georgehirschlifestyle.com
Hamming it UP!
Picking a Winner
• A bone-in ham is more tender.
• Go for the shank end because there's a little
more fat on that end making it moist & juicy
• The shank end is the pointy end of the ham,
whereas the butt end is rounded.
• A whole ham, offers more flexibility for
leftovers and sandwiches.
• A whole 12 to 14 pound ham serves 20 to
24 people.
• Buy cooked ham un-sliced. Besides costing
less, the meat tastes better when it's carved
thinly.
Bake a Winner
• Ham cooking rule of thumb = 325 degrees
at 25 minutes per pound or follow package
instructions.
• Estimate needing one-half to three quarters
of a pound of bone-in ham per person, or
one-fourth to one-third of a pound of
boneless ham.
• Fully cooked hams can be served as is, but
they'll taste better if glazed and roasted to
an internal temperature of 140 degrees F.
George’s Honeyed Ham Glaze Recipe
1 cup honey
For more of George’s Glazes:
1/2 cup ketchup
1/4 cup Dijon mustard
•
Cumberland Sauce
1/4 cup light brown sugar
•
Curried Cranberry Glaze
1/4 cup cider vinegar
•
Pineapple Sauce
2 Tablespoons orange juice
1 Tablespoon soy sauce
1 Tablespoon ginger, minced
•
TIP: To get the beautiful cross hatched effect,
score the surface of the ham on a diagonal,
1 Tablespoon orange zest
one inch apart, before baking. Optional, pierce
each diamond with a whole clove.
Mix all ingredients together in small pot, bring
up to a boil, then simmer for five minutes. Pour
over ham as a glaze 15-20 minutes before
removing from oven. Baste every five minutes,
For more recipes georgehirschliving.com
remove from oven and cool slightly.
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