We bought a half ham today. 7.67 pounds. It fit perfectly in
Crash's new rotiserrie-toy. It should be done in a little over an
hour and a half.

On the label, it said, "Cured with water, salt, [chemical], brown
sugar, [and more chemicals]. No mention of vinegar, dill, or garlic
anywhere.

We bought an antique meat slicer a couple years ago at the thrift
shop. After I tear the ham apart into separate muscles tomorrow,
we'll slice it for sandwiches. Stray pieces can go into scalloped
potatoes. Other pieces can go into fried rice. Some can be diced
along with diced, leftover baked potatoes and some onions, fried in
bacon grease and ....

Damn, now I'm hungry, and I have to wait for an hour and a half!

Carol

One time on Usenet, said:

We bought a half ham today. 7.67 pounds. It fit perfectly in
Crash's new rotiserrie-toy. It should be done in a little over an
hour and a half.

On the label, it said, "Cured with water, salt, [chemical], brown
sugar, [and more chemicals]. No mention of vinegar, dill, or garlic
anywhere.

We bought an antique meat slicer a couple years ago at the thrift
shop. After I tear the ham apart into separate muscles tomorrow,
we'll slice it for sandwiches. Stray pieces can go into scalloped
potatoes. Other pieces can go into fried rice. Some can be diced
along with diced, leftover baked potatoes and some onions, fried in
bacon grease and ....

Damn, now I'm hungry, and I have to wait for an hour and a half!

It never occurred to me to put a ham in the rotisserie. Then
again, lots of things don't occur to me. I'm planning to serve
ham at our NY gathering, do let us know how it goes...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

On Thu, 29 Dec 2005 04:08:12 GMT,
(S'mee) wrote:

It never occurred to me to put a ham in the rotisserie. Then
again, lots of things don't occur to me. I'm planning to serve
ham at our NY gathering, do let us know how it goes...

Will do. I will definitely eat some of this tonight. I've been
jonesing for ham for weeks. If you'd like, I can take photos of my
whole ham demolition process tomorrow. I'm the only one I know (so
far) who tears the ham apart into individual muscles for slicing.
Anyone else?

Carol

On Wed 28 Dec 2005 08:52:15p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

We bought a half ham today. 7.67 pounds. It fit perfectly in
Crash's new rotiserrie-toy. It should be done in a little over an
hour and a half.

On the label, it said, "Cured with water, salt, [chemical], brown
sugar, [and more chemicals]. No mention of vinegar, dill, or garlic
anywhere.

We bought an antique meat slicer a couple years ago at the thrift
shop. After I tear the ham apart into separate muscles tomorrow,
we'll slice it for sandwiches. Stray pieces can go into scalloped
potatoes. Other pieces can go into fried rice. Some can be diced
along with diced, leftover baked potatoes and some onions, fried in
bacon grease and ....

Damn, now I'm hungry, and I have to wait for an hour and a half!

While you're doing all that separating and slicing, I bet some of it will
actually make it into your mouth! g

Enjoy! I love ham.

Unfortunately, I won't eat ham after it's been frozen, and I'm the only one
who eats ham in this house, so I never buy one, but I lucked out this year.
Spiral-sliced ham was served at David's office Christmas lunch. They
always buy way too much food, and there was nearly a whole ham left. David
brought me about 3 pounds of the stuff. Last night I just polished off the
last of it.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On Wed 28 Dec 2005 09:08:12p, Thus Spake Zarathustra, or was it S'mee?

One time on Usenet, said:

We bought a half ham today. 7.67 pounds. It fit perfectly in
Crash's new rotiserrie-toy. It should be done in a little over an
hour and a half.

On the label, it said, "Cured with water, salt, [chemical], brown
sugar, [and more chemicals]. No mention of vinegar, dill, or garlic
anywhere.

We bought an antique meat slicer a couple years ago at the thrift
shop. After I tear the ham apart into separate muscles tomorrow,
we'll slice it for sandwiches. Stray pieces can go into scalloped
potatoes. Other pieces can go into fried rice. Some can be diced
along with diced, leftover baked potatoes and some onions, fried in
bacon grease and ....

Damn, now I'm hungry, and I have to wait for an hour and a half!

It never occurred to me to put a ham in the rotisserie. Then
again, lots of things don't occur to me. I'm planning to serve
ham at our NY gathering, do let us know how it goes...

I don't buy hams now since I'm the only ham eater in our house, but years
ago I used to do them on the grill rotisserie at rather low heat for
several hours, applying glaze periodically. They were fabulous!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On 29 Dec 2005 05:23:28 +0100, Wayne Boatwright
wrote:

On Wed 28 Dec 2005 08:52:15p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

We bought an antique meat slicer a couple years ago at the thrift
shop. After I tear the ham apart into separate muscles tomorrow,
we'll slice it for sandwiches.

While you're doing all that separating and slicing, I bet some of it will
actually make it into your mouth! g

Do you really think so? I'm the very picture of restraint where ham
is concerned!

Enjoy! I love ham.

I do, too. It's starting to smell very, very good in here.

Unfortunately, I won't eat ham after it's been frozen, and I'm the only one
who eats ham in this house, so I never buy one, but I lucked out this year.
Spiral-sliced ham was served at David's office Christmas lunch. They
always buy way too much food, and there was nearly a whole ham left. David
brought me about 3 pounds of the stuff. Last night I just polished off the
last of it.

Whoo-hoo! The only thing better than ham is free ham!

Carol

On 29 Dec 2005 05:25:23 +0100, Wayne Boatwright
wrote:

I don't buy hams now since I'm the only ham eater in our house, but years
ago I used to do them on the grill rotisserie at rather low heat for
several hours, applying glaze periodically. They were fabulous!

I've got a great honey glaze recipe for ham, and we really enjoyed it
the one time we made it. But I generally like my ham plain.
Although... whole cloves and orange juice concentrate are mighty fine
on ham.

Carol

On Wed 28 Dec 2005 09:33:44p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

On 29 Dec 2005 05:25:23 +0100, Wayne Boatwright
wrote:

I don't buy hams now since I'm the only ham eater in our house, but
years ago I used to do them on the grill rotisserie at rather low heat
for several hours, applying glaze periodically. They were fabulous!

I've got a great honey glaze recipe for ham, and we really enjoyed it
the one time we made it. But I generally like my ham plain.
Although... whole cloves and orange juice concentrate are mighty fine
on ham.

When I used to rotiss the ham, I used a honey-based glaze and also
contained brown sugar, orange juice, and lemon juice. I stuck the ham
with a few whole cloves.

When I used to bake ham, I did it the way my mom and grandmother did way
back when...scored the fat into diamonds, rubbed well with mustard, then
brown sugar, affixed pineapple slices and marachino cherries to the
surface, and stuck whole cloves in any remaining intersecting diamonds. I
always loved the way the pineapple tasted after baking on the ham.



--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On Wed, 28 Dec 2005 21:52:15 -0600, Damsel in dis Dress
wrote:

We bought a half ham today. 7.67 pounds. It fit perfectly in
Crash's new rotiserrie-toy. It should be done in a little over an
hour and a half.

Okay, it's done! It was a precooked, skinless ham, so we're able to
eat the entire brown, crunchy outside. Cooked it for 1 hour 40
minutes and got pulled ham. I *love* good, stringy ham. For normal
slicing use, I'd cut that time in half. In the meantime, we're
chowin' away on some incredible pig.
http://tinypic.com/jahwm9.jpg

This rotisserie will never be put away. It has a permanent home on
our table.

Carol

On Thu, 29 Dec 2005 00:07:14 -0600, Damsel in dis Dress
wrote:

In the meantime, we're
chowin' away on some incredible pig.
http://tinypic.com/jahwm9.jpg

It's lovely. Of course, that's more meat than we eat in a month, so I
don't think a rotisserie is in our future, but still, so glad it
worked out for you!

serene

On Wed, 28 Dec 2005 23:26:33 -0800, serene
wrote:

On Thu, 29 Dec 2005 00:07:14 -0600, Damsel in dis Dress
wrote:

In the meantime, we're
chowin' away on some incredible pig.
http://tinypic.com/jahwm9.jpg

It's lovely. Of course, that's more meat than we eat in a month, so I
don't think a rotisserie is in our future, but still, so glad it
worked out for you!

Thank you, Serene! I can't wait to start using it as an ingredient in
things! You could rotisserie veggie kebabs ...

Carol

"Damsel in dis Dress" wrote in message
...
We bought a half ham today. 7.67 pounds. It fit perfectly in
Crash's new rotiserrie-toy. It should be done in a little over an
hour and a half.

On the label, it said, "Cured with water, salt, [chemical], brown
sugar, [and more chemicals]. No mention of vinegar, dill, or garlic
anywhere.

We bought an antique meat slicer a couple years ago at the thrift
shop. After I tear the ham apart into separate muscles tomorrow,
we'll slice it for sandwiches. Stray pieces can go into scalloped
potatoes. Other pieces can go into fried rice. Some can be diced
along with diced, leftover baked potatoes and some onions, fried in
bacon grease and ....

Damn, now I'm hungry, and I have to wait for an hour and a half!

Carol

Save the bone for Ham Bone Stock - use it in:

Bean soup
Split pea soup
as the stock to cook Black Eyed Peas on New Years Day.

Etc....

Dimitri

One time on Usenet, said:
On Wed, 28 Dec 2005 21:52:15 -0600, Damsel in dis Dress
wrote:

We bought a half ham today. 7.67 pounds. It fit perfectly in
Crash's new rotiserrie-toy. It should be done in a little over an
hour and a half.

Okay, it's done! It was a precooked, skinless ham, so we're able to
eat the entire brown, crunchy outside. Cooked it for 1 hour 40
minutes and got pulled ham. I *love* good, stringy ham. For normal
slicing use, I'd cut that time in half. In the meantime, we're
chowin' away on some incredible pig.
http://tinypic.com/jahwm9.jpg

This rotisserie will never be put away. It has a permanent home on
our table.

It looks wonderful! And sounds heavenly. Thanks for sharing...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

In article ,
"Dimitri" wrote:

Save the bone for Ham Bone Stock - use it in:

Bean soup

I claimed the bone from the Christmas ham at DD's. I bought a bag of
15-bean*-variety for soup and cooked it this morning. Rob's been
carrying on about how wonderful it is. We'll see if he'll have any more
of it, though. I allus used to bring a pint to The Widow Geraldine. :-(
*I laughed at Chris - "They list 17 kinds of beans, Mom, but apparently
only put in 15 of them. Plus barley." I added about a cup of lentils
to the kettle after a couple hours of cooking. Good stuff.
--
http://www.jamlady.eboard.com, updated 12-22-05