The Pre-Cooked Ham:
Many hams are pre-cooked so with them, it is usually
a matter of some reheating time in the oven. See the
packaging information for appropriate heating times.
It’s all about the Glaze:
Mix Vernors Ginger Ale, brown sugar and a little mustard
to taste – and until you get a thick, pasty consistency.
Take your mixture and coat the entire Thanksgiving
Ham with it until it is covered generously. For additional
pizzazz, add some pineapple rings.
Tip: Use toothpicks to keep your pineapple
rings in place, and add cherries to the toothpicks for
an extra festive look.
Heat up your Thanksgiving Ham in a baking pan in the
oven, covering it in tin foil to create extra moisture.
Be sure to leave the top of the tin foil covering partially
open so the coating turns a nice golden brown.
Baking Your Uncooked Thanksgiving Ham:
One of our favorite ham recipes ever is Martha Stewart’s
(http://www.marthastewart.com/)
Baked Ham:
You’ll need:
One uncooked smoked ham (a 14 pound ham should serve
app. 20 guests)
1 cup dark brown sugar
¼ cup Cognac
Preheat the oven to 325 degrees. Wrap the ham completely
in parchment-lined foil and bake for 1.5 hours.
Unwrap the ham and put it into a baking pan. Reduce
oven temp to 300 degrees. For the traditional “diamond
pattern” appearance, Martha suggests taking a
knife and cutting the surface fat in a diamond pattern,
making the lines ¾ inches apart.
Next, mix your brown sugar and Cognac topping in a
bowl and baste the ham evenly with it. Place it back
in the oven for an hour. Remove; add the remainder of
your topping and cook for another 30 minutes. Voila!
Your Thanksgiving Ham is ready.
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