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What I Learned From My First Large Ham.

I learned there’s nothing to preparing a Ham, especially one that’s pre-cooked, like the one pictured here.  Since a Ham usually starts with a smoked flavor, it’s almost best to just place it in a Dutch Oven without anything else.  For this Ham, I read several recipes before choosing to add a combination of Brown Sugar, Pineapple Juice and Beer.  I also thought that a deep scoring would allow the baste to permeate more deeply into the meat and make it look prettier.

Overall, the Ham did look nice, but the too-deep scoring made it difficult to cut a decent slice for my guests.  It yielded too many small squares – HA.  And the Beer/Pineapple/Sugar combination wasn’t good either.  I could still taste the Beer, which I usually prefer in a glass.  I also added too much liquid to the pot, which isn’t necessary since the Ham was cooked covered.  When it was done (12 minutes per pound), I found myself shaving off the outside to obtain a reasonably sized slice of the traditional Ham inside.  Next time I’ll simply add a little Brown Sugar.  I had previously seen that recommendation, but thought I needed some liquid — I’ve since learned, when covered, a Ham will provide its own juice.  Now on to Split Pea and Ham Soup…

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