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Campfire Ranger
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Campfire Ranger
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Lol..pizza bagels over done ..yum !.......HAM...the food grade plastic they wrap them in don't melt ...keep the temp low like I said I have done them from frozen and they turn out fine ! ....u well be able to tell how it's going ..the juices that would have run off and burned to the pan will be a 1" deep on/In the wrap... also u only get one good poke with your temp pen as u will be putting a hole in the bag / stay high and know where the bone is so u get real readings ...leave the bag on thu the whole cook u can keep it above 150degs for a while and it an it going to dry out in the least bit. Please report back your findings . That juice that a good ham puts out ..deserves red taters lol! Thanks ATV. I am definitely going to try this! You said you put it on a pan. I'm assuming it's not in a roaster then, correct?
Last edited by Rooster7; 12/13/18.
The deer hunter does not notice the mountains
"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto
There sure are a lot of America haters that want to live here...
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Joined: Apr 2017
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Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
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For the ham thing above, the wife uses a Reynolds oven bag for the same results.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Joined: Oct 2004
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Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
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For the ham thing above, the wife uses a Reynolds oven bag for the same results. Thumbs up, FC
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Joined: Oct 2004
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Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
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For the ham thing above, the wife uses a Reynolds oven bag for the same results. Thumbs up, FC FC, does your wife make knife slits in the bag as would be done roasting a bird ?
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Joined: Apr 2017
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Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
Posts: 19,583 |
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Joined: Nov 2015
Posts: 19,202
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 19,202 |
For the ham thing above, the wife uses a Reynolds oven bag for the same results. Y'all are eating those old city hams.....lol. You need to get a good country ham from the Kentucky-Tennessee area. The proper way to cook those is in a lard stand, then after you take it off the stove, you wrap the can in blankets and keep it that way for about half a day. Some people don't like them because they're salty, but if you soak them before cooking, you get rid of most of the salt.
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Campfire Ranger
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Campfire Ranger
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Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
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That looks good to me.
We dont have those up here.
I am MAGA.
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Joined: Nov 2015
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Campfire Ranger
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Campfire Ranger
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That looks good to me.
We dont have those up here. Jim, they are the best of the hams IMO. Back when I killed my own hogs, I'd cure a couple each year, and they were good. The ones you buy though, are just as good. The longer you leave them hanging, the stronger the taste, and I'm not a fan of that. For my tastes, a year old ham is better than a 2 year old one. My preference is to fry the ham, and eat it on biscuits. https://youtu.be/gXrRc280-s4
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
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Last edited by New_2_99s; 12/14/18.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
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Plenty of country hams from the ham belt here in Kommiefornia. Been a few years since I've made one for Easter. Most folks prefer the flavor of city hams though because of the milder flavor. As far as flavor the stronger the better as far as im concerned.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Joined: Jan 2010
Posts: 15,357
Campfire Ranger
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OP
Campfire Ranger
Joined: Jan 2010
Posts: 15,357 |
I placed a wire rack in the bottom of the roast pan that come with a oven when u buy it ...denny...if u keep the temp low enough 170/ 220degs u can't over cook it ...I open the oven at 8/9am and toss it in 170 to 220 ...all day ...bout 6hrs in you will see/ smell it ...at this point your on the right trail..and u can adjust the temp down ,so you plan the other items to get done about the same time ..the ham can sit in / near the off oven ..if I'm at this point I throw a towel over it and some foil ...sleepy time for miss piggy !....helll now I'm going to go home tonight dig to the bottom of my chest frez and take out a full size Safeway ham ...both butt an shank together ...toss in sink till morning...so ... there I will join u all in cooking a baged ham .....good eats ...come on Saturday nite !
I work harder than a ugly stripper....
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Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
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Oh yea...then theirs cookie salad for desert on Xmas.....oink oink sayz me... sure glad I'm in shape...round is a shape...rrrrigghttt?
I work harder than a ugly stripper....
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Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
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Joined: Jan 2010
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Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
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Whole 20lb in at 0740 ! It was in the bottom of the frezzer.....a left over after Easter/ get them out of here sale ...77cents a pound ! ......did I ever tell you about starving children all over the world ...
I work harder than a ugly stripper....
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Campfire Tracker
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Campfire Tracker
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I like how you roll. I have a fiend whose family does a different nationality of food every year. Last year was Chinese, this year it's Greek and gyros are on the menu. It's kind of a cool idea, but I'm more of a prime rib or beef tenderloin kind of guy. Mike
Last edited by BOWHUNR; 12/15/18.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
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i just checked the local clip joint market for prime rib...15 bucks a lb...WTH
a three bone, 7 pounder will cost north of 100 bucks...WTH
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Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,089 |
For the ham thing above, the wife uses a Reynolds oven bag for the same results. Y'all are eating those old city hams.....lol. You need to get a good country ham from the Kentucky-Tennessee area. The proper way to cook those is in a lard stand, then after you take it off the stove, you wrap the can in blankets and keep it that way for about half a day. Some people don't like them because they're salty, but if you soak them before cooking, you get rid of most of the salt. Benton Hams in Madisonville Tn does the best I’ve had. Fantastic hams. http://bentonscountryhams2.com
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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