Ham Poll

[Lavabe]

HAM.

I have never gotten into this phenomenon known as spiral-baked ham (e.g., Honey Baked Ham, Heavenly Ham, etc...). I really don't like it. Thick cut ham just doesn't appeal to me. Thin sliced at a deli counter I can tolerate. Prosciutto, fine (but expensive)! Even a little country ham (with eggs, waffles, or pancakes) is nice. But I just don't care for the thick-cut overpriced stuff.

What ham do you prefer?

Thanks,
Lavabe

[sue71]

Yeah, yeah, another reason to pick on Sue. I don't like ham.

Now, bacon is another story. :D

[Lavabe]

Yeah, yeah, another reason to pick on Sue. I don't like ham.

Now, bacon is another story. :D

We all like Bacon...;)

[2535Miles]

I'm down for a slice or seven of a HoneyBaked Ham 'round Christmas time. My favorite part is making soup (not stew) a few days later. Split pea, 7-bean soup, you name it. Ymmmm!

[ohioguy2]

We all like Bacon...;)

Yeah, but what kind? I prefer Irish bacon, although Canadian is good also. Otherwise, thick cut and crisp peppered bacon is the way to go.:)

[Lavabe]

Yeah, but what kind? I prefer Irish bacon, although Canadian is good also. Otherwise, thick cut and crisp peppered bacon is the way to go.:)

If you noted the title of my response, "Bacon" refers to EarlJam's previous name on DBR 1.0.

But yes, thick cut with peppercorns would work. So would applewood smoked.

Cheers,
Lavabe

[CameronBornAndBred]

I love the spiral ham with pineapple slices, marciano cherries and suace...mmmm. Country ham is too salty for me. I'm hungry now.

[bjornolf]

I thought this was going to be a poll about country ham v. city ham. So disappointed. Personally though, I like to bake my own (see recipe thread), and then I can carve it however I want. The others are okay, even the country ham, though I haven't had the Coca-Cola one (that sounds WRONG).

[Lord Ash]

Hm... I know a thing or two 'bout pork.

First off, you need an "all of the above" option.

ALL sorts of ham are best. Thin, fine, good for a sandwich, but give me a nice thick piece. If it is a good piece, then the consistency should be perfect; firm, but with no resistance, with a mix of a salty and sweet taste. There is a great farm near my inlaws where you can wander in, pick your pig, and come back a day later for a nice big ham... made one last easter and it was fantastic!

Honestly tho, ANY ham is best. Lunch today was a ham and bacon sandwich... yum!

Never marinated a pork product in coke; usually I stick to beef for that.

Bacon needs to be cut thick. That is the only real requirement. While pepper and all are nice, be careful; too many spices can cover the taste. Don't overcook the bacon; it should be only halfway crispy, and the fat should still be fairly loose and almost a touch white. Dip the bacon in a little Grade B mid-amber maple syrup, and then dip some pretzels in the leftover bacon grease, and you've got a meal for champions! Champions who are destined for heart attacks maybe, but champions nonetheless!

[dukeforester]

Dip the bacon in a little Grade B mid-amber maple syrup, and then dip some pretzels in the leftover bacon grease, and you've got a meal for champions!

You are kidding, right?

[devil84]

Dip the bacon in a little Grade B mid-amber maple syrup, and then dip some pretzels in the leftover bacon grease, and you've got a meal for champions! Champions who are destined for heart attacks maybe, but champions nonetheless!

Mmmmm...bacon in maple syrup!! Not so sure about those pretzels in bacon grease, though!

My favorite ham: get a spiral cut store brand ham. Make a rub of sugar, brown sugar, cloves, and a few other special spices. Pile it on the ham. Break out the blow torch, and melt that sugar down to a crispy, crunch, sweet, delicatble Honey Baked Ham style crust. You can even chip it off and do it again :D (I LOVE that honey baked ham crusty glaze).

Not only is it the best glaze on the ham, but you can really entertain your husband, children, and mother while torching dinner (or is that entertain oneself while watching the horrified looks on said family members' faces?!).

OK, so I didn't really use a blow torch. I make glass beads, and used the special glass-melting torch to do it. Even better on the entertainment factor!

So that's why I answered "none of the above" to the poll.

[jimbonelson]

I just like the bones for my beans

[Devil in the Blue Dress]

I'm down for a slice or seven of a HoneyBaked Ham 'round Christmas time. My favorite part is making soup (not stew) a few days later. Split pea, 7-bean soup, you name it. Ymmmm!
Not only is the soup made with the leftover ham delish, a quiche made with some leftover ham and lots of cheddar and jack cheeses.... out of this world!!!

[Lavabe]

OK, so I didn't really use a blow torch. I make glass beads, and used the special glass-melting torch to do it. Even better on the entertainment factor!

Too bad you didn't use a blow torch. I was thinking about all those chefs on the food network using blow torches for their creme brulee, trying to imagine doing the same ... to a ham.:D

[captmojo]

Other.
You requested to specify, OK.http://www.wgwhite.com/ These guys for country ham. They are from Winston-Salem. (actually Mocksville NC)
If country ham is too salty for your tastes, I suggest that you soak this fine meat in a 50/50 mixture of water and your favorite black coffee for about two hours before cooking. This seems to pull out the saltiness and adds flavor.

Black Forest ham is another of my liking.

[CathyCA]

OK, so I didn't really use a blow torch. I make glass beads, and used the special glass-melting torch to do it. Even better on the entertainment factor!

Hey! When are you going to show me how to make those glass beads? :D

I voted for Honeybaked Ham, the spiral sliced stuff. YUM.

[Lavabe]

Other.
You requested to specify, OK.http://www.wgwhite.com/ These guys for country ham. They are from Winston-Salem. (actually Mocksville NC)
If country ham is too salty for your tastes, I suggest that you soak this fine meat in a 50/50 mixture of water ans your favorite black coffee for about two hours before cooking. This seems to pull out the saltiness and adds flavor.

Black Forest ham is another of my liking.

VERY much appreciated!!

[captmojo]

VERY much appreciated!!

You are quite welcome.

[DevilAlumna]

Too bad you didn't use a blow torch. I was thinking about all those chefs on the food network using blow torches for their creme brulee, trying to imagine doing the same ... to a ham.:D

I believe it would be jambon brulee, not creme jambon...

[devildeac]

HAM.

I have never gotten into this phenomenon known as spiral-baked ham (e.g., Honey Baked Ham, Heavenly Ham, etc...). I really don't like it. Thick cut ham just doesn't appeal to me. Thin sliced at a deli counter I can tolerate. Prosciutto, fine (but expensive)! Even a little country ham (with eggs, waffles, or pancakes) is nice. But I just don't care for the thick-cut overpriced stuff.

What ham do you prefer?

Thanks,
Lavabe

You forgot the (in)famous root beer basted ham from MANY years ago:rolleyes:

[Lavabe]

I believe it would be jambon brulee, not creme jambon...

Oh dear! You are SO correct. What I wrote was simply GROSS! Ycch!:D

[Lavabe]

You forgot the (in)famous root beer basted ham from MANY years ago:rolleyes:

Forgot??

It's one reason I put up this poll.

And yes folks, the ham was once basted in root beer.:mad:

And yes folks, it was an experience we will never forget.:mad:

And no folks, there is no beer to pair with it.:o

Cheers,
Lavabe

[devil84]

Hey! When are you going to show me how to make those glass beads? :D

Soon. Really! Maybe after I get back from watching my son in the All-American bowl in January?? And then after we make glass beads, we can do up a ham with the torch!!

[rthomas]

When I'm feeling sick with a cold, grilled ham and cheese and Campbell's tomato soup! Comfort food! Otherwise I don't really like ham.

I am a butt fan! I smoke 'em.

[Gordon Shumway]

No mention of serrano ham? For shame, dbr, for shame.

Also, the below is one of my all-time favorite ham recipes. It's even better if you brine it for 1-2 days before.

http://www.foodnetwork.com/recipes/alton-brown/city-ham-recipe/index.html

[captmojo]

I saw Paula Deen deep fry a brined ham last week. Wow! This woman would deep fry bacon grease. :eek:

[DevilAlumna]

Between this thread, and the impending winter storm (or rather, over-hyped talk of a winter storm), I had to buy some ham for some yummy split-pea soup. And maybe some sandwiches. And ham & eggs. I love ham.

[2535Miles]

Between this thread, and the impending winter storm (or rather, over-hyped talk of a winter storm), I had to buy some ham for some yummy split-pea soup. And maybe some sandwiches. And ham & eggs. I love ham.
Bone or no bone? Ymmm split-pea soup.