----AL'S COOKING RECIPES----*****The House of Girvan*****: Ham

Showing posts with label Ham. Show all posts

Thursday, 10 January 2013

Baked or Broiled Ham

ALWAYS REMEMBER, CURED, FRESH, SALTED, SMOKED

HAM IS HAM

HAM EITHER IS--OR IT ISN'T:

Baked Cured Ham

Have ham warmed to room temperature and bake according to directions given by packer, or as follows:

Wipe ham with clean cloth, wrap loosely in clean wrapping paper and place fat side up on rack of shallow roasting pan. Do not cover pan or add water. For baking allow 15 minutes per pound for hams, 12 pounds or over; allow 18 minutes per pound for hams, under 12 pounds; allow 22 minutes per pound for 1/2 hams; or bake to an internal temperature of 150 F., being sure bulb of thermometer is inserted into centre of thickest part of meat and does not touch bone. Bake, in slow oven (300 F.) until within 45 minutes of total baking time. Remove paper and rind from ham; make a series of shallow cuts across fat to cut into squares or diamonds, spread with desired glaze and insert 1 clove into each square of fat. Bake uncovered in 325 F. oven for remaining 45 minutes.
Fresh Ham should be treated, and prepared, as any other fresh pork.
When the bone is a nuisance, simply remove it, and stuff the ham before baking.

Glazes

One cup brown sugar, juice, and grated rind of 1 orange.

One cup brown or white sugar and 1/2 cup maraschino cherry juice, cider or sweet pickles juice from pickled fruit.

One cup honey.

One cup brown sugar, 1 table spoon mustard.

One cup puréed apricots, rhubarb, or apple sauce.

One glass currant jelly, melted. Use maraschino cherries and mint cherries fastened with pieces of toothpicks instead of cloves

Three-fourths cup pineapple juice, 3/4 cup honey, and 1/2 teaspoon mustard cooked until thick.

One-half cup maple syrup, 1/2 cup cider or apple juice and 2 Tbsp. mustard.

One-half cup orange marmalade

Cook 1/2 lb. fresh cranberries with 1 cup maple syrup until skins pop open. Press mixture through sieve and spread over ham.

Instead of using cloves, make a flower on top of glaze, using pineapple rings and apricot halves.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

Dutch- oven Baked Ham--There is no Such Thing

For some strange unexplained reason many cooks, especially in North America, attempt to prepare casserole dishes in a baking or roasting pan and they attempt to roast in a casserole.

Whenever you use a Casserole or Dutch-oven to prepare meat or any other product--other than bread (technically, any bread produced in a covered casserole is also braised but because it is usually combined with, or on top of, another ingredient; we do not consider it as being such)--that contains liquid, your automatically braise that product. The beauty of using a Romertopf or other clay casserole is that the natural juices are all kept in the meat and casserole; they will combine with any glaze used to produce a delicious sauce that can and should be served with either your fresh or cured ham.

Dutch Oven Or Casserole Braised Ham

Juice and zest (zest is the coloured part, only, of citrus fruits) of 2 Oranges

1 Cup Orange Marmalade

1/4 cup firmly packed Dark Brown Sugar

1Tbsp. Crushed Black Pepper Corns

1 Tbsp. whole Pepper Corns

2 tsp. Dijon Style or Whole grain Mustard

1 tsp. Cinnamon

8 - 9 lbs. Fresh,Smoked; or other; cured Ham

Parsley sprigs to garnish; if desired

Directions:

Glaze: In a sauce pan, place the orange juice, zest, marmalade, brown sugar, crushed peppercorns, mustard and cinnamon. Cook at medium heat, stirring occasionally, until blended. When done set a side.
Meat:

Using a sharp knife, score the surface of the ham diagonally, making a diamond shaped cuts.
Place the ham in your casserole (preferably unglazed Romertopf clay) or Dutch Oven. Push the whole pepper corns into the diamond cuts. Brush the glaze over the ham. Reserve any leftover glaze.
Cover with lid and cook. You could brush with glaze about every 1/2 hour but if using a Romertopf this is unnecessary. The problem with lifting your lid that often will make the ham take longer to cook through. It will take your casserole about 10 to 15 minutes to get the heat back up after you take off the lid.
Cook till ham is heated through (in the case of fresh ham, well done--it will of coarse, take longer). When you smell it or see steam coming from under the lid....now its done!!!! If cooking a fresh ham, it is still best to use a meat thermometer).
Slice the ham and garnish, if desired,to serve. Especially when using a Romertopf, I slice the ham and leave it in the casserole.

WHAT IS HAM?

CONTRARY TO WHAT IS POSTED ON ABOUT.COM

http://bbq.about.com/od/hamrecipes/tp/10ham.htm

HAM IS NOT A CURED PORK ROAST AND YOU CAN, VERY EASILY, LOAD UP A FRESH PORK ROAST, IN YOUR BACK YARD BARBECUE, OR SMOKER, AND PULL OUT A HAM. YOU CAN NOT LOAD UP HAMBURGER AND PULL OUT PRIME RIB OR PRIME SIRLOIN; BECAUSE, THAT-WOULD BE A CONTRADICTION OF DEFINITIONS AND TERMS.
A PIG IS ANY OF THE ANIMALS IN THE GENUS SUS,WITHIN THE SUIDAE FAMILY OF EVEN TOED UNGELATES. PIGS INCLUDE THE DOMESTIC PIG, IT'S ANCESTORS THE WILD BOARS, AND SEVERAL OTHER WILD RELATIVES. PIGS ARE OMNIVORES (SCAVENGERS) AND
ARE A HIGHLY SOCIAL, HIGHLY
INTELLIGENT ANIMALS, ANATOMICALLY
VERY SIMILAR TO MAN.
HAM IS THE UPPERMOST PART OF A PIGS HIND LEGS; IT MAY BE FRESH, SMOKED, OR OTHERWISE CURED.
CURED, FRESH, OR SMOKED; CANADIAN STYLE BACON--WHICH COMES FROM THE LOIN--ON THE OTHER HAND IS NOT HAM.
CURED, PORK BUTTS ARE NOT HAM.
CURED, SMOKED JOWLS ARE NOT HAM.
CURED, PICNIC SHOULDERS ARE NOT... OH, YOU GET THE IDEA! HAM DOES NOT HAVE TO BE CURED OR SMOKED;
BUT, IT DOES HAVE TO COME FROM THE HIND LEG.
BACON AND EGGS IS NOT HAM AND EGGS.

Note:THE PORK CHART DOESN'T SHOW ANY SIRLOIN

Since pork has never been knighted in Europe and cannot be by the United States; there is no SIR LOIN.This could be, at least one reason why there is no such thing as the sirloin chops we see advertised in many American based--but including Loblaw's-- supermarkets; and on the so called "integrated market"--but then also, having no nobility, or even nationality, of it's own; the United States often shows great disrespect for the heritage rights and traditions of the rest of the world.

Baked Ham in Béchamel Sauce

Place meat in hot pan and cook without additional fat, unless ham is very lean, in which case a spoonful of drippings should be used. When, the ham is brown, place on platter add milk, (or, for a healthier more nutritious version; with a longer storage life, use a quality pork or vegetable stock to make a veloute-or the true mother sauce) to fat in pan. Add 1 or 2 Tbsp. flour mixed with an equal amount of fat(roux) and cook until thickened. Season and pour over ham. Serves 4.

Wednesday, 9 January 2013

Boiled Ham

Boiled Ham

Wash ham thoroughly, cover with boiling water and simmer, partially covered, for 25 to 30 minutes per pound or to an internal temperature of 160 F. If ham is to be served cold, let stand in water to cool, peel off rind and slice. If it is to be served hot, peel off rind and glaze as for baked ham. Whenever possible follow packers' cooking directions.

Spiced Ham Loaf

Spiced Ham Loaf

1 cup bread or

cereal crumbs 1/2 lb. ground fresh pork

1/2 cup milk 1 Tbsp. brown sugar

2 cups ground ham 1/4 tsp. cloves

1 egg

Soften crumbs in milk. Combine meat, seasoning crumbs and egg, Mix and pack into loaf pan. Bake, in moderate oven (350 F.) 50 minutes. Serves 6.

Why Do We Speak Of A Cured Ham AS Being Baked And A Fresh Ham As Being Roasted Or Braised?

I just recently received an E-mail that asked that question.
The simple honest answer is that the average person does not know the difference between baking, braising and roasting; there fore they use which ever term they think sounds best; that they have heard other people use, or read in Amerfiction Cookbooks.

Yes, a ham may be cured, or fresh, but, probably the majority of North Americans tend to think only of the cured version as ham.To further answer the question; I have never seen a cured ham broiled/roasted on a spit. They are usually covered with a sweet glaze; then baked, MORE OFTEN braised, in an oven. Or, they may be prepared in a covered broiler, using reflected heat; which of course converts the broiler into an oven.
Just in case any of you were wandering, the Hawaiian pit method of cooking a whole pig is not barbecue, broiling, or roasting--the pig is steam braised, using a method that is almost identical to that used to steam sea-food.

Contrarily, fresh ham is often thought of only as pork--is often broiled/roasted on a spit--and is basted with cooking juices but not glazed.
SEE DEFINITIONS: BARBECUE, BRAISE BROIL, ROAST,

Broiled/Roast Fresh Ham

Roast Fresh Ham

Remove the skin of a large fresh ham, rub the ham with salt and pepper on all sides, and let it stand for 1 hour at room temperature. Properly insert your meat thermometer. Cover the bottom of a shallow roasting pan with a Matignon and place ham on top. Roast in a moderately hot oven (350 F.); in the same manner as you would beef, allowing 25 minutes per pound, until it is well done and thermometer reaches 170 F.

Pour off the excess fat and add to the pan 1 generous Tbsp. flour, stirring well. Cook the roux then gradually add 1 cup white stock and 2 Tbsps. brandy and cook the sauce for 5 minutes. Correct the seasoning. Carve the ham on a serving platter and pour half the sauce over the slices. Garnish the platter with parsley sprigs and serve with the rest of the sauce and a side dish of apple sauce. When the bone is a nuisance, remove it and stuff the ham before roasting.

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