Hey just wondering what some CAGs make for Thanksgiving. My GF and I always bring the ham and have a real nice way of cooking it and it always turns out great (I'll post it below) but we kinda want to try something new. Right now I am cooking a ham in coca cola, so we'll see how that turns out. But I thought maybe some of us could share, get some ideas, ya know...
Our ham doesn't have a name, her dad just taught us how to make it, but you can call it
cloud sephiroth mega pokemon ham from the mushroom kingdom
What you need:
1 Ham (butt cut is best, shank will work though)
3 cans of pineapple slices
1 bag of dark brown sugar
1 can of pineapple juice
cloves (optional)
mendichino cherries (optional)
box of toothpicks.
broiler pan (we use one like this http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=14742220)
put pineapple juice and brown sugar in a little pot and heat on the stove, let the sugar dissolve. add juice or sugar until you reach your desired sweetness. make a lot because youll use more again about half way through.
preheat oven to 300
take ham and score it all around, vertically and horizontally make the scores about 2 inches apart.
take the pineapple slices and stick them onto the now scored ham, cover it completely. start from the bottom up, if you have to cut a piece in half.
optional, stick cherries in between pineapple slices. this is mostly for decoration but it does help with carmelization and keeping in moisture, though not significantly more. also optional, sprinkle cloves on the ham (her dad does this, we dont).
pour pineapple juice over the ham, dont use it all and dont fill the broiler pan too high. make sure you cover the ham. if the juice stays in pockets of pineapple then even better! pop that sucker in the oven.
every 30 minutes you take out the ham (highly recommend 2 people for this) and remove the rack from the pan. but the juice in the pan into a container, put the rack back on top and reapply the juice.
after about 4 or 5 reapplications of the juice youll notice there isnt as much, it also gets progressively saltier from the ham. go ahead and taste it, if its too salty or juice looks a little low add some more of the pineapple/brown sugar concoction that should still be in the pot.
cook this for about 4 hours (weve done it as short at 3.5 hours and as long as 5 so dont worry), but on the last "re-glazing" heat the oven up to 350, sprinkle some brown sugar on the outside of the ham and then pour glaze over the ham. 30 more minutes and you are done!
when youre finished you should have something like this below. leave the fruit on it so you can oooh and awe your family. the glaze at the bottom of the pan makes a great gravy for the ham (provided you didnt let it get too salty, again, just give it a taste. if its too salty after youre done cooking the ham, put it in a pot and add some more pineapple juice/brown sugar until its too your liking, let it simmer for a few minutes). also, when you remove the fruit you can put it in a container, put it in the fridge and it makes a wonderful little treat later on.
let me know if anyone uses it, id love to know! happy eating everyone
Our ham doesn't have a name, her dad just taught us how to make it, but you can call it
cloud sephiroth mega pokemon ham from the mushroom kingdom
What you need:
1 Ham (butt cut is best, shank will work though)
3 cans of pineapple slices
1 bag of dark brown sugar
1 can of pineapple juice
cloves (optional)
mendichino cherries (optional)
box of toothpicks.
broiler pan (we use one like this http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=14742220)
put pineapple juice and brown sugar in a little pot and heat on the stove, let the sugar dissolve. add juice or sugar until you reach your desired sweetness. make a lot because youll use more again about half way through.
preheat oven to 300
take ham and score it all around, vertically and horizontally make the scores about 2 inches apart.
take the pineapple slices and stick them onto the now scored ham, cover it completely. start from the bottom up, if you have to cut a piece in half.
optional, stick cherries in between pineapple slices. this is mostly for decoration but it does help with carmelization and keeping in moisture, though not significantly more. also optional, sprinkle cloves on the ham (her dad does this, we dont).
pour pineapple juice over the ham, dont use it all and dont fill the broiler pan too high. make sure you cover the ham. if the juice stays in pockets of pineapple then even better! pop that sucker in the oven.
every 30 minutes you take out the ham (highly recommend 2 people for this) and remove the rack from the pan. but the juice in the pan into a container, put the rack back on top and reapply the juice.
after about 4 or 5 reapplications of the juice youll notice there isnt as much, it also gets progressively saltier from the ham. go ahead and taste it, if its too salty or juice looks a little low add some more of the pineapple/brown sugar concoction that should still be in the pot.
cook this for about 4 hours (weve done it as short at 3.5 hours and as long as 5 so dont worry), but on the last "re-glazing" heat the oven up to 350, sprinkle some brown sugar on the outside of the ham and then pour glaze over the ham. 30 more minutes and you are done!
when youre finished you should have something like this below. leave the fruit on it so you can oooh and awe your family. the glaze at the bottom of the pan makes a great gravy for the ham (provided you didnt let it get too salty, again, just give it a taste. if its too salty after youre done cooking the ham, put it in a pot and add some more pineapple juice/brown sugar until its too your liking, let it simmer for a few minutes). also, when you remove the fruit you can put it in a container, put it in the fridge and it makes a wonderful little treat later on.
let me know if anyone uses it, id love to know! happy eating everyone
