The recipe I'm sharing today is the one I use for our holiday meals. Ordinarily, I would bake a ham steak; but for these special meals, I always buy a large bone-in ham. As I shared with you earlier, my dad owned his own grocery store and had previously worked as a butcher. He always told me to buy the butt portion. I always have the butcher slice my ham for me, and I opt for the slices to be thick like the ham steaks are. Before I prepare the ham for baking, I trim off the waste. After the waste has been trimmed off, these are the steps to follow.
Rub about 1 tablespoon of brown sugar on each slice of ham.
Stack the ham slices together in a 9 x 13 pan--lined with heavy aluminum foil.
Wrap the foil tightly around the ham.
Tie heavy string around the foil. (I had to have my grocery store order this string for me. It's not expensive and it will last for a long time.) I learned this step from my dad.
It's best to prepare the ham for baking a few hours beforehand. I always get mine ready the night before.
When it's time to bake the ham, pour just enough water to cover the bottom of the pan.
Bake in a 350 degree oven.
Cook 20 minutes per pound on a pre-cooked ham, or 30 minutes per pound on cured ham.
I had to bake a ham for a funeral meal this week. It was a 15 lb. ham; but, by the time I trimmed off all the waste, it weighed about 11 or 12 lbs. That's the thing about hams--you lose a lot from all the waste. Of course, the good thing about that is you gain some ham hocks and pieces of ham that can be used in other ways.
Have a great weekend.
you should make a video of this...I'm not even sure what ham hocks are...and are u saying you re-use the string?
ReplyDeleteThe is the end of the ham. You can buy packaged ham hocks.
ReplyDeleteThe string is not re-used. I just meant the roll of string that you buy will last a long time. I'll have to have Lori help me take pictures of preparing a ham to bake.
Thanks for commenting.
I meant the ham hock is the end of the ham. Sorry for the omission of some words.
ReplyDelete