A Easter Ham

Gonna be a spiral cut. I like a brown sugar / honey type glaze. What do you guys do?

I like a solid hunk of meat to stay juicier. The spiral cut numbers are handier if they’re going to get chowed down quickly but the meat dries out faster. Right now I am looking at two different hams: one is a Cure 81 whole, bone-in ham and the other is a from another producer, also bone in. I like hams with the bone in so soup is on the menu down the road a ways.

My daughter and her Husband spent an Easter in Italy several years ago while he was working there and they had rabbit as their Easter fare. They are doing rabbit again this year. As a rule they have a large gathering for Easter dinner so I’ve been sort of curious just how many rabbits are going to turn up missing in the Afton area the day after Easter? lol I’m sticking to my ham.

We plan to buy one from Kowalski’s. They have good hams.

suzuki wrote:

We plan to buy one from Kowalski’s. They have good hams.

$$$$$$$$$$$…But yes they are good!

If I lived in MN still, the ham would come from Hackenmueller Meats. I have no issues with spiral cut ham. There is a little drying on the edges for some parts, but overall nothing beats the ease of slicing. I believe dousing it good with the glaze and tenting it with a small amount of water in the bottom of the pan helps keep it juicy.

We buy a hog each year from a friends farm near Withrow that’s is processed at Deutschland Meats in Lindstrom. We’ve had Berkshire (black hair pigs) the last few years, I believe we have pig with red hair this year.

roosterrouster wrote:

<div class=”d4p-bbt-quote-title”>suzuki wrote:</div>
We plan to buy one from Kowalski’s. They have good hams.

$$$$$$$$$$$…But yes they are good!

Just my wife and I so we just get a partial ham. That keeps the cost down. Enough for dinner and some left overs.

mplspug wrote:

mplspugParticipant
Lake Mary, FloridaPosts: 21,516

April 11, 2017 at 8:30 am
#1687647

If I lived in MN still, the ham would come from Hackenmueller Meats

Won a meat raffle at SteveOs and got the Hack certificate. Xmas last year had the fam over and I got the ham there, it was phenomenal!!

I get a Kirkland ham, rub it with mustard and spices, then throw it in the smoker for a twice smoked ham. I glaze with honey and brown sugar. Side dish of cheesy Au Gratin potatoes, a fresh veggie and deviled eggs. Pie for dessert.

When we host Easter, I buy a ham from Hackenmueller’s and do it on the Weber. So good!

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It’s not Spam…it’s spiced Ham!! What could be easier for Easter!

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Bourbon, brown sugar and dijon mustard glaze for our ham. Most likely will use the grill this year. We also stay away from the spiral sliced hams for the same reason Tom stated.

I really like the spiral cut hams in the gold wrapper from Sam’s Club. I’ve gotten them every Christmas and Easter for some time now.

I’ve done them in the oven with apple juice or just water in the pan and double sealed with foil and a lid to keep the moisture in. They don’t dry out a bit that way.

As a side benefit, they make awesome sandwiches the following week and the price is great.

Grouse

muskie-tim wrote:

Bourbon, brown sugar and dijon mustard glaze for our ham.

Seriously looking at a bourbon/brown sugar glaze for ours too. I may cut back on the brown sugar and add a jar or cherries, juice and all pureed in the blender first, to the sauce.

Anyone peg their hams with cloves? Lay the pineapple rings on?

I score mine, make an apricot chipotle with adobe glaze.

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chomps wrote:

I score mine, make an apricot chipotle with adobe glaze.

I want that RIGHT &$^@%@* NOW!!!!!!!!!!!!!!!

When you guys cook them in the grill, do you wait to glaze towards the end? Also, what temp is the grill? I can not wait to try that. Think I’m going to go bone-in in a roaster pan with apple cider but also want to do a glaze!

beardly wrote:

When you guys cook them in the grill, do you wait to glaze towards the end?

Yes. I glaze during the last 15-30 minutes or so. I also keep it foil-covered till then to keep in moisture.

beardly wrote:

Also, what temp is the grill?

I aim for 275.

Anyone peg their hams with cloves? Lay the pineapple rings on?
[/quote] my mom did and she tought the FW.

This year I’m doing leg of lamb.

I helped peg the ham one year with cloves, kind of a pain. It is a lot easier with the spiral cut because you can shove it between the slices.

So how many of you make split pea soup from the ham bone and leftover meat?

Don’t get much better than a good loaf of fresh bread & bowl of soup. Seems it’s a “love it or hate it” deal, but sure goes fast in our family.

Pete

trophy19 wrote:

So how many of you make split pea soup from the ham bone and leftover meat?

Oh yes! It’s a big hit at our house, too.

not split pea but a garbanzo bean soup. obviuosly there is garbanzo beans, but also polish sausage, bacon, cabbage and i few other ingredients i dont recall!!!!!!!

goes over better then split pea!!!!!!!

GREG’S MEATS! I get a whole hog from a co-worker and that is where it’s sent for curing. Simply delicious with an awesome smokey flavor. Lots of brown sugar, some pepper and a little splash of cayenne pepper and BAM! We go through lots of pork every year…just smoked a dozen porkchops over the weekend.

I use the bone and trimmings for my mothers ham wild rice soup recipe! Yum.

Yes, split pea soup! Just don’t light a match.

nhamm wrote:

#1687650
mplspug wrote:
mplspugParticipant
Lake Mary, FloridaPosts: 21,516

April 11, 2017 at 8:30 am
#1687647

If I lived in MN still, the ham would come from Hackenmueller Meats

Won a meat raffle at SteveOs and got the Hack certificate. Xmas last year had the fam over and I got

Go see Chuck he makes great hams!!

beardly wrote:

When you guys cook them in the grill, do you wait to glaze towards the end? Also, what temp is the grill? I can not wait to try that. Think I’m going to go bone-in in a roaster pan with apple cider but also want to do a glaze!

Maybe obvious but indirect heat on the grill. I also use 275 on the smoker.

Anyone that says the spiral cuts dry out are just cooking them too long and not using a thermometer. 145 on the internal heat and they are ready to eat as these hams are precooked.

belletaine wrote:

This year I’m doing leg of lamb.

+1 My wife does Leg of lamb when we host. I like it much better then ham.

muskie-tim wrote:

Bourbon, brown sugar and dijon mustard glaze for our ham. Most likely will use the grill this year. We also stay away from the spiral sliced hams for the same reason Tom stated.

Same for me and this recipe is great, have made it for a number of years now. It’s a bit messy to put together (rubber gloves are a good idea) and you need to line your sheet pan with heavy duty foil or it’ll be toast but it’s totally worth it. Since the glaze is fairly sweet, I use the bone to make a batch of baked beans instead of spilt pea soup.

http://www.foodnetwork.com/recipes/alton-brown/city-ham-recipe

You got me fired up to glaze. We never do that. Here’s a short list of easy glazes from Betty Crocker. I’ll be using one of them.

https://www.bettycrocker.com/recipes/easy-brown-sugar-mustard-glaze/714ca448-7e05-47a3-8698-f61ba5b488b1