Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do u prepare a ham to cook so it want be so salty?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do u prepare a ham to cook so it want be so salty?),it will help you,my kids.
Answers:
If you've purchased a nice country ham, you'll need to plan ahead since it takes a couple of days to prepare it. Learn how to prepare and cook country ham. Try Baked Ham in Champagne or Bourbon and Mustard Glazed Ham. You'll also find a myriad of ham recipes to use up that leftover ham.
I've ordered a local heritage turkey for Thanksgiving but just in case the diners don't take to its flavor, I want to have a ham too.
The FIL had a triple bypass in September so taking into account his health, I'm looking for a low sodium ham I can serve at the Thanksgiving meal.
I live in Durham, NC and would very much prefer to order one locally. Anyone know where I can find one? It doesn't have to be gourmet ham but just low sodium.
I tried my local Honeybaked Ham but they only have one type of ham and a 3oz slice of this contains 35% of the RDA for sodium! So, that's a no no...
this recipe is rather sweet
1 fully cooked ham (16 to 17 pounds)
Peach-Mustard Glaze:
1/2 cup peach preserves
1 teaspoon freshly ground black pepper
2 tablespoons dried mustard
1 tablespoon balsamic vinegar
1/2 teaspoon ground allspice
2 tablespoons confectioners' sugar
1 cup water, for deglazing drippings from baked ham
3 cups demi-glace, store bought
Peach Sauce:
4 tablespoons unsalted butter
3 pounds large ripe peaches (about 10), each pitted (but not peeled) and cut into 8 wedges
1/3 cup sugar
4 ounces dried peaches, cut into 1/2-inch slices
3 tablespoons cider vinegar
4 cups combined demi-glace and deglazed drippings
1 teaspoon salt
1 teaspoon potato starch dissolved in 1 tablespoon water (for thickening, if needed)
1 cup julienned basil leaves
Put the ham in a large stockpot, and fill the pot with enough cold water to cover the ham. Bring the water to 170 to 180 degrees F (below the boil; if boiled, the ham will crack open at the joint). Cook at that temperature for 3 hours, then let cool in the cooking water.
When ready to proceed with the recipe, remove the ham from the water. With a knife, remove the skin from the ham, and trim the surface of the meat where it is brown and skin-like around the shank bone. To make carving easier later, remove the pelvis or hipbone by running a knife around it. When the skin has been removed, trim off all but a thin layer of white fat from the surface of the ham.
Run the point of your knife in a crisscross pattern through the remaining fat on the top of the ham, cutting slightly into the surface of the meat. This scoring will help the glaze adhere to the meat while it cooks. Preheat the oven to 350 degrees F.
In a small bowl, mix the preserves, pepper, mustard, balsamic vinegar, and allspice together.
Spread the glaze coating on the top surface of the ham, place it in a roasting pan, and bake in the 350 degree F oven for 30 minutes. Reduce the heat to 325 degrees F, and continue cooking the ham for 1 hour. Sprinkle the powdered sugar on top, and cook for another 30 minutes, until nicely glazed. Transfer the ham to a platter, and set it aside in a warm place while you make the peach sauce. Discard the accumulated fat in the roasting pan, and add the 1 cup of water to the drippings in the pan, stirring to loosen and mix in the solidified juices. Add the demi-glace, and bring to a boil. Reserve for use in peach sauce.
For the peach sauce: Heat the butter in two large skillets, 2 tablespoons of butter per skillet. When it is hot, add half of the peach wedges to each skillet, and saute for 2 to 3 minutes. Sprinkle with the sugar, dividing it between the skillets, and continue cooking for 3 to 4 minutes longer. Add the dried peach julienne and the vinegar, half to each skillet, and stir to mix. Combine the contents of both skillets in one saucepan. Strain the reserved demi-glace mixture over the peaches, and stir in the salt. If the sauce is thinner than you would like, add the dissolved potato starch, and bring to a boil. Boil 1 or 2 minutes. At serving time, stir in the basil.
To make carving easier, make a vertical cut down into the ham approximately 1-inch above the shank bone. The object is to make a guard that your knife will not go beyond when you slice the ham; this will give a clean bottom edge to the slices and also protect your hand from the knife in case it happens to slide while you are slicing the meat. Slice the ham on the bias, stopping at the cut edge, and arrange the meat on a warm platter. Serve 3 or 4 slices of ham per person with few slices of the peaches and the sauce spooned around and over the meat
Other Answers:
pour a can of 7up over it, while its cooking
Many supermarkets sell low sodium ham. Smithfields, Hoemel, etc. Ask your butcher, he'll be glad to help ya!
If you buy a "Country Ham" it is salt cured and very salty. If you buy a smoked or sugar cured ham it won't be salty at all. You can just bake it.
I prepare my ham so it wont be salty with this recipe we use in my restaraunt
Using whole cloves, place the cloves into the ham , i use them 6 across ten row's depending on ham size , use less or more put one can of ginger ale into the bottom of roasting pan with one cup of hot water - the ginger ale breaks down the salt. bake for 45 minutes then you want to remove the clove from the ham and toss them in the bottom of your roasting pan.
then add the following basting sauce ( i also add pineapple jucie to the sauce , from a can of dole pineapple slices)
1 cup Ginger Ale
1 Cup Orange Juice
1 Cup Brown Sugar
Mix this all together and baste your ham every half hour
also at the last 15 minutes of baking , if you like the crystalised sugar ham , you can take one cup of brown sugar and 3 tablespoon's margarine(not packed) and put on top of ham this will give the crisp topping
Source(s):
10 years of being a chef :D
I don't eat meat but can vaguely remember my mom soaking ham in cold water to get some salt out before baking.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do u prepare a ham to cook so it want be so salty?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do u prepare a ham to cook so it want be so salty?),it will help you,my kids.
Answers:
If you've purchased a nice country ham, you'll need to plan ahead since it takes a couple of days to prepare it. Learn how to prepare and cook country ham. Try Baked Ham in Champagne or Bourbon and Mustard Glazed Ham. You'll also find a myriad of ham recipes to use up that leftover ham.
I've ordered a local heritage turkey for Thanksgiving but just in case the diners don't take to its flavor, I want to have a ham too.
The FIL had a triple bypass in September so taking into account his health, I'm looking for a low sodium ham I can serve at the Thanksgiving meal.
I live in Durham, NC and would very much prefer to order one locally. Anyone know where I can find one? It doesn't have to be gourmet ham but just low sodium.
I tried my local Honeybaked Ham but they only have one type of ham and a 3oz slice of this contains 35% of the RDA for sodium! So, that's a no no...
this recipe is rather sweet
1 fully cooked ham (16 to 17 pounds)
Peach-Mustard Glaze:
1/2 cup peach preserves
1 teaspoon freshly ground black pepper
2 tablespoons dried mustard
1 tablespoon balsamic vinegar
1/2 teaspoon ground allspice
2 tablespoons confectioners' sugar
1 cup water, for deglazing drippings from baked ham
3 cups demi-glace, store bought
Peach Sauce:
4 tablespoons unsalted butter
3 pounds large ripe peaches (about 10), each pitted (but not peeled) and cut into 8 wedges
1/3 cup sugar
4 ounces dried peaches, cut into 1/2-inch slices
3 tablespoons cider vinegar
4 cups combined demi-glace and deglazed drippings
1 teaspoon salt
1 teaspoon potato starch dissolved in 1 tablespoon water (for thickening, if needed)
1 cup julienned basil leaves
Put the ham in a large stockpot, and fill the pot with enough cold water to cover the ham. Bring the water to 170 to 180 degrees F (below the boil; if boiled, the ham will crack open at the joint). Cook at that temperature for 3 hours, then let cool in the cooking water.
When ready to proceed with the recipe, remove the ham from the water. With a knife, remove the skin from the ham, and trim the surface of the meat where it is brown and skin-like around the shank bone. To make carving easier later, remove the pelvis or hipbone by running a knife around it. When the skin has been removed, trim off all but a thin layer of white fat from the surface of the ham.
Run the point of your knife in a crisscross pattern through the remaining fat on the top of the ham, cutting slightly into the surface of the meat. This scoring will help the glaze adhere to the meat while it cooks. Preheat the oven to 350 degrees F.
In a small bowl, mix the preserves, pepper, mustard, balsamic vinegar, and allspice together.
Spread the glaze coating on the top surface of the ham, place it in a roasting pan, and bake in the 350 degree F oven for 30 minutes. Reduce the heat to 325 degrees F, and continue cooking the ham for 1 hour. Sprinkle the powdered sugar on top, and cook for another 30 minutes, until nicely glazed. Transfer the ham to a platter, and set it aside in a warm place while you make the peach sauce. Discard the accumulated fat in the roasting pan, and add the 1 cup of water to the drippings in the pan, stirring to loosen and mix in the solidified juices. Add the demi-glace, and bring to a boil. Reserve for use in peach sauce.
For the peach sauce: Heat the butter in two large skillets, 2 tablespoons of butter per skillet. When it is hot, add half of the peach wedges to each skillet, and saute for 2 to 3 minutes. Sprinkle with the sugar, dividing it between the skillets, and continue cooking for 3 to 4 minutes longer. Add the dried peach julienne and the vinegar, half to each skillet, and stir to mix. Combine the contents of both skillets in one saucepan. Strain the reserved demi-glace mixture over the peaches, and stir in the salt. If the sauce is thinner than you would like, add the dissolved potato starch, and bring to a boil. Boil 1 or 2 minutes. At serving time, stir in the basil.
To make carving easier, make a vertical cut down into the ham approximately 1-inch above the shank bone. The object is to make a guard that your knife will not go beyond when you slice the ham; this will give a clean bottom edge to the slices and also protect your hand from the knife in case it happens to slide while you are slicing the meat. Slice the ham on the bias, stopping at the cut edge, and arrange the meat on a warm platter. Serve 3 or 4 slices of ham per person with few slices of the peaches and the sauce spooned around and over the meat
Other Answers:
pour a can of 7up over it, while its cooking
Many supermarkets sell low sodium ham. Smithfields, Hoemel, etc. Ask your butcher, he'll be glad to help ya!
If you buy a "Country Ham" it is salt cured and very salty. If you buy a smoked or sugar cured ham it won't be salty at all. You can just bake it.
I prepare my ham so it wont be salty with this recipe we use in my restaraunt
Using whole cloves, place the cloves into the ham , i use them 6 across ten row's depending on ham size , use less or more put one can of ginger ale into the bottom of roasting pan with one cup of hot water - the ginger ale breaks down the salt. bake for 45 minutes then you want to remove the clove from the ham and toss them in the bottom of your roasting pan.
then add the following basting sauce ( i also add pineapple jucie to the sauce , from a can of dole pineapple slices)
1 cup Ginger Ale
1 Cup Orange Juice
1 Cup Brown Sugar
Mix this all together and baste your ham every half hour
also at the last 15 minutes of baking , if you like the crystalised sugar ham , you can take one cup of brown sugar and 3 tablespoon's margarine(not packed) and put on top of ham this will give the crisp topping
Source(s):
10 years of being a chef :D
I don't eat meat but can vaguely remember my mom soaking ham in cold water to get some salt out before baking.
correctness,It's Non-profit and only for informational purposes.
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