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Old Dorms Rule!

Joined: 1/23/01 Posts: 4546
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Soaking and cooking instructions from the Edwards website

Still gonna be salty. Think of it as more of a condiment than an entree. Here's the text:

Cooking: Mold on the skin of an aged ham is natural and harmless. Remove by washing with hot water and a stiff brush. (If necessary, remove a portion of the hock so ham fits into the cooking vessel.) Prior to cooking your Wigwam ham, soaking is essential. Soak ham overnight in water to remove salt. Then, wash with warm water and a stiff brush to remove mold and pepper. Traditional Method: Cook the ham in a low oven in a covered roasting pan with just a quart of water. You can also place ham in a pot and cover with fresh water. Bring water to slow SIMMER (not boil) and maintain for 20-25 minutes per pound, plus 20 minutes (e.g., approximately 51/2-6 hours for 15 lb. ham) & or until meat thermometer shows internal temperature of 160 degrees F. Add water as needed to keep ham fully covered. When fully cooked (and while still warm), remove skin & trim fat to 1/4-inch thickness. Apply ham glaze, if desired.

Glazing: After skin removal and fat trimming, rub 1 cup of glaze (or brown sugar) over ham, score fat in a diamond pattern and stud with whole cloves. Bake at 300 degrees F. for about 30 minutes, or until lightly browned.

Carving: The flavor of aged hams is enhanced by carving into very thin slices. (Thick slices can cause overpowering flavor intensity.) Using a sharp knife, make your first cut on the glazed side of the ham, at hock (small) end. Cut consecutive slices on a 45-degree angle, straight to the bone, keeping slices as thin as possible.

(In response to this post by Zhoo)

Link: I grew up on this stuff

Posted: 01/11/2019 at 11:04AM


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Current Thread:
Best Way to "De-Salt" a Ham? -- StepHoo 01/11/2019 10:13AM
  Could you ask you neighbor to use less salt? ** -- MasterRusty 01/12/2019 10:29PM
  Clemson might be trying some De-Salt action today ** -- exit272hoo 01/12/2019 09:24AM
  I suggest a big pan of biscuits ** -- ARKHOO 01/11/2019 1:50PM
  LOL. This!! ** -- SemiHoo 01/11/2019 4:17PM
  Do you love salty pork? -- The Hook 01/11/2019 12:41PM
  I'm thinking in some greens and garlic. yum. ** -- The Hook 01/11/2019 11:29AM
  Wow, they had Youtube in the 18th century? ** -- GtownHoo 01/11/2019 11:45AM
  It was called Daguerreotube back then. ** -- Guy Caballero 01/11/2019 12:42PM
  Voustube ** -- 01/11/2019 12:39PM
  Sephia toned, very grainy. ** -- FontanaHoo 01/11/2019 11:48AM
  Zhoo got it right He google like I google -- GtownHoo 01/11/2019 10:56AM
  I dont google...I bing :) ** -- Zhoo 01/11/2019 11:32AM
  Soak in water... -- eric cartman 01/11/2019 10:32AM
  Soaking and cooking instructions from the Edwards website -- Old Dorms Rule! 01/11/2019 11:04AM
  Rum. ** -- shakenbake85 01/11/2019 10:29AM
  You can't shake Salt... -- The Hook 01/11/2019 10:20AM
  Let the Carcasses Hit the Floor! ** -- jdubforwahoowa 01/11/2019 10:37AM

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