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Tried Peter Evans' Baked Xmas Ham, BUT. What do you do with the 1 1/2 cups of Dry Sherry ???
this is cool
how immature
Hams are not always cooked as I found out today. Ordered a "smoked" ham from butcher and got it today ready to cook for Xmas tomorrow. I have everything for the glaze, but how do I cook it in preparation for the glaze. Anyone got any good tips??? PS. I am living in Ireland - I know that in Oz I would have got one cooked if I ordered a smoked ham.
If you have raw Ham you need to cook it by slow poaching it in a big pot. Cook it for 40 minutes per Kilo ( sorry you will need to convert to imperial ). I suggest adding some "flavours" like a rough dice of onion carrot and celery and a bouquet garni. Let dry then bake with favourite sugary topping. eg honey, brown sugar reduction, marmalade etc. You can add cloves or 5 spice etc to this. Just dont burn the sugar. All these sugar reductions do is make the fat sweet. ( Bad for you but nice. )
I would also like to know if you use leg of ham all ready to go at butchers or buy an uncooked one??
Jude I also used this recipe last year and will certainly be using it again this year, it was fantastic.
Just wondering how much dry sherry to use. Recipe states 1 1/2 cups, but says to thin jam with a little. What happens to the rest?
you drink it
i had the baked ham last year and it was fantanstic will be doing it again this year
A very basic question. I've never baked a ham before. Do you actually use a leg of ham from the deli section, or do you use an uncooked leg [if so where do you get one].
generally you would use a cooked one; however he suggests that you bake it for 1 ans 1/2 hrs, so a little unsure. If you use a cooked ham you would finish it off in the oven for about 20 mins. loz from uk
First time I have even glazed/baked a ham. Absolute success and was 'best in show' at the christmas lunch we attended with friends and their family. Like first comment, was asked by one and all for the recipe. It looked and tasted sensational and was very very easy to prepare. Thanks
A ham is always cooked so you are simply adding flavour by doing a glaze and then baking it. And yes, it does take about 1 1/2 hours to develop the flavours.
The recipe states 1 1/2 cups of dry sherry but the directions only say to use a "little" to thin the jam. What are you supposed to do with the other 1 1/3 cups and when? Unfortunately I put a little more than than a little in and diluted the jam too much. In the end had to throw the apricot jam and substituted with some marmalade I found in the back of the fridge. Turned out alright in the end. Clearer directions would be helpful for next time (especially for the inexperienced)
It was a huge success at a recent party I held ... so much so that I've been asked to share it with others. Thanks, Jane