Hi all

I am having a party on a Sunday afternoon, but I will have no time Sat. or
Sunday to cook ham.
Question is if I bake it on Friday and slice it up will it still be okay and
taste fresh on Sunday aft?
Also what would be the best way to store it until Sunday?
Thanks in advance.

"Ninip" wrote in message
news:nSEbg.176646$P01.157705@pd7tw3no...
Hi all

I am having a party on a Sunday afternoon, but I will have no time Sat. or
Sunday to cook ham.
Question is if I bake it on Friday and slice it up will it still be okay
and
taste fresh on Sunday aft?
Also what would be the best way to store it until Sunday?
Thanks in advance.


If it were perishable it would be called a pork butt or pork roast not a
ham.
A ham is a cured meat, usually salt cured, smoke cured or both, often
already cooked, and it will keep just fine in the refrigerator. In fact
they usually are not frozen when you purchase them and if you buy one of
those stiff as a board salt cured hams you can store the thing for months
under the kitchen sink. A water added ham in a cryovac bag or a can is
usually already cooked and your just heating it through or sometimes
creating a sweet savory crust on the outside when you cook it further. I
usually cook a ham for one meal them slice up the leftovers and freeze them
in several individually wrapped ziplocks to make scalloped potato's n ham
for other meals. Since I'm also pretty lazy I usually slap a bone in ham
butt in the crock pot all day with about three cups of water till it's
falling apart tender, them using a corn starch and water slurry make a gravy
right in the crock pot for the mashed potato's. Our dog enjoys the bone.
To make scalloped potato's n ham alternate layers of sliced potato's, a
little ham, about 1.5 tablespoons of flour, a grind or two of pepper, three
slivers of butter and a little salt. (Bear in mind the ham already brings
some salt to the party so be sparing with it.) Layer until a fluted corning
ware crock of any size is filled to the top and ending with a layer of
potatoes, several grinds of pepper, slivers of butter and no ham or flour on
the top layer. Fill the container with milk until you can look down and see
the milk in the crevices between the potato's. Cover and bake at 350 for
1.5 hours removing the glass lid the last half hour. It's a good idea to
set the crock on a cookie sheet wrapped with tin foil when baking as it
often boils over. Let sit for about ten min. before serving. That last
half hour of baking you can also sprinkle your favorite cheese on top.
Basically the butter, flour and milk are making a béchamel sauce without the
hassle of actually making a béchamel sauce. This is my favorite ham dish
which I learned from watching my Aunt Bea cook it. She never measured
anything and neither do I when I make this.
Hope this helps, enjoy.

Sorry forgot to mention that I am using the ham cold on Sunday. It is for
the guests to make ham and cheese etc. buns.
You know cold cuts.

"Muddle" wrote in message
om...

"Ninip" wrote in message
news:nSEbg.176646$P01.157705@pd7tw3no...
Hi all

I am having a party on a Sunday afternoon, but I will have no time Sat.
or
Sunday to cook ham.
Question is if I bake it on Friday and slice it up will it still be okay
and
taste fresh on Sunday aft?
Also what would be the best way to store it until Sunday?
Thanks in advance.


If it were perishable it would be called a pork butt or pork roast not a
ham.
A ham is a cured meat, usually salt cured, smoke cured or both, often
already cooked, and it will keep just fine in the refrigerator. In fact
they usually are not frozen when you purchase them and if you buy one of
those stiff as a board salt cured hams you can store the thing for months
under the kitchen sink. A water added ham in a cryovac bag or a can is
usually already cooked and your just heating it through or sometimes
creating a sweet savory crust on the outside when you cook it further. I
usually cook a ham for one meal them slice up the leftovers and freeze
them
in several individually wrapped ziplocks to make scalloped potato's n ham
for other meals. Since I'm also pretty lazy I usually slap a bone in ham
butt in the crock pot all day with about three cups of water till it's
falling apart tender, them using a corn starch and water slurry make a
gravy
right in the crock pot for the mashed potato's. Our dog enjoys the bone.
To make scalloped potato's n ham alternate layers of sliced potato's, a
little ham, about 1.5 tablespoons of flour, a grind or two of pepper,
three
slivers of butter and a little salt. (Bear in mind the ham already brings
some salt to the party so be sparing with it.) Layer until a fluted
corning
ware crock of any size is filled to the top and ending with a layer of
potatoes, several grinds of pepper, slivers of butter and no ham or flour
on
the top layer. Fill the container with milk until you can look down and
see
the milk in the crevices between the potato's. Cover and bake at 350 for
1.5 hours removing the glass lid the last half hour. It's a good idea to
set the crock on a cookie sheet wrapped with tin foil when baking as it
often boils over. Let sit for about ten min. before serving. That last
half hour of baking you can also sprinkle your favorite cheese on top.
Basically the butter, flour and milk are making a béchamel sauce without
the
hassle of actually making a béchamel sauce. This is my favorite ham dish
which I learned from watching my Aunt Bea cook it. She never measured
anything and neither do I when I make this.
Hope this helps, enjoy.

It's a cured meat and should be just as tasty on Sunday as it was on Friday
when you cooked it. Store in the refrigerator on the serving platter
covered with plastic wrap. I freeze ham that I have cooked for long term
storage, because I have more storage space in my freezer than my
refrigerator and extended refrigeration tends to dry out meat. Cured meats
rarely go bad and often the most expensive types of cured pork, such as
prosciutto di Parma, are left hanging in what is basically a drafty barn for
as many as eighteen months or more without refrigeration of any kind.
Here read up on the subject.
http://en.wikipedia.org/wiki/Ham

"Ninip" wrote in message
news:SNNbg.178828$WI1.158144@pd7tw2no...
Sorry forgot to mention that I am using the ham cold on Sunday. It is for
the guests to make ham and cheese etc. buns.
You know cold cuts.

"Muddle" wrote in message
om...

"Ninip" wrote in message
news:nSEbg.176646$P01.157705@pd7tw3no...
Hi all

I am having a party on a Sunday afternoon, but I will have no time Sat.
or
Sunday to cook ham.
Question is if I bake it on Friday and slice it up will it still be
okay
and
taste fresh on Sunday aft?
Also what would be the best way to store it until Sunday?
Thanks in advance.


If it were perishable it would be called a pork butt or pork roast not a
ham.
A ham is a cured meat, usually salt cured, smoke cured or both, often
already cooked, and it will keep just fine in the refrigerator. In fact
they usually are not frozen when you purchase them and if you buy one of
those stiff as a board salt cured hams you can store the thing for
months
under the kitchen sink. A water added ham in a cryovac bag or a can is
usually already cooked and your just heating it through or sometimes
creating a sweet savory crust on the outside when you cook it further.
I
usually cook a ham for one meal them slice up the leftovers and freeze
them
in several individually wrapped ziplocks to make scalloped potato's n
ham
for other meals. Since I'm also pretty lazy I usually slap a bone in
ham
butt in the crock pot all day with about three cups of water till it's
falling apart tender, them using a corn starch and water slurry make a
gravy
right in the crock pot for the mashed potato's. Our dog enjoys the
bone.
To make scalloped potato's n ham alternate layers of sliced potato's, a
little ham, about 1.5 tablespoons of flour, a grind or two of pepper,
three
slivers of butter and a little salt. (Bear in mind the ham already
brings
some salt to the party so be sparing with it.) Layer until a fluted
corning
ware crock of any size is filled to the top and ending with a layer of
potatoes, several grinds of pepper, slivers of butter and no ham or
flour
on
the top layer. Fill the container with milk until you can look down and
see
the milk in the crevices between the potato's. Cover and bake at 350
for
1.5 hours removing the glass lid the last half hour. It's a good idea
to
set the crock on a cookie sheet wrapped with tin foil when baking as it
often boils over. Let sit for about ten min. before serving. That
last
half hour of baking you can also sprinkle your favorite cheese on top.
Basically the butter, flour and milk are making a béchamel sauce without
the
hassle of actually making a béchamel sauce. This is my favorite ham
dish
which I learned from watching my Aunt Bea cook it. She never measured
anything and neither do I when I make this.
Hope this helps, enjoy.