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There are many expensive hams sold in the mall or mail ordered
even but with a little effort you can have one that may be superior to anything
you have ever tasted.
Critical to maximum enjoyment is picking the right ham but
really any ham will do, however a butt ham would be the first choice. Most hams
in the supermarkets come packed in brine or at least were salt brine cured. Most
of what
you are paying for is the weight of the water. Now you know why you can find a
large ham for 89 cents a pound. Ingredients - see
the separated GREAT HAM GLAZE
ingredients 10 to 16 lbs or more of nice ham-
preferably a butt ham but a shoulder picnic will do. 1 can
of Pineapple rings -Save the juice! 12 cocktail cherries 20
to 30 whole clove depending on size of ham Remove any skin
that may still be on the ham. You can save this for fried pork rinds if you
wish. Place the ham in a large roasting pan or a sterilized and well
rinsed (not just washed) sink. Flood with water and let soak for 1 hour, drain
the water and repeat. Drain the ham again , then take a sharp pointed knife and
poke holes about 2 inches deep into the fleshy parts of the ham. Insert one
whole clove in each slit just deep enough to be able to barely see the top of
the clove. Count as you go because when it is all done you will need to take a
fork and pop them out, again counting until you are sure that have every one
out. Place the pineapple slices on the surface of the Ham holding
them in with tooth picks. You can arrange them for looks. Place a cherry in the
center of each pineapple ring again with a tooth pick. Place this in a roasting
pan sufficiently large enough to be able to get to the juices for basting. Place
in the oven at 400 degrees on the second rack. After about 30 minute begin
Glazing with the Great Ham Glaze and
the continue doing so or basting until the ham is done. Done is
determined by appearance, a nice even brown as hams that are processed are
generally ready to eat but it is more desirable to enhance it by following
this recipe. Remove from the oven and remove the cloves. Serve
hot and carving at the table is the preferred way. See the rest
of the seasonal recipes for other dishes to
go with this recipe.
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