Canadian) for a couple of hours...depends on size.... and when your satisfied you can top it with the glaze/ sauce of your choice, put it back in for 20 min so it hardens to the ham.</p><p>or</p><p>You can get yourself a big ass pot and boil the prick on hi for an hour. That's the way my daddio does it.</p>

[reeshy]

But how do you make the glaze???

[FezPaul]

<strong>reeshy</strong> wrote:<br />But how do you make the glaze??? <p><strong><font face="courier new,courier" size="2">If you still don't need Viagra it should be easy.</font></strong></p>

[alwat]

Walk in to a honeybake ham store and say I want some glaze, just the glaze. Works everytime (<em>in my mind</em>).

[Team_Ramrod]

<p>Take some Vinegar and&nbsp;Brown sugar and corn starch</p><p>Mix it together to a sweet taste (trial and error) probably 1 cup vinegar to 2 or 3 cups brown sugar...</p><p>Boil that shit (vinegar and Brown sugar)</p><p>Take the corn starch (3 tblsp) and mix it into about 1/4 cup COLD water (has to be cold or cornstarch will clump). Mix like a battered woman late making supper when her husband is on his way home.</p><p>When the Vin/ Sugar is boiling you can slowly pour in the water/ corn starch mix, the concoction will thicken.</p><p>Take off heat and pour on ham when ready.</p><p>For an extra touch, slice up some pineapple for beautification.</p><p>&nbsp;</p><p>&nbsp;</p><p>If you don't have corn starch use flower...works as well just makes sauce darker.</p>

[Meth_head_chick]

Hayam?!

[fohat]

<p><img src="http://i98.photobucket.com/albums/l246/fohat/hamm-mia-11.jpg" border="0" alt="Mia" title="Mia" width="224" height="280" /></p><p>This is the best Ham I could think of.</p>

[spoon]

Yes, yes you are!11!!!111!!!11!!!!1!!!1

[Don Stugots]

<strong>reeshy</strong> wrote:<br />But how do you make the glaze???<p>&nbsp;i can glaze it in about 2.15 minutes.</p><p>&nbsp;</p><p>seriously, get a rotessioury (FEZPAUL, how close is the spelling?) and put it on the BBQ for 30 min. brushing a spicy mustard/cocktail sauce on it with some jamesion mixed into it.&nbsp; then call me when its ready cause i will be right over.&nbsp;</p>

[Fez4PrezN2008]

<p>Wow, a Canadian and a reeshy getting along??? What's this some kind of Christmas miricle or something? </p><p><font color="#ffffff">PS - just buy glaze at the store in&nbsp;a jar.</font> </p>

[reeshy]

<p>yes ...believe it or not...Me an Ramrod are buddies....but you fez4.....go fuck yourself.....</p><p>&nbsp;</p><p>&nbsp;</p><p>just teasing...come here, Fez....touch me!!!!!!!!!!!!!!&nbsp;</p>

[feralBoy]

<p>When you say &quot;Fresh ham&quot;, do you mean raw pork, or a smoked ham which is mostly cooked?.&nbsp; It's&nbsp;a pretty big difference.&nbsp; Anyway, usually, when the ham is almost done, you put on your glaze, and cook for another 25 minutes.&nbsp; You don't want to cook for more than that, because the sugar will burn.&nbsp; </p><p>Here is a recipe and a site that has tons of recipes, and tells you in better detail how to glaze a ham.</p><p><a href="http://www.epicurious.com/recipes/recipe_views/views/233395" target="_blank">http://www.epicurious.com/recipes/recipe_views/views/233395</a></p>

[FUNKMAN]

<p>put pineapple rings and <strong>maraschino</strong> <strong>cherries</strong>&nbsp; on top with a bunch of cloves</p><p>baked pineapple rings are so deeelish especially when they're browned and a little burned</p>

[Fez4PrezN2008]

<p><font color="#ffffff">bite me</font></p>

[FezPaul]

<strong>reeshy</strong> wrote:<br /><p>How do you cook a really big fresh ham??????? </p><p><strong><font face="courier new,courier" size="2">Ask Bobo!!!</font></strong> <img src="/messageboard/tiny_mce/plugins/emotions/images/lol.gif" border="0" width="20" height="20" /><img src="/messageboard/tiny_mce/plugins/emotions/images/tongue.gif" border="0" width="20" height="20" /><img src="/messageboard/tiny_mce/plugins/emotions/images/wink.gif" border="0" alt="Wink" title="Wink" width="20" height="20" /></p>

[Don Stugots]

<strong>Fez4PrezN2008</strong> wrote:<br /><p><font color="#ffffff">bite me</font></p><p>&nbsp;see, right a fuckin way you gettin fresh. </p>

[spot]

I mix a 12oz can of Coca Cola (regular..no other brand) with half a jar of orange marmalade, and slather it all over the ham. Bake uncovered at 375 for 20 minutes. After 20 minutes cover with foil and bake for another 45. Baste every 15.. Remove the foil and throw back in for 15 or 20, still basting. Total time about an hour an a half. <br />

[Doctor Z]

<hr color="cococo" align="left"></font><strong>reeshy</strong> wrote:<br><p>my kid wanted a ham....so ham it will be....</p><hr color="cococo" align="left"><p></p><p>
That right there is a good dad.

[Fez4PrezN2008]

Man I wish I had a ham sandwich right now... got any left overs reesh?

[Jughead]

Get ya a meat therm&nbsp; The coke idea is great but you can also coat with honey mustard put some whole cloves in it&nbsp; check your temp..are you sure you are cooking a fresh ham??? (Not cooked)..Sorry just checking to make sure... &nbsp;&nbsp; I cover mine for the first hr at 350 degrees&nbsp; then run at 300 untill the meat therm is at about 165..then take out it will still cook.... perfect temp is about 175 or so let it set for at leat 30 min before cutting

[PapaBear]

<strong>jughead46041</strong> wrote:<br />Get ya a meat therm&nbsp; <p>My dad picked up a great thermometer at Costco for 15 bucks. The spike part stays in the meat the whole cooking time, and has a line that runs out the door to the digital unit. You can set the temperature that you want to cook to, and an alarm goes off, when the meat is the right temp.</p>

[Jughead]

<strong>PapaBear</strong> wrote:<br /><strong>jughead46041</strong> wrote:<br />Get ya a meat therm <p>My dad picked up a great thermometer at Costco for 15 bucks. The spike part stays in the meat the whole cooking time, and has a line that runs out the door to the digital unit. You can set the temperature that you want to cook to, and an alarm goes off, when the meat is the right temp.</p><p>&nbsp;I would love to have one of those!!&nbsp; I see them on cooking shows!!!!!!!!!!!!!!!!</p>