Answers to Everyday Questions : Christmas cooking?

Christmas cooking?

6 Responses to “Christmas cooking?”

1. jerrys_love said :
   November 30th, 2010 at 5:36 am

   I just use honey and the juice from a can of sliced pineapples. My family loves it.
2. cutechefmeg said :
   November 30th, 2010 at 6:23 am

   oj and honey mix together and simmer on the stove till its hot. Pour over the ham. YUM YUM!
3. Renate said :
   November 30th, 2010 at 7:22 am

   2 cups dark brown sugar

   1/2 teaspoon ground cloves

   1/2 teaspoon salt

   2 tablespoons ground powdered mustard

   Sift these indgredients then add 1/4 cup honey. You want a very thick paste you can pack on to the sides of the ham.

   Score the outside flesh of the ham in a diamond pattern then pack on the sugar paste. Depending on the size of the ham: Bake at 325 for 3 hours if ham is not fully cooked. If ham is fully or partially cooked then about an hour or an hour and 20 mins will probably do.

   If you have a fully cooked ham then you can use a kitchen blow torch to caramelize the sugar paste and you get a sort of Honey Baked Ham

   You can top with pineapple rings and cherries for serving
4. chefgrille said :
   November 30th, 2010 at 7:35 am

   This is the one we love, because it’s not too sweet or fruity.
   1 cup brown sugar
   1 tablespoon flour
   1 teaspoon dry mustard
   2 tablespoons red wine vinegar
   beer to make a smooth paste

   Pour one beer over the ham and cook at 350 for an hour, basting every 15 minutes with the drippings.

   Mix the above ingredients together, score the ham, rub that all over, and cook for another 45 minutes to an hour until it’s at least at 135.

   So good.
5. Jimmy The Mick said :
   November 30th, 2010 at 8:10 am

   I am so glad you asked this question. I saw this show about it a couple of years ago and have made Ham maybe 10 times since. Everyone loves it, it’s not salty and it’s moist.

   1 country (fresh) ham
   1 liter Dr. Pepper
   1 cup sweet pickle juice

   Place ham in cooler and cover with clean water. (As long as it’s not too dirty you can use what southerners call the “hose pipe”). Stash the cooler in the bushes. If it’s summer, throw in some ice. If it’s freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time. (sounds like a pain in the neck, but gets rid of all the salt effects).

   Preheat oven to 400 degrees F.

   Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you’ve got it and tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours.

   Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).
6. pinkestkitten21 said :
   November 30th, 2010 at 8:55 am

   HONEY. THEN U CAN PUT PINEAPPLES OR CHERRIES ATTACHED BY WHOLE CLOVES. IT TASTES VERY GOOD