sf wrote:
>>
> Other than disagreeing with your advice to switch from yellow to brown
> mustard, you're right on. There's no way a 10 lb ham will only yield
> 4 lbs of meat - the bone can't be any more than one pound and there
> will be little shrinkage unless it's over cooked. It's precooked, so
> all he needs to do is warm it up enough to set the glaze. It'll be
> served at room temperature anyway so he shouldn't knock himself out
> fussing over it. If he's concerned about it not being enough, then he
> should call to ask how many other people are bringing what and if they
> have any flakes in the crowd. There are always some who are known not
> to follow through on promises, but maybe they've figured that in. So
> after he talks to the organizers, he can decide if he wants to buy
> more ham or not. As far as that suggestion to buy a whole ham and
> carve it on the spot, I say ARE YOU OUT OF YOUR FREEKING MIND? Do the
> opposite and buy a spiral cut ham, so all you need to do is slit it
> lengthwise and pile serving sized slices on a serving platter. Go for
> as little fussing as humanly possible.
>

The ham is in the roaster @ 300°F, and it's obvious I bought *way* too
much. Hopefully we'll have 50 turkey-haters show up instead of the
usual 30 omnivores, so most of it gets eaten. :-)

I was going to put them face-down on a rack, but they were too tall to
put the lid on, so I tied them face-to-face with butchers twine and made
one big 18.5# roast out of it. That's bigger than it sounds; it pretty
much fills the roaster. In about 6 or 8 hours I'll take it out,
transfer to a couple of pyrex pans, coat with mustard, brown sugar, and
gingersnap crumbs, and put them uncovered in a hot oven for a while to
brown.

Tomorrow I'll wrap one of the bones up for the freezer and pressure cook
the other one to make broth for a pot of Great Northern beans (small
white) soup.

-Bob