I have a ham and want to do something different or special with it.

exactly what kind of ham do you have? is it smoked?

Place the raw ham on a leather chair and sit on it until it is cooked.

Ham in coca cola. Genuinely delicious. (Not a glaze).

Don’t forget the side of girl Mayo!

Green eggs pair very well with it.

That recipe was impossible to follow

Dice it and add it to an omelet.

Smoked yes but lightly so.

I knew someone would chime in with a sweet recipe. People often half read before responding.

It’s not actually sweet at all, OP. The sweetness dissipates.

But you’re welcome, you rude cunt.

r9 he also said he hates cloves and this recipe has cloves.

This is not particularly helpful (sorry OP!) but if you’re looking for something different, ham-wise, next time buy a Virginia country ham and see if you like it.

eat. meat

I am the one who asked if it is smoked. Which usually implies cured and cooked. You replied "slightly". I don't know what that means. Either you have a pre-cooked ham or you don't. What you do with it depends a lot on what kind of ham you have. Look at the package. Does it say "must be cooked thoroughly" or "fully cooked".

R11 I love it, not available where I live.

It is cooked and only needs to be heated and it is lightly smoked. We have lightly smoked, fully smoked and double smoked all available. All are fully cooked.

All my ideas involve eggs and Jarlsberg or sharp cheddar.

Or Jarlsberg/Gruyere and peasant bread and grainy mustard and maybe some sauerkraut.

My mom used to make this open-faced sandwich: it was a mixture of grated cheese and grated onion and some mayonnaise to keep it together. It’s like a spread. Put ham on top of a slice of bread, and a layer of this spread. Broil it until bubbly and serve with mustard and bread and butter pickles.

It was a thing to use up leftover ends of cheeses and holiday ham and sometimes dinner rolls.

Buy some kosher dill pickles, find the meat grinder and make ham and pickle salad sandwiches.

I am sure my fellow dl’ers can provide a spirited discussion of the best Mayo to use.

Personally bread-wise I prefer toasted rye, but wonder bread gives the whole dish a certain trailer trash decadence.

Thanks R16 good idea for the leftovers.

R14 / OP thanks for answering. You may not like my suggestion. If it's a good quality ham, precooked, then I don't fuss with it much, because I consider it window dressing. I would think about "different" or "special" sides to serve it with. I appreciate that it comes to me as a full ham. So present it as such - sliced. The point of a pretty glaze is presentation - for a special dinner. Doing a glaze is a loving thing to do because you have to attend to the ham while its cooking. So while it seems simple and old hat, it is in face "special". If you don't attend to it - glazing it over and over - the glaze will not be beautiful AND the ham will dry out. So I personally can't be bothered doing glazes

If you aren't attached to it being a full ham, presented as such, then you can cube it and the possibilities for "special" dishes are endless.

Hollow out the middle and fuck it.

Glaze it with a can of beer. My mom's favorite technique and very delicious.

No cubes....I may leave it alone but am curious about this beer.

R21 all the beer glazes I find contain sugar, how was your mother's different?

Split pea soup

Have you tried shoving it up your ass? That would be pretty unexpected.

Roast ham that is smoked or cured, scalloped potatoes/potatoes Anna, roast asparagus. I think a salty meat needs something sweet and tart to balance it, so maybe a cold cranberry relish or homemade chunky applesauce.

That’s not unexpected, though.

I googled “savory holiday ham,” and this is one of the recipes.

Cajun ham

There are several rosemary mustard glaze ham recipes online.

This recipe looks really good, with garlic, rosemary, and lemon.

^The above recipe is for a fresh ham, but I’m sure you could easily adapt it for a smoked ham.

I may try this recipe myself.

This one uses a garlic crust on a smoked ham.

garlic infused smoke ham? barf. and who really enjoys a mustard glaze?

R32 - I enjoy Gulden’s spicy brown mustard on all sorts of things - hamburgers, sandwiches, fries, soft pretzels - depends on your palate.

I like mustard on ham. Prepared mustard spread on ham, at the table. I don't hot sweet mustard glazes? Do you?

They sell slices of Italian rosemary ham at the deli, so maybe it would taste ok, prisspot r32.

Great idea R26. The site is not available in my country but I get the idea.

In general I like mustard as a flavor, either added as part of the cooking or a prepared condiment. I don’t like curry at all.

[quote]Have you tried shoving it up your ass? That would be pretty unexpected.

Well he certainly wouldn't have to worry about a sweet glaze if he did that.

READY IN: 8 hrs 10 mins

SERVES: 15

INGREDIENTS

2 tablespoons spicy brown mustard

2 teaspoons Worcestershire sauce (or my original thought was liquid smoke, but then learned I didn't have any)

2 teaspoons ground cumin

2 teaspoons fresh ground black pepper

1 1⁄2 teaspoons garlic powder

1 1⁄2 teaspoons mustard powder

8 1⁄2 lbs bone-in ham

DIRECTIONS

1. In a small bowl, wisk all ingredients together.

2. Pat ham dry with papertowel.

3. Schmear all over ham.

I put mine in the slow cooker for 8 hours on low, or you could bake, roast, smoke, or grill the ham, depending on your preference. You could also marinate the ham before cooking, but I just didn't think about this until the morning of.

I made a double batch of this to use as a dipping sauce as well.

^ The recipe from r26

That sounds really good R39/40. I will make it tonight.

I think the r26 recipe must use a fresh ham since it cooks so long, so you’d have to adjust for a smoked ham.

I will adjust the timing, no problem.

The recipe from r26 has this comment:

“ I used 1 tbsp of fresh minced garlic instead of garlic powder. I doubled the recipe for my ham and really coated the whole thing. I thought the glaze was a little bitter so I added 3 tbsp of honey which did not make it sweet at all. I did not want sweet!! It is so hard to find ham recipes that are not sweet. This was so amazing!!”

Hollow out the center and stuff it with cod and prunes.

Several more comments on the recipe from r26

“ Last time I used spicy brown mustard this time I used Dijon, it's still very good!”

“ Also not a fan of sweet glazes. Loved your creation! I subbed chili powder for cumin only because I didn't have any-worked great.”

(Cumin can be an overpowering flavor, so the last comment intrigued me.)

I will forgo the honey, I find 'not sweet at all' for others to be disgustingly sweet to me.

Different tastes.

Southern deviled ham spread is a delicious way to use some leftovers.

It should be slightly chunky, not too smooth.

I too abhor glazed ham. Anytime I cook one I discard the sweet glaze packet.

another vote for Nigella Lawson's White Trash Ham in Cocoa Cola. It's wonderful, and has been our Christmas maintainstay for years. The "broth" makes the best black bean soup.

mainstay

I ignore my fans.

I think ham calls for Sherry, and lots of it. If you're not keen on Clove, OP, try to spice it up with a bit of Allspice, a bit of ground Coriander, and just a tiny bit of Mace.

Port is lovely with ham. This recipe looks interesting, just pass on the sugar, or use less. A Ginger Orange Markalade like the French St. Dalfour make would be perfect, as it really isn't sweet at all.

Yes that's the winner at R54.

Dear radiant capricious OP,

Wouldn't it be a lark to incorporate your ham into a festive aspic?

Mustard and ham just go together. Beer glaze sounds good as well. I used to use beer in cooking quite a bit. Only thing I'd avoid is a dark beer (overpowering flavor). Prefer a lager like Heineken or Corona.

Ham in Coca Cola is a recipe for vomit no matter what chef endorses it.

I did the mustard glaze that was shared, and it was excellent.

R54 is actually the loser. What 'isn't sweet at all' to people who eat sugar is disgusting to me.

This is bas what my mom's recipe was like, but she rarely used pineapple.

R59 Sorry you're disgusted by the recipe I suggested, but for the record, I said you could omit the sugar... You should have specified sugar free, if you're so religious about it. BTW, St. Dalfour doesn't contain any added sugar, and Seville Oranges are bitter, not sweet.

The ginger is quite HOT, there's tonne of the Balsamic vinegar, and with the onions and the Port this ham (sans sugar) would not taste sweet to most average people You will have to learn to adapt recipes, and make the proper substitutions if you require absolutely zero sugar.

I hope you realise that a boatload of sugar is used to cure most hams!

MARY!

I would think I hate sweet would imply no sugar.

Rum. Ya gotta soak it in rum.

R63 No need to be such a taciturn twat about it when someone is kind enough to make suggestions. Sounds as if a little sugar may improve YOUR flavour.

R44 You're exactly right about the honey. The stickiness helps the other herbs, mustard and spices stick to the meat. With a smoked ham it won't be sweet at all by anyone's standards.

Mmmmmm... a ham sandwich, with extra mayo!

Wrong R66 Honey with herbs is sweet by my standards.

Brush on some hot English mustard, yum.

Who is the Greg? I thought this space was anonymous

Real "Mavens" don't know from ham

Jam it up your cloaca, OP. Then post in on IG.

Step 1) carve the ham into 14 identical swans.

Step 2) stuff each ham swan with a dough ball made from Aunt Jemima’s pancake mix. OMIT THE SUGAR lest it be sickly sweet.

Step 3) boil for three hours

Step 4) garnish with a festive sprig of parsley.

I thought this was a thread about G!

R73 Do all that, then jam them all up your cloaca.

R66 Wrong. Not the way I make it.

Bump, you hambone.

If you don’t want to serve a whole ham, just fry slices for a ham and egg breakfast.

Try making a Southern Maryland style stuffed ham. No sugar, not sweet at all. Has some kick to it and the left-overs makes amazing sandwiches. It's stuffed with a pepper and kale mixture. No cloves either.

Boil it in CocaCola with an onion. You can google Nigella Lawson’s recipe. It has a smoky, rich flavour.

Fuck it.

Then serve it.

This thread was never about a ham. It's about a "ham", and I shudder to think what the true object might be.

r82 Lady ham? Field ham? Inquiring minds want to know.

I think "ham" might mean "skin tag on my butt hole". Or maybe OP is FTM and their "ham" is their enlarged clit and every new suggestion means they get to finger their clit.

Lesbians always love clitoris and ham. Make sure to serve them that.

Give it a nice semen glaze and see if your guests can identify it!