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Christmas Ham
Posted on 12/19/22 at 8:53 pm
Posted on 12/19/22 at 8:53 pm
What do y’all recommend for cooking a Christmas Ham? I got one from work and am tasked to cook it this year and I do have to transport it an hour to my parents house. I want to make it a great one so any recommendations are greatly welcome. It is a Smithfield spiral cut
5
Posted on 12/19/22 at 8:57 pm to Tiger328
Google the Tom Fitzmorris Rootbeer glazed ham
Posted on 12/19/22 at 9:09 pm to Tiger328
Get a Grayson’s BBQ ham, & be done with it…
Posted on 12/19/22 at 9:09 pm to Tiger328
Posted on 12/19/22 at 9:46 pm to Tiger328
Fitzmorris’ ham recipe is amazing. I made it last year. I’d be making it again, but someone else is doing a turkey this year.
Posted on 12/19/22 at 10:08 pm to Lambdatiger1989
Where do I find the Pepper Jelly and how important is the Caribbean steak sauce? Could I use regular Tabasco?
Posted on 12/19/22 at 10:19 pm to Tiger328
You can find pepper jelly at any grocery store - I think it’s around the regular jellies. I think Caribbean steak sauce is the same as pickapepper sauce - you can find that in any grocery store by the steak sauces.
Posted on 12/20/22 at 8:26 am to RichJ
quote:
Get a Grayson’s BBQ ham, & be done with it…
What this guy said
Posted on 12/20/22 at 9:48 am to Tiger328
quote:
Where do I find the Pepper Jelly and how important is the Caribbean steak sauce?
You should be able to find both in the grocery store. The Caribbean steak sauce is important and Tabasco is not a substitute. They are not similar. Pickapepper would work in place of the steak sauce.
I've made the recipe many times, but never with a spiral cut ham.
There was another ham thread not too long ago.
Posted on 12/20/22 at 9:52 am to Gris Gris
A non-spiral is better, but a spiral cut ham will work, just keep it covered with foil to prevent the slices from drying out. FYI when you go to the grocery and see the spiral hams this time of year, they should have an option for the same ham (bone-in butt or shank portion) but not sliced. That's the way to go.
Posted on 12/20/22 at 9:58 am to SixthAndBarone
quote:
A non-spiral is better, but a spiral cut ham will work, just keep it covered with foil to prevent the slices from drying out.
Last spiral I did, I dried it out. Straight to trash. Heed this advice.
Posted on 12/20/22 at 10:02 am to slacker130
Combine a good whole grain mustard, honey, brown sugar, cayenne, black pepper, and garlic powder into a paste, rub on ham, heat according to directions. I’ve also added chopped pecans to the mix.
Posted on 12/20/22 at 10:49 am to riverdiver
Its a shame they gave you a ham owned by a chinese company!
Posted on 12/20/22 at 11:09 am to Tiger328
i did the malcolm reed method of double smoking a spiral ham. it was phenomenal and did nto dry out. i had it in a foil pan, which may have helped with the drying some people have. it doesn't take very long though, so i think some people may be overcooking it. add any kind of glaze you want.
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