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Boneless Smoked Ham

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  • Boneless Smoked Ham

    Boneless Ready-serve Smoked Ham

    While bone-in hams are tastier, they are also quite a bit larger and I thereby only make one on special occasions when we are a good sized group for dinner. Thanksgiving and Christmas obviously come to mind. For other times I just buy a good quality precooked or ready-serve Boneless Ham. The other day I came across a 50% off sale for a 1.7kg Boneless Ham and decided to purchase it. For 4 people this will give us 2 meals. Since the ham was only $10 this works out to $1.25 per serving. Haha! I mention it only as most people love a good value.

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    Other than the ham I already had the other ingredients on hand…mostly. I didn’t have any Dijon Mustard left, but did have a wonderfully tasty Dutch Grain Mustard which I used instead.

    Some recipes call for an oven temp at 325°F and others at 350°F, so I compromised and set mine at 335°F. At 20 minutes per pound it took 1hr and 10 minutes. While the oven was preheating I prepared a mustard, brown sugar and pineapple juice basting sauce, which is more like a paste. I scored the ham and brushed on the basting sauce. I added a ½ cup of water and some pineapple juice to my baking dish and covered the ham loosely with some aluminum foil. About halfway through I re-basted the ham and removed the tin foil.

    With about 10 minutes left I melted some butter, added a half cup of packed Brown Sugar and some Pineapple juice that made for a wonderful simple syrup-type concoction. Great to pour over the ham slices once served. I also grilled some whole pineapple rings.

    Once the ham came out of the oven to rest for a bit, I mashed up a big batch of potatoes with butter and some milk and they were nice and creamy and oh so smooth. We decided on corn for the vegetable.

    It was delicious!

    Dynavector DV20x2L MC cartridge - Genesis G7.1f speakers - Marantz Reference PM-KI-Pearl Int. Amp. - Oracle Audio Paris MkV turntable - Various Morrow & Valab/King cables

  • #2
    We get a Honey-Baked ham for XMas eve every year for the group we invite over. It's great with their Champagne Mustard. Delicious but very salty.
    Thiel 7.2s, Manley NeoClassic 250s, Wadia 850, MIT Oracle V3 speaker cables, MIT MI-350 Oracle interconnects, Black Diamond Racing Shelves and Cones in a dedicated room with ASC Tube Traps, Room Tunes and 3 X 20 amp dedicated circuits.

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    • #3
      I'll send this to my mother and sister-in-law. They can kill anything. Heidi and I either make food or buy a ham for holidays so we don't have to eat their cooking. One year my mother-in-law made something for Easter that I wanted to send to CSI to determine if it was organic or inorganic.

      Last Easter we bought this wonderful pre-cooked ham, had it sent to them and they then took it out of the frig and served it ice cold. Ughhhhh.....
      Myles B. Astor, PhD, Administrator
      Senior Editor, Positive-Feedback.com
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      • Johnny Vinyl
        Johnny Vinyl commented
        Editing a comment
        Haha! I just read this again and I can't stop laughing! I think we all know people (and family members) like that.

      • Rob
        Rob commented
        Editing a comment

      • MylesBAstor
        MylesBAstor commented
        Editing a comment
        Yeah and no offense to my wife but Heidi claims her mother used to be a good cook. Somehow, I just can't imagine it. Her mom's idea of cooking vegetables is to boil them for 45 mins until all the flavor is removed. One year at Thanksgiving, she asked me how did I get my turkey so brown? How can't you get your turkey brown? Only problem is not burning the bird. One year she made a turkey that I swear was cooked in a bag. It came out like turkey stew.

    • #4
      I'm a fan of jamon Serrano, especially Iberico. pretty hard to screw it up when you don't need to cook anything, the perfect compliment is a glass of vino de Rioja.
      TechDAS | Graham Eng | ZYX | B.M.C. | Boulder | Magico

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      • Rob
        Rob commented
        Editing a comment
        Johnny, I'm going to ask you to turn in your foodie card Don't ask a Spaniard if Serrano is like Prosciutto, he's likely to say the Italians got the idea from them LOL. Iberico is especially good, its a breed of black hooved hog that's fed acorns in the remaining months of its life. consequently the Jamon has a sweet nutty taste.

      • Johnny Vinyl
        Johnny Vinyl commented
        Editing a comment
        Haha! Can I keep my card of I promise to check with my local butcher where I can get this? I'd love to try some.

      • Rob
        Rob commented
        Editing a comment
        you're not gong to find Serrano at your garden variety butcher shop, really good Jamon Iberico can run $5-6 an ounce! A Spanish or international market should have Serrano. I'm fortunate to live near a Spanish food dist with a retail shop that carries everything.

    • #5
      So the meal went over very well and I had about half of the ham leftover. I split it in two and cubed one portion into bite-size pieces which I'll use for a Pea Soup tomorrow. And with the other half I used a mandolin to slice manageable servings for sandwiches....almost all of that is already gone.
      Dynavector DV20x2L MC cartridge - Genesis G7.1f speakers - Marantz Reference PM-KI-Pearl Int. Amp. - Oracle Audio Paris MkV turntable - Various Morrow & Valab/King cables

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      • tom_hankins
        tom_hankins commented
        Editing a comment
        Fried ham & egg sandwiches on English muffins are one of my downfalls with left over ham!

      • Beaur
        Beaur commented
        Editing a comment
        Pea soup cries out for the leftovers from a bone in ham.

    • #6
      Looks like the meal went even better than you expected John. You guys dove into it so fast you forgot to snap pics of the ham after you'd baked it

      Rob, OMG. Iberico + Tempranillo = Heaven! Man I want to go back to San Sebastian!

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      • Rob
        Rob commented
        Editing a comment
        San Sebastian has been the culinary center on the continent for some years now, I'd like to go back too!

    • #7
      I made a series of business trips to Madrid about ten years ago and was introduced to jamon and paella. And of course the crusty bread, abundant Spanish olives and wines.
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      • Rob
        Rob commented
        Editing a comment
        stop already, I need a napkin

      • Johnny Vinyl
        Johnny Vinyl commented
        Editing a comment
        Keep it handy...I'm making a beef stew as I type this...and it's awesome
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