I am going to attempt to make a ham for Christmas dinner. My question is, have the hams you purchase at the grocery story been brined? Or do I have to do that myself?
Thanks
Ham question
In my experience yes they have been and there is no need to soak them.
The best results I have had are from roasting VERY VERY slowly in the oven (use a meat thermometer to make sure it is cooked properly) and then I slice off the skin, leaving on some of the fat, spread over a mixture of mustard and honey and then breadcrumbs and flash it back in the oven.
The best results I have had are from roasting VERY VERY slowly in the oven (use a meat thermometer to make sure it is cooked properly) and then I slice off the skin, leaving on some of the fat, spread over a mixture of mustard and honey and then breadcrumbs and flash it back in the oven.
If you use a roasting bag you can pour the juice away at half time (cut a tiny hole in the corner). It's true they pump the hams with brine to increase the weight. I always buy an organic ham from Stockmann and shrinkage hasn't been such a problem. The organic hams are smaller and more expensive but.... it's only Christmas once a year!!! Anyway... this year we're having M&S turkey and sprouts 
Last year after Christmas I was given the ham to take home. I found this
delicious recipe for soup. I chopped the ham and separated it into 150 gram
packets which I froze. We had soup for several months after. I'm sharing
the recipe with the ILs and will make some soup for them in the morning
before we head south with the rest of the ham.
Delicious Ham and Potato Soup
Submitted by: ELLIE11
Rated: 5 out of 5 by 438 members Prep Time: 20 Minutes
Cook Time: 25 Minutes Ready In: 45 Minutes
Yields: 8 servings
"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."
INGREDIENTS:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham (used 150 grams)
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
I usually add about 75 grams of frozen green beans. It's just my preference.
delicious recipe for soup. I chopped the ham and separated it into 150 gram
packets which I froze. We had soup for several months after. I'm sharing
the recipe with the ILs and will make some soup for them in the morning
before we head south with the rest of the ham.
Delicious Ham and Potato Soup
Submitted by: ELLIE11
Rated: 5 out of 5 by 438 members Prep Time: 20 Minutes
Cook Time: 25 Minutes Ready In: 45 Minutes
Yields: 8 servings
"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."
INGREDIENTS:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham (used 150 grams)
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
I usually add about 75 grams of frozen green beans. It's just my preference.
