Holiday ham preparation

**rd4isu** · 12-22-2009, 02:03 PM

So I got myself in a bit of a pickle by offering to prepare the ham for my family's Xmas gathering since my mom has to work the day after Xmas. One problem, I've never prepared a ham in my life. I'm thinking "how hard can it be, right?"

Beings as I've seen numerous tailgating recipes and the like shared on this fine board in the past, I'm wondering if anyone has a surefire (and relatively simple) ham preparation/cooking technique they'd be willing to share in order to save myself a Griswold xmas turkey moment? Perhaps a "be sure NOT to do X"? My wife just purchased a 10lb boneless ham yesterday if that adds any relevance.

Thanks in advance

**GeronimusClone** · 12-22-2009, 02:06 PM

A ham you basically have to warm up don't you?

**Cycloin** · 12-22-2009, 02:08 PM

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.

**4VR4CY** · 12-22-2009, 02:25 PM

I concur with getting a bone in only... I've crock-potted it frozen for around 6-8 hours and it has worked out nicely. - A meat thermometer is your friend!

**3TrueFans** · 12-22-2009, 02:29 PM

Step 1) Wife prepares ham
Step 2) Eat ham

**BigJCy** · 12-22-2009, 02:29 PM

Agree with the other posters about getting a bone-in ham. Just like the taste better.

**3TrueFans** · 12-22-2009, 02:31 PM

For what it's worth, we've bought hams from hy-vee, fareway, walmart, whatever, but the best hands down is the ham we get from Aldi and it's not even close.

**GeronimusClone** · 12-22-2009, 02:34 PM

Spiral cut bone-in ham. The best.

**C.John** · 12-22-2009, 02:45 PM

Country Ham + Dr Pepper and a little pickle juice =

City Ham + Brown Mustard, brown sugar Ginger snap crust spritzed with bourbon =

I had good luck with the last recipe: LINK

Good luck

**Cycloin** · 12-22-2009, 02:46 PM

Originally Posted by C.John

Country Ham + Dr Pepper and a little pickle juice =

City Ham + Brown Mustard, brown sugar Ginger snap crust spritzed with bourbon =

I had good luck with the last recipe: LINK

Good luck

An Alton Brown Fan. Good call, John.

**C.John** · 12-22-2009, 02:48 PM

The City ham recipe was one of the first of his that I followed to the letter. Came out very good.

**Tarbox** · 12-22-2009, 03:01 PM

oooooooooops.

**CyPride** · 12-22-2009, 03:12 PM

Originally Posted by GeronimusClone

Spiral cut bone-in ham. The best.

I like a bone-in ham, but don't like it spiral sliced. I think a non-sliced ham is better, you can cut to your own size, and they won't dry out like a spiral ham will.

**theodore** · 12-23-2009, 08:20 AM

Originally Posted by rd4isu

So I got myself in a bit of a pickle by offering to prepare the ham for my family's Xmas gathering since my mom has to work the day after Xmas. One problem, I've never prepared a ham in my life. I'm thinking "how hard can it be, right?"

Beings as I've seen numerous tailgating recipes and the like shared on this fine board in the past, I'm wondering if anyone has a surefire (and relatively simple) ham preparation/cooking technique they'd be willing to share in order to save myself a Griswold xmas turkey moment? Perhaps a "be sure NOT to do X"? My wife just purchased a 10lb boneless ham yesterday if that adds any relevance.

Thanks in advance

Go to Aldi and get a spiral ham for $1.29/lb. My entire family buys these and can't be beat. Cook for 2 hours @ 200 degrees. I put pineapple rings and about 1/2 inch of pineapple juice in the bottom.