advice on cooking ham....?

Question

I have a 4lb. portion of ham that is still wrapped but fully cooked, how long should I put it in the oven so it gets hot? And should i put anything on it to keep it moist? all tips are welcome....

Answer 1

cover it with foil and heat on low for 1 hr.

Answer 2

I learned this from a very old man, who made the best ham ever.
put the ham in a big pot, cover with water,and boil.
pour that water off then do it again.
your ham will be hot, moist and less salty.
yum...yum...
ham is always best sliced down and spread with horseradish!!!

also have recipe for left overs, even better
Peel 3 med. red potatoes cut into 1" cubes
boil them in 2 c water till tender
Drain, but keep 1 c. of the water, set potatoes aside
peel and finely chop 1 small onion
Melt 3 Tbsp of butter in a large sauce pan.
add the onions, cook on med heat until the onions are clear, not brown.
Add 3 Tbsp of flour,Black pepper (dash) and crushed red pepper flakes( you only use a dash, won't really even taste them, trust me)
Cook 3-4 minutes.
Slowly add potatoes, the water, 3 C of milk, and 1/2 t of sugar.
Stir well then add 1 C of shredded cheddar cheese and 1 C of chopped ham.
Simmer over low heat 30 min. Stirring alot.
Best on a cold day with home made bread, or you could cheat and buy a fresh loaf at the supermarket.

Answer 3

Here's a great site
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=106&id=749

Cook in a 325 degree F oven for 1 hour 20 minutes (20 mins/lb.)
Add 1 tbls flour to a cooking bag and put ham inside. Add 1 cup apple cider close bag and place in a roasting pan. Poke a few holes in bag on top and bake. Make sure bag is not touching top or sides of the oven. meat thermometer should read 155 degrees F internal temperature.

Answer 4

i would bake it at 350 for about 45 minutes to an hour. i would put brown sugar and pinaple on top and cover with foil

Answer 5

broiler pan , pre heat to 350 for 15 to 20 min. but isn't it a shame that you're a canibal, shame on you !, lol.

Answer 6

1 hour in aluminum foil and brown sugar

Answer 7

Ham, Cheddar, and Potato Gratin
(Recipe courtesy of Tori Ritchie, Cabin Cooking, Time-Life Books, 1998)
1 1/2 cups (12 fluid ounces/375 milliliters) chicken broth
1/2 cup (4 fluid ounces/125 milliliters) heavy (double) cream
3 cloves garlic
5 or 6 fresh sage leaves, chopped, or 1 teaspoon dried sage
1 center-cut ham steak, about 1 1/4 pound (625 grams), or 1 1/4 pound (625 grams) good-quality baked ham, cut into slices about 1/2 inch (12 millimeters) thick
4 large baking potatoes, about 3 pounds (1.5 kilograms) total weight, peeled and thinly sliced
1/2 pound (250 grams) sharp cheddar cheese, finely shredded
Ground pepper

Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.




2 (1/2-inch thick) ham steaks
4 tablespoons butter

1 tablespoon whole-grain mustard
3 (8-ounce) cans pineapple chunks, reserving liquid
1/4 cup orange juice
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

From ham steak, remove rind and trim off all but 1/4-inch of outer fat. Cut ham into 4 serving pieces.

In a large saute pan set over moderately high heat, melt 2 tablespoons of butter. Add ham steaks and saute for 3 minutes on each side, until steaks are lightly browned. Transfer ham steaks to plate.

Blot the pineapples as dry as possible. Add remaining 2 tablespoons of butter to saucepan. Add pineapple and saute until the edges begin to caramelize, about 4 to 5 minutes. Remove the pineapple and reserve. Add orange and pineapple juices to the pan and reduce by 1/2, for about 5 to 6 minutes. Whisk in Dijon and whole-grain mustards. Transfer ham steaks back into saute pan. Add caramelized pineapple chunks and toss. Heat through thoroughly. Season, to taste.




Country Ham and Red-Eyed Gravy
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Country Breakfast
Country Ham and Red-Eyed Gravy
1 (3-pound) country ham, store bought, sliced
2 tablespoons fat from the ham
1/2 cup coffee
1/4 cup water
2 tablespoons butter
1 beef bouillon cube (optional)
Grits, recipe follows

Heat a skillet over medium-high heat. Add the fat from the ham and render. When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides. Remove the ham from the pan and set aside on a plate and keep warm. To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate. Serve the gravy over the ham steaks on grits.

Grits:
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits, not instant (suggested: Quaker)
1/2 cup butter

In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.
Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal.
Yield: 4 servings



Pan Fried Ham Kebobs served with Basmati Rice, Peppers, Pineapple and Mango
Recipe courtesy Team A - The Reggae Singers
Show: Food Fight
Episode: Charlotte: Racers vs. Reggae
3 tablespoons ginger-flavored soy sauce
3 tablespoons fresh lemon juice
1 whole smoked ham, cut into 1-inch cubes
1 green pepper, 1-inch dice
1 red pepper, 1-inch dice
1 yellow pepper, 1-inch dice
1 red onion, 1-inch dice
1 white onion, 1-inch dice
16 to 24 (1-inch) cubes fresh pineapple
8 to 10 wooden skewers
Basmati Rice, recipe follows
1 mango, cut into 1/2-inch cubes
1/4 head red leaf lettuce, chopped
2 tablespoons minced fresh parsley leaves, for garnish

Combine the soy sauce and lemon juice in a medium non-reactive bowl. Evenly coat the ham cubes with the soy mixture. Heat a medium pan over high heat, and then add the ham and cook for approximately 25 minutes, or until golden brown. With a slotted spoon, remove the ham from the pan. Make the kebabs by alternating the ham with the peppers, onions, and pineapple cubes on the wooden skewers. Serve over Basmati Rice, and garnish each plate with the mango, lettuce, and parsley.



Stewed Black-Eyed Peas with Country Ham
Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Country Ham
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons minced garlic
2 bay leaves
1 sprig fresh thyme
5 to 6 ounces (about 1 cup) roughly chopped country ham pieces
1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well
1 quart low-sodium chicken stock
1 cup cold water
Salt and freshly ground black pepper

In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.



Country Ham and Vegetable Bake
Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Country Ham
3 cups roughly chopped uncooked country ham end pieces
2 large carrots, cut into 3-inch long sticks
2 large parsnips, cut into 3-inch long sticks
1/2 pound small red potatoes, halved
3 small turnips, peeled and cut into 6 pieces each
3 small golden beets, peeled and quartered
5 large cloves garlic, peeled and smashed
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 small green cabbage, stem removed and quartered (about 1 pound)
2 cups sliced yellow onions
1/2 cup apple cider vinegar
2 tablespoons light brown sugar
1 cup chicken stock or low-sodium chicken broth

Soak ham in cold water, overnight, about 12 hours, changing the water occasionally. (For 2-year old cured hams, soaking for an extra 12 hours, changing the water occasionally, is recommended.)

Preheat oven to 450 degrees F and lightly grease a 9 by 13-inch baking dish.

Toss the carrots, parsnips, potatoes, turnips, beets, and garlic cloves in a large bowl with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper, tossing to coat. Arrange the vegetables in the baking dish and roast until tender, about 40 minutes. Remove from the oven and set aside.

Heat the remaining 2 tablespoons of olive oil and the butter in a large skillet over medium-high heat. Add the cabbage quarters and cook until slightly wilted and golden. about 2 to 3 minutes per side. Add the onions, and cook until wilted, about 2 more minutes. Remove the onions and cabbage from the skillet and toss with the roasted vegetables in the baking dish.

Heat a medium skillet over medium-high heat. Add the ham pieces, in batches, cooking just until the edges begin to curl, 1 to 2 minutes. Toss the seared ham pieces in with the vegetables. In a small bowl, whisk together the cider vinegar and the sugar, stirring to dissolve the sugar. Add the chicken stock, and vinegar mixture to the vegetables.

Return to the oven and bake 15 to 20 minutes, stirring occasionally, or until the ham is cooked through but not dried out. Shred any large pieces of ham and serve warm.