Hams

[email hidden] wrote in message
news:[email hidden]...

Quoted message said:

I am looking for the best tasting han for a brunch buffet.

[snip]

Placed my first order with them yesterday. They came highly recommended
by another 'group denizen with an eye towards quality schtuff.

http://store.yahoo.com/newsomscountryham/agkencounham.html

The Ranger

"The Ranger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] wrote in message
news:[email hidden]...

Quoted message said:

I am looking for the best tasting han for a brunch buffet.

[snip]

Placed my first order with them yesterday. They came highly recommended
by another 'group denizen with an eye towards quality schtuff.

http://store.yahoo.com/newsomscountryham/agkencounham.html

Uh...that is a lovely aged Kentucky ham, a country ham, which
is to be treated like a fine Prosciutto, cut very fine and served
with an intense gravy or wrapped around melons or figs. It is
superb, but not what the OP was looking for in a glazed dinner
ham. One of my favorites is Harringtons of Vermont which was
also a favorite of Craig Claibornes. Doubtless there are many
other good conventional hams. Here is the Harringtons site:
http://www.harringtonham.com/cat.cfm/cid/1

pavane

"The Ranger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] wrote in message
news:[email hidden]...

Quoted message said:

I am looking for the best tasting han for a brunch buffet.

[snip]

Placed my first order with them yesterday. They came highly recommended
by another 'group denizen with an eye towards quality schtuff.

http://store.yahoo.com/newsomscountryham/agkencounham.html

Uh...that is a lovely aged Kentucky ham, a country ham, which
is to be treated like a fine Prosciutto, cut very fine and served
with an intense gravy or wrapped around melons or figs. It is
superb, but not what the OP was looking for in a glazed dinner
ham. One of my favorites is Harringtons of Vermont which was
also a favorite of Craig Claibornes. Doubtless there are many
other good conventional hams. Here is the Harringtons site:
http://www.harringtonham.com/cat.cfm/cid/1

pavane

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank you

For a buffet, I would get a spiral cut ham. Because of the spiral cut
process, they are made from the best choice in hams according to Cook's
Illustrated. If you have access to a Costco, I would recommend their spiral
cut ham. Also, once you get the ham, avoid over heating it. The ham will
be fully cooked and requires only a gentle heating. No one eats steaming
hot ham, so you will just need to put it into a low oven (275) for about 90
minutes to heat it. The glaze is basically cosmetic. You can put some on
near the end of the heating session. Use a torch to caramelize it if
necessary. That' how they do it at Honey Baked ham. They basically
sprinkle on a cinnamon sugar mixture and torch it.

pavane <[email hidden]> wrote in message
news:[email hidden]...
[snip]

Quoted message said:

Here is the Harringtons site:
http://www.harringtonham.com/cat.cfm/cid/1

Coo-elle! Thanks for the link!

The Ranger

pavane <[email hidden]> wrote in message
news:[email hidden]...
[snip]

Quoted message said:

Here is the Harringtons site:
http://www.harringtonham.com/cat.cfm/cid/1

Coo-elle! Thanks for the link!

The Ranger

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank you

With all of that on top of it, buy the cheapest ham you can find because no
one will ever taste the meat.

OTOH, if you decide you want a good tasting ham, buy something like a John
Morrell EZ cut ham at about $4.50 a pound for a whole one. Not the cheaper
half hams sold under the Morrell name.
--
Ed
http://pages.cthome.net/edhome/

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank you

With all of that on top of it, buy the cheapest ham you can find because no
one will ever taste the meat.

OTOH, if you decide you want a good tasting ham, buy something like a John
Morrell EZ cut ham at about $4.50 a pound for a whole one. Not the cheaper
half hams sold under the Morrell name.
--
Ed
http://pages.cthome.net/edhome/

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank you

With all of that on top of it, buy the cheapest ham you can find because no
one will ever taste the meat.

OTOH, if you decide you want a good tasting ham, buy something like a John
Morrell EZ cut ham at about $4.50 a pound for a whole one. Not the cheaper
half hams sold under the Morrell name.
--
Ed
http://pages.cthome.net/edhome/

Date: Tue, Feb 8, 2005 [email hidden] WROTE:
I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank
you-------------------------------------------------
RESPONSE: I don't know what state your in but in Michigan the Dearborn
brand ham is excellent & number one.
Haven't tried the other brands mentioned but order a catalog from
Harrington's.

Date: Tue, Feb 8, 2005 [email hidden] WROTE:
I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank
you-------------------------------------------------
RESPONSE: I don't know what state your in but in Michigan the Dearborn
brand ham is excellent & number one.
Haven't tried the other brands mentioned but order a catalog from
Harrington's.

Date: Tue, Feb 8, 2005 [email hidden] WROTE:
I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank
you-------------------------------------------------
RESPONSE: I don't know what state your in but in Michigan the Dearborn
brand ham is excellent & number one.
Haven't tried the other brands mentioned but order a catalog from
Harrington's.

On Tue 08 Feb 2005 09:15:58p, ms. tonya wrote in rec.food.cooking:

Quoted message said:

Date: Tue, Feb 8, 2005 [email hidden] WROTE:
I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank
you-------------------------------------------------
RESPONSE: I don't know what state your in but in Michigan the Dearborn
brand ham is excellent & number one.
Haven't tried the other brands mentioned but order a catalog from
Harrington's.

Hmmm... Would it matter that much? Sounds more like he's baking a cake!

Wayne

On Tue 08 Feb 2005 09:15:58p, ms. tonya wrote in rec.food.cooking:

Quoted message said:

Date: Tue, Feb 8, 2005 [email hidden] WROTE:
I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank
you-------------------------------------------------
RESPONSE: I don't know what state your in but in Michigan the Dearborn
brand ham is excellent & number one.
Haven't tried the other brands mentioned but order a catalog from
Harrington's.

Hmmm... Would it matter that much? Sounds more like he's baking a cake!

Wayne

On Tue 08 Feb 2005 09:15:58p, ms. tonya wrote in rec.food.cooking:

Quoted message said:

Date: Tue, Feb 8, 2005 [email hidden] WROTE:
I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank
you-------------------------------------------------
RESPONSE: I don't know what state your in but in Michigan the Dearborn
brand ham is excellent & number one.
Haven't tried the other brands mentioned but order a catalog from
Harrington's.

Hmmm... Would it matter that much? Sounds more like he's baking a cake!

Wayne

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 08 Feb 2005 09:15:58p, ms. tonya wrote in rec.food.cooking:

Quoted message said:

Date: Tue, Feb 8, 2005 [email hidden] WROTE:
I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank
you-------------------------------------------------
RESPONSE: I don't know what state your in but in Michigan the Dearborn
brand ham is excellent & number one.
Haven't tried the other brands mentioned but order a catalog from
Harrington's.

Hmmm... Would it matter that much? Sounds more like he's baking a cake!

Wayne

In my experiance.. once the ham is cooked in the stock, water or whatever
you use, allow it to cool in the cooking stock this will help re-absorb the
moisture and flavour.. then remove it clean it up and add whatever crust /
Brown sugar/cloves / mustard or whatever and bake.

Peter

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 08 Feb 2005 09:15:58p, ms. tonya wrote in rec.food.cooking:

Quoted message said:

Date: Tue, Feb 8, 2005 [email hidden] WROTE:
I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank
you-------------------------------------------------
RESPONSE: I don't know what state your in but in Michigan the Dearborn
brand ham is excellent & number one.
Haven't tried the other brands mentioned but order a catalog from
Harrington's.

Hmmm... Would it matter that much? Sounds more like he's baking a cake!

Wayne

In my experiance.. once the ham is cooked in the stock, water or whatever
you use, allow it to cool in the cooking stock this will help re-absorb the
moisture and flavour.. then remove it clean it up and add whatever crust /
Brown sugar/cloves / mustard or whatever and bake.

Peter

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 08 Feb 2005 09:15:58p, ms. tonya wrote in rec.food.cooking:

Quoted message said:

Date: Tue, Feb 8, 2005 [email hidden] WROTE:
I am looking for the best tasting han for a brunch buffet. I would like
to glaze it with maple syrup, brown sugar, Dijon and rum with a ginger
snap crust. I found this website but I am still a bit confused which to
choose.
http://homecooking.about.com/library/weekly/blham.htm Any suggestions
would be appreciated. Thank
you-------------------------------------------------
RESPONSE: I don't know what state your in but in Michigan the Dearborn
brand ham is excellent & number one.
Haven't tried the other brands mentioned but order a catalog from
Harrington's.

Hmmm... Would it matter that much? Sounds more like he's baking a cake!

Wayne

In my experiance.. once the ham is cooked in the stock, water or whatever
you use, allow it to cool in the cooking stock this will help re-absorb the
moisture and flavour.. then remove it clean it up and add whatever crust /
Brown sugar/cloves / mustard or whatever and bake.

Peter

On Tue 08 Feb 2005 09:57:05p, Peter Horsman wrote in rec.food.cooking:

Quoted message said:

In my experiance.. once the ham is cooked in the stock, water or whatever
you use, allow it to cool in the cooking stock this will help re-absorb the
moisture and flavour.. then remove it clean it up and add whatever crust /
Brown sugar/cloves / mustard or whatever and bake.

Peter

That's excellent advice. My parents used to prepare country hams this way
and they were moist and delicious.

Wayne