Ham

Who · 12-23-2002, 04:55 PM

Chef,
Do you have any special rec. for ham?
Rick

Lifes not about knowing the answers, its about asking the questions.

chef#1 · 12-24-2002, 05:00 AM

WHAT KIND OF HAM DO YOU HAVE? IS IT FRESH HAM, SMOKED HAM, BONELESS, BONE IN ETC. LET ME KNOW AND I WILL SEE IF I CAN HELP.

Who · 12-24-2002, 08:29 AM

<img src=icon_smile_blush.gif border=0 align=middle>Sorry dident think about that. It is a boneless smoked ham. Got it from work.
Just wanted somthing different this year.
Chef,
Thank you and from our family to yours, "Merry Christmas and have a safe and Happy New Years".
Rick and Charlotte

Lifes not about knowing the answers, its about asking the questions.

chef#1 · 12-29-2002, 06:54 AM

WHO - IF IT IS SMOKED ALREADY THEN ALL YOU HAVE TO DO IS HEAT IT UP. I WOULD SLICE THE HAM IN ABOUT 1/2" SLICES THEN CHAR GRILL IT QUICKLY. THEN YOU CAN MAKE ANY KIND OF SAUCE THAT YOU WOULD LIKE. I PERSONALLY LIKE A STONE GROUND MUSTARD SAUCE, OR AN ORIENTAL SWEET AND SOUR SAUCE. LET ME KNOW IF THIS INTEREST YOU AND I WILL FORWARD THE RECIPIES.

HUNT ON HUNT HARD EAT WELL

Pop39 · 12-29-2002, 10:25 AM

I would like that mustard sauce recipie!

Edited by - Pop39 on 12/29/2002 11:27:48

CAPT BRAD · 12-29-2002, 07:05 PM

I always liked a fig sauce. About 2# figs, enough water to cover, 1 cup sugar. Heat to boiling, pour over ham, and bake to about 160. If it's already fully cooked, just heat to desired temp, but you may want to cook the figs down a little more. This recipie works great on fresh hams too. You can use prunes also, but I like the figs better. No pits to deal with.

Good Luck. Capt Brad.