i go to the HyVee liquor store. it comes in a 12 pack. let it chill overnight on the fridge. pull a can out and crack it open and enjoy....mmmmmm. i like to taste test one a couple of hours before serving to make sure that its at the proper temperature.
Sometimes when I reflect back on all the beer I drink I feel ashamed. Then look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn't drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, "It is better that I drink this beer and let their dreams come true than selfish and worry about my liver."
--by Jack Handy
Probably gonna get a little flak for this, but I'm in charge of the ham this year, and this is what I'm making: Baked Virginia Ham Recipe : Ina Garten : Food Network Apparently you can just buy mango chutney, so I think it's actually a pretty simple recipe.
I bought a 10 lb bone-in spiral cut ham. It's already been smoked, so basically I'm just warming it up and glazing it. That glaze, as fruity as it sounds, is downright delicious. A buddy of mine made this for the Saints/Skins game a few weeks ago, and i stuffed myself. It was incredible.
If I would've thought about it sooner, I would've ordered an Amana ham and had them ship it down here. The Amana hams are very good. Unfortunately, by the time I thought about it, they were already sold out of the 9-10 lb spiral cut bone-ins, and a 5-6 pounder wasn't going to cut it. I guess there's always next year...
Take back the boneless ham and get a country-style bone in ham. Cook/baste in some form of soda (I prefer Root Beer, others I know like Dr Pepper) at 350-375 for about 3.5 hours.
Edit: I go about 340lbs, so you might strongly consider my advice.
Don't throw that bone away. It makes great stock for ham & bean or potato soup.
"Just remember, what you choose to do with each day is very important because you are exchanging a day of your life for it" -ET
"I'm trying not to sweat the small stuff in my life, but there is a definite learning curve." -CE
Don't worry about overcooking, ham that's a little dry is actually great. It's almost like jerky but better. Spiral cut bone in is my favorite, I've never tried the rootbeer or Dr Pepper but that sounds very good.
This works for the non=bone=in hams, even the canned hams. Cut/score the ham on all sides about 1/2 inch deep. Make it like a criss cross pattern. Pour a can of pineapple chunks with juice over it and about a cup of brown sugar. Cover it as tight as you can and cook it at 225 for about 5 hours. Turn in over once and be sure to scoop the juice up over the ham every 1/2 to one hour.
It's not a beautiful thing but it is sweet/salty delicious. My family has been having the Christmas ham this way for 20 year and my nephews won't eat practically any other ham except made like this. It cooks the extra fat out and it just outstanding!
No matter what, I could NEVER cheer for Dirt and Urine.
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Originally Posted by Cycloin 
No matter what, I could NEVER cheer for Dirt and Urine.
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