| Author | |
mathmama
Forum All-Star
Joined: Jan 07 2006
Location: Pennsylvania
Online Status: Offline
Posts: 771
|
| Posted: Dec 22 2010 at 8:24am | IP Logged
|
 |
|
Good morning ladies :) I have a 13lb fresh ham that I plan to make for Christmas. First order of business is getting a pan big enough  After that, I have no idea what I should do. I had thought about putting it in my crock pot, but I am pretty sure it wouldn't fit.
How should I season it? I think I would like savory, although I am open to sweet-ish as well. I am not a fan of super sweet, though. We have lots of limitations because of food allergies. I generally use things like apple, onion, garlic, carrots, and herbs like dill, basil, parsley but avoid things like tomatoes, white potatoes, all spices, and the major allergens (egg, dairy, etc). I wouldn't use something like garlic powder, but rather would have to use real garlic. If it makes a difference I plan on making asparagus and sweet potatoes and having some dessert.
At what temp and for how long should I bake it?
Thanks for any help. I have looked around the web, but haven't seen anything that has really caught my eye and would rather have a first hand account anyway. Thanks and have a blessed Christmas 
Beth
__________________
Beth, wife to Tom and mommy to 4 beautiful girls:
Therese 11/04
Anna Mary 6/07
Veronica 10/09
Theodora 11/12
|
| Back to Top |
|
| |
stefoodie
Forum Moderator
Joined: Feb 17 2005
Location: Ohio
Online Status: Offline
Posts: 8457
|
| Posted: Dec 22 2010 at 9:01am | IP Logged
|
|
|
Hi Beth, I don't have the details right now on time and temp, but here's a basic spice rub that I've used from Julia Child's The Way To Cook:
http://the-delicious-life.blogspot.com/2009/10/julia-childs- spice-marinade-for-pork.html
I'll try to be back later, but if I'm not (busy day!), The Way to Cook is available for preview on Amazon (search for "fresh ham") inside the book -- it's around page 200 or somewhere there....
she also has several suggestions in "Mastering the Art of French Cooking Volume 1" some of which I've used, the book is available also through books.google.com again look for the term "fresh ham" when you get there.
__________________
stef
mom to five
|
| Back to Top |
|
| |
JodieLyn
Forum Moderator
Joined: Sept 06 2006
Location: Oregon
Online Status: Offline
Posts: 12234
|
| Posted: Dec 22 2010 at 11:45am | IP Logged
|
|
|
ham, I love without any seasoning at all.. most often you use some sort of glaze on a ham. or using a knife cut a dimond pattern over the ham and poke whole cloves into the place where the diamonds join.. use half a toothpick to hold pineapple slices over the top of it.
a favorite glaze here is a mustard dill sauce we buy.
and do you really mean a fresh, uncured, "green" ham or just one that is cured and is considered only paritally cooked and you need to fully cook it before serving (vs a fully cooked ham that you can slice and eat from the fridge)
tons of info on how long to cook it here the main thing with an uncooked ham is to get it to an internal temp of 160*
I prefer to roast it and I use my electric roaster to do it.
__________________
Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
|
| Back to Top |
|
| |
mathmama
Forum All-Star
Joined: Jan 07 2006
Location: Pennsylvania
Online Status: Offline
Posts: 771
|
| Posted: Dec 22 2010 at 12:06pm | IP Logged
|
|
|
JodieLyn wrote:
and do you really mean a fresh, uncured, "green" ham or just one that is cured and is considered only paritally cooked and you need to fully cook it before serving (vs a fully cooked ham that you can slice and eat from the fridge) |
|
|
Yes, I mean a fresh, uncured, "green" ham. I got half a hog from a local farm and had nothing done to my meat (fresh bacon, ground pork instead of sausage, and the fresh hams).
__________________
Beth, wife to Tom and mommy to 4 beautiful girls:
Therese 11/04
Anna Mary 6/07
Veronica 10/09
Theodora 11/12
|
| Back to Top |
|
| |
JodieLyn
Forum Moderator
Joined: Sept 06 2006
Location: Oregon
Online Status: Offline
Posts: 12234
|
| Posted: Dec 22 2010 at 12:16pm | IP Logged
|
|
|
ah ok then.. here is a recipe you might use it for the cooking instructions and do your own thing for the marinade.
__________________
Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
|
| Back to Top |
|
| |
|
|
4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: fresh ham...HELP!
