Cook Smoked Ham - Ideas for Supper

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Discussion Overview

The discussion revolves around various ideas and suggestions for preparing a smoked ham that is already fully cooked. Participants share their thoughts on potential recipes, side dishes, and cooking methods, exploring both traditional and creative approaches.

Discussion Character

  • Exploratory
  • Technical explanation
  • Debate/contested
  • Experimental/applied

Main Points Raised

  • Some participants suggest simply eating the ham as is, possibly with sides like green beans and mashed potatoes.
  • Others propose various cooking methods, such as slicing and microwaving the ham or baking it with cheese and spices.
  • A participant mentions conducting an experiment with teriyaki baked ham, discussing parameters like homemade teriyaki sauce and slicing the ham for quicker heating.
  • Some ideas include serving the ham with rye or pumpernickel bread, pickles, and horseradish.
  • There are suggestions for using a dry spice rub and slow cooking on a rotisserie, although one participant notes they do not own a rotisserie.
  • One participant humorously suggests baking the ham at maximum temperature for an extended period, prompting concerns about safety.
  • Another participant references a recipe from Alton Brown, indicating it requires effort but yields good results.
  • Concerns are raised about the potential saltiness of the teriyaki ham, with suggestions to balance it with pineapple and rice.
  • One participant mentions the use of honey, mustard, and cloves as a flavoring option for the ham.

Areas of Agreement / Disagreement

Participants express a variety of opinions and suggestions, with no clear consensus on the best approach to preparing the smoked ham. Multiple competing views and methods are presented throughout the discussion.

Contextual Notes

Some suggestions depend on specific cooking equipment, such as a rotisserie, which not all participants may have access to. Additionally, there are varying opinions on the flavor profiles and potential saltiness of certain preparations.

NeoDevin
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I have a smoked ham (completely precooked), and I'm looking for ideas of what to do with it for supper. Any suggestions?
 
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Just eat it the way it is. Maybe green beans and mashed potatoes would go good with it.
 
Just slice it and nuke it.
 
Just wait until Woolie sees this thread. He'll tell you what to do with that ham (counter-intuitive, at best, I know).
 
Hmm, I usually eat most during supper because that's when I've done most of the day's work... anyway, I would:

1) Cook a serving of rice - add a few pieces of whole cinnamon, a tablespoonful of seasoning wine and some butter in the water. (5min+)

2) Place rice in a ceramic plate with elevated circumference (like those soup plates). (<1min)

3) Mix with whatever spices/additional ingredients (sliced mushrooms/canned corn are OK) you can imagine (up to your creativity), and place your smoked ham in desired manner. Sprinkle minced cheese above... like 80% mozzarella and 20% cheddar. (? min)

4) Bake in oven until cheese is crispy.Or actually, if you're lazy... 2 slices of bread + sliced ham + margarine < 2min
 
NeoDevin said:
I have a smoked ham (completely precooked), and I'm looking for ideas of what to do with it for supper. Any suggestions?
Send it to me.
 
I'm now conducting an experiment into teriyaki baked ham.
 
NeoDevin said:
I'm now conducting an experiment into teriyaki baked ham.

What are the parameters?
 
  • #10
ephedyn said:
What are the parameters?

1 ham, 1 home-made teriyaki sauce, 1 oven.

Edit: Actually I guess it's 8 x 0.125 ham, to be more accurate, since I sliced it first so it would heat faster.
 
  • #11
Take the fully cooked smoked ham, slice it along with some tasty sharp cheese, and pile it alongside some slices of seeded rye or pumpernickel, with maybe some pickles, horseradish...contemplate and see if anything comes to you. BTW, do not feed the finished product to your son until he is old enough to wash it down with a beer.
 
  • #12
NeoDevin said:
1 ham, 1 home-made teriyaki sauce, 1 oven.

Edit: Actually I guess it's 8 x 0.125 ham, to be more accurate, since I sliced it first so it would heat faster.

I proclaim myself your advisor.

Your experiment is doomed to fail. :wink:
 
  • #13
ephedyn said:
Your experiment is doomed to fail. :wink:

I'll wait for the second and third opinions from my wife and son.
 
  • #14
ephedyn said:
Your experiment is doomed to fail. :wink:

Looks like you were wrong. It was enjoyed by everyone.
 
  • #15
*shrugs* it was faulty instrumentation.
 
  • #16
Set oven to max, put in ham and bake for about 8 hrs, best done if you have an engagement that day.
 
  • #17
wolram said:
Set oven to max, put in ham and bake for about 8 hrs, best done if you have an engagement that day.

:rolleyes: Dunno, is the fire brigade around the corner?
 
  • #20
pantaz said:
I've enjoyed the results of this recipe from Alton Brown (Good Eats):
http://www.foodnetwork.com/recipes/alton-brown/city-ham-recipe/index.html

It takes a little work, but it's really good.

On his video, Alton teaches how to choose & cook both a city ham and country ham (dry salt cured, often smoked). He prepares the recipe you pointed out pantaz, on the city ham.

You can view the video on youtube, which is in two parts.. http://www.youtube.com/watch?v=mr0OJyglHXw"

https://www.youtube.com/watch?v=mr0OJyglHXw
choice of City Ham starts at 5:30, Country Ham at 6:11
 
Last edited by a moderator:
  • #21
NeoDevin said:
I'm now conducting an experiment into teriyaki baked ham.

That sounds dangerously like it could wind up too salty. Apparently it turned out well though. Maybe add some pineapple and serve with white rice... mmm trying to think of a good veggie to go with it...
 
  • #22
Use a dry spice rub (your choice) and slow cook it on a rotisserie. As the outside crisps...trim off thin pieces and apply additional spice to fresh cut surface to taste.

It takes a while...but well worth the effort...if you want something different.
 
  • #23
TheStatutoryApe said:
That sounds dangerously like it could wind up too salty. Apparently it turned out well though. Maybe add some pineapple and serve with white rice... mmm trying to think of a good veggie to go with it...

It was a little on the salty side. I served it with wild rice (the rice was already cooking by the time I posted the OP), and just quickly steamed some frozen mixed veggies to go with it.
 
  • #24
WhoWee said:
Use a dry spice rub (your choice) and slow cook it on a rotisserie. As the outside crisps...trim off thin pieces and apply additional spice to fresh cut surface to taste.

It takes a while...but well worth the effort...if you want something different.

That sounds tempting, but I don't own a rotisserie.
 
  • #25
Has no one mentioned honey, seeded mustard and lots of CLOVES? :-p
 

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