6 Comments

  • phil goodis says:

    we followed your baked ham recipe using port with vegetables for the basting and brown sugar at the end. It was a lot easier that we thought it would be and it turned out fantastic. We served 10 and had some leftovers from a 5.5 kg bone in ham which made an excellent soup. The only thing was, with a tempermental stove, it took much longer than expected, 4 hours at 375 F. So thank you very much for helping make the main course so successful.

    • Phyllis says:

      I’m so happy to hear the ham was a success! The ham is covered in foil & steams with all the flavour of the port permeating the ham. No basting is required. Sorry to hear about your oven. It should only have taken 10 minutes per pound so should have taken around 2 hours! Was dinner too late?

  • phil goodis says:

    we started at 1:00 for a 5:00 pm eating time, I used a meat thermometer to check the inside temp which finally got to 140 / 145 F at a few minutes before 5. then we did the diamonds, brown sugar and let it stand for 10 – 15 minutes and we were serving it at 5:30 so just made it as the guests were just a little late. It was really good for first time. thanks.
    phil & yve

    • Phyllis says:

      Thanks for the reply Phil. Next time you really don’t need the thermometer bit, just make sure it bakes/steams for the 10 minutes per pound and it will be perfect!

  • Ken says:

    Mom’s way was to soak the ham in water overnight. I’ve done this and have received compliments on how juicy and less salty the ham is.

    • Phyllis says:

      I think at that time everyone did the overnight soaking. The hams nowadays are cured differently, using a lot more water, so they are quite wet. I probably would do the soaking if I was using a Virginia type ham, which is dry cured & so would be saltier. My Mom used to do the soaking thing with smoked pork picnics, which do seem saltier but what she did is put the ham into simmering water for 1 hour; remove & continue with the preparation of the ham. This is what I do when cooking pork picnics.

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