LTH Home

Easter Ham

Easter Ham
  • Forum HomePost Reply BackTop
    Page 2 of 2 
  • Post #31 - April 6th, 2011, 4:56 pm
    Post #31 - April 6th, 2011, 4:56 pm Post #31 - April 6th, 2011, 4:56 pm
    C&D Family Farms: http://www.lthforum.com/bb/viewtopic.php?f=16&t=27399&st=0&sk=t&sd=a&hilit=CD+farm
    www.cdfamilyfarms.com

    Great family farm-raised pork out of Indiana--they are in the city several times a week at various locations and will even deliver.

    I ordered mine on Monday.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #32 - April 6th, 2011, 5:06 pm
    Post #32 - April 6th, 2011, 5:06 pm Post #32 - April 6th, 2011, 5:06 pm
    I'll second C&D Farms, I got an 8# bone-in ham from Crystal a few weeks ago and it was great.
  • Post #33 - April 6th, 2011, 7:54 pm
    Post #33 - April 6th, 2011, 7:54 pm Post #33 - April 6th, 2011, 7:54 pm
    Reams' in Elburn!
  • Post #34 - April 6th, 2011, 8:37 pm
    Post #34 - April 6th, 2011, 8:37 pm Post #34 - April 6th, 2011, 8:37 pm
    mortgageman wrote:I am feeding 20 people and am looking for suggestion to get an easter ham. Here are the 3 places I was thinking, but would like your opinion.

    1. Honey Bear Ham -- 1160 W Grand, Chicago
    2. Smithfield Ham -- Portsmouth, Virginia
    3. Heritage Pork Intl -- SGT. Bluff, IA



    If you are ordering a Smithfield Ham, make sure that your guests like a country ham. A lot of people in this area do NOT.

    There is not a finer ham, although a Gwaltney is pretty garned good at a fraction of the cost.
  • Post #35 - April 6th, 2011, 9:27 pm
    Post #35 - April 6th, 2011, 9:27 pm Post #35 - April 6th, 2011, 9:27 pm
    Hi,

    There are a number of discussions related to ham selection and cooking.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #36 - April 7th, 2011, 2:14 pm
    Post #36 - April 7th, 2011, 2:14 pm Post #36 - April 7th, 2011, 2:14 pm
    The best 'City Ham' is Nueske's.
    It can be simply prepared and doesn't need any adulteration.-Dick
  • Post #37 - May 9th, 2011, 9:36 pm
    Post #37 - May 9th, 2011, 9:36 pm Post #37 - May 9th, 2011, 9:36 pm
    Mothers Day Ham - 12 hours at 190F, glaze by my exec sous chef included pineapple and apple juices, clove and cardamon. I've never tasted better.

    Image
    If you aren't tasting, you aren't cooking.
  • Post #38 - December 31st, 2011, 10:27 pm
    Post #38 - December 31st, 2011, 10:27 pm Post #38 - December 31st, 2011, 10:27 pm
    Hi,

    I inherited a honeybaked ham from a friend who didn't want it. I envisioned baking it along with some gratin pototoes. I read the package to learn you don't warm it beyond taking it out of the refrigerator 30 minutes before serving. To reheat it risks the meat drying out.

    My original vision of potatoes gratin is now shifting to biscuits and potato salad, instead. Is that about right?

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #39 - January 1st, 2012, 6:49 pm
    Post #39 - January 1st, 2012, 6:49 pm Post #39 - January 1st, 2012, 6:49 pm
    I bet if you warmed it up in one of those oven bags it wouldn't dry out. I do, however, LOVE scolloped potatoes and ham.
  • Post #40 - January 1st, 2012, 9:03 pm
    Post #40 - January 1st, 2012, 9:03 pm Post #40 - January 1st, 2012, 9:03 pm
    Hi,

    I made potato salad, because I now had a desire for it.

    I made gratin potatoes beginning on the stovetop. I situated the ham near the pot for some additional warmth.

    The ham was smokey-sweet with the edge crispy caramelized with just a hint of brown sugar grittiness. I'm sorry I didn't think until just now to warm the plates in advance of dinner. It would have been another indirect heat source for the ham.

    While nobody was unhappy with the ham. We felt a little unsettled on the ham being room temperature (sort of) on a plate with warmer food.

    First dinner of the year concluded.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #41 - January 1st, 2012, 10:33 pm
    Post #41 - January 1st, 2012, 10:33 pm Post #41 - January 1st, 2012, 10:33 pm
    Wrapping tight and steaming the ham would work well. I've used that method to reheat cooked prime rib with little to no loss of quality (or increase in doneness). Maybe next time.

    I always enjoy that classic green peas and cheese salad with baked ham.
    If you aren't tasting, you aren't cooking.
  • Post #42 - January 2nd, 2012, 12:50 am
    Post #42 - January 2nd, 2012, 12:50 am Post #42 - January 2nd, 2012, 12:50 am
    Evil Ronnie wrote:I always enjoy that classic green peas and cheese salad with baked ham.

    I have leftovers I will steam tomorrow to check on the outcome.

    I never heard of pea and cheese salad. I see there are many variants out there. What is your preferred method?

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #43 - January 2nd, 2012, 1:40 am
    Post #43 - January 2nd, 2012, 1:40 am Post #43 - January 2nd, 2012, 1:40 am
    Cathy,

    Be sure to wrap the ham tightly before steaming.You don't want excess water coming in contact. For the salad, I've never tried following a recipe. Rather, I try to recreate the salad I always enjoyed traveling through and living in the South. Canned "Le Seuer" peas, drained well...mixed with good amount of mayonnaise, dash of sweet pickle juice, L&P, tabasco, celery seed, black pepper, salt, and diced up American cheese or Velveeta. Mix and chill. Some cooks add diced egg, celery, or boiled egg. I prefer not to. Also great side dish with cold fried chicken.

    When there is a bowl of this in the fridge, I completely lose control. And I try to look for the low sodium peas.

    Now you've got me thinking about my (ex) mother in law's lime jello salad with canned pineapple, cottage cheese and pecans!
    If you aren't tasting, you aren't cooking.
  • Post #44 - January 2nd, 2012, 6:50 pm
    Post #44 - January 2nd, 2012, 6:50 pm Post #44 - January 2nd, 2012, 6:50 pm
    If you don't need the ham to be platter perfect, you can reheat portions under plastic wrap in the microwave.
  • Post #45 - December 17th, 2017, 7:20 pm
    Post #45 - December 17th, 2017, 7:20 pm Post #45 - December 17th, 2017, 7:20 pm
    Anyone have a good glaze for Christmas Ham?

    Likely making a maple brown sugar glaze. But curious if anyone has an upgrade thanks !
  • Post #46 - March 26th, 2023, 10:53 am
    Post #46 - March 26th, 2023, 10:53 am Post #46 - March 26th, 2023, 10:53 am
    ‘Tis the season! This sauce for ham recipe has been in my family for at least 4 generations. It is especially tasty with smoked ham.

    Raisin Sauce

    Ingredients:

    - 1/2 cup raisins, washed
    - 1 cup water
    - 1 cup brown sugar
    - 2 tsp. Salt
    - 1/8 tsp. Pepper
    - 2 tsp. Cornstarch
    - 2 tbsp. Butter
    - 1 tbsp. White wine vinegar

    Directions:

    Put raisins in pan, add water & cloves, simmer 10 minutes. Mix sugar, cornstarch, salt & pepper & stir in, simmer, & stir about 3 minutes or until thick. Add butter & vinegar. Simmer 1-2 minutes.

    If anyone gives it a try, I’d love to hear your thoughts.
  • Post #47 - March 26th, 2023, 7:05 pm
    Post #47 - March 26th, 2023, 7:05 pm Post #47 - March 26th, 2023, 7:05 pm
    There is something special about recipes that have been passed down to future generations.

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more