Ham suggestion....

OK, so I got the $5 ham from WinnDixie this morning. It's a 9.75 lb. shank portion smoked ham.

There is no way Dane & I will eat that much ham, even if I invite company over for the meal.

Do you think I could cut around the bone and then slice it into 2" ham steaks? I never thought of asking at the store if they could slice it for me....hmmmm, maybe I should call and see if they would do that?

I made ham tetrazzini with some left over ham the other day. I froze the bone to cook with navy beans someday soon.

PS I have a butchers bone saw you can borrow.

check out the recipe i posted from Jacques .. I am going to make it..

I called the store and asked about returning the ham to be sliced.....sorry, but, no ~ health department rule about not dealing with food after it leaves the store. Dumb me. I should have asked when I was there. He said that would not have been a problem.

So, I was able to cut around the bone and get two nice ham steaks....about 2 1/2" thick. Not much fat in the meat. So there is still a nice chunk to roast on the bone for a big dinner. Then I'll still have the whole bone to cook up for stock.

So, thanks for the offer, Norm, but my 5" bone stickin' out of my shank portion will just have to act as a rack for baking my ham. LOL

Barbara101 wrote:check out the recipe i posted from Jacques .. I am going to make it..

Where? I think I've missed it.....

Ohhhh, that looks like the perfect idea for the bone-in shank I have. The ham steaks will probably be done on a bed of scalloped potatoes with lots of half & half....

I have mixed up that glaze for the ham I am going to serve on Thursday, only I used pineapple balsamic vinegar instead of plain balsamic vinegar.

Uncle Jimmy wrote:In the freezer, I found a 2" thick nice big ham slice. That's it! One 2 inch thick monster slice. No bone in! About 10 inch round diameter thick slice. What do I do with that?? I am wishing for a ham steak, but Not That Thick.
What am I missing here???

Wow! If it were mine, I'd chop it up in cubes to use in pasta salad -- something Brian adores. I'd have to section it and put it in freezer bags again but with your huge family probably getting together for Easter, you might be able to use the whole thick slice! You could make pasta salad with a mayo dressing in one big bowl and pasta salad with a vinaigrette dressing in another bowl.

Speaking of ham, I saw Black Forest Ham is on sale at the grocery we go to. I'm having Brian pick up a two-inch "slice" from the deli so I can cut it up and freeze it in portions for pasta salad. I got that idea from Beth and it's a good one. A pound of the Black Forest Ham is currently cheaper than a pound of cut up small chunks people use for seasoning veggies down here so the time is right!

I have a Bores Head ham for Easter.  They had some to sample in the store and it was really good.

Ham is such an easy meat to use.

Jimmy, my mom use to do one of those big thick ham slices in the oven....she would slather it with mustard (for some reason I remember her using a lot of Coleman's Dry Mustard but that's so 'hot' that I cannot believe my memory is correct on that). She put the coated ham slice in a 9 X 9 Pyrex casserole pan and then poured half & half over it and let it bake, covered for an hour or so. Then she removed the foil and let it brown just a bit.

As I remember, the half & half would look all curdled from the salt & mustard (salt coming out of the ham, not any she added). It was gross looking but it was the best tasting, mild ham I've ever eaten.

I'm going to have to get a big old ham slice and try it again to see if my memory serves me right....