Just think, no more laborious scoring and sticking cloves in each little criss-cross and mixing up whatever glaze I once used. So much Sunday time wasted on the ham. Good grief.
A word about bone-in, fully-cooked hams. You can buy them in three ways:
- A whole ham: Works great if you are feeding a lot of people.
- The butt portion: Offers more meat and less bone. Slightly more expensive per pound than the shank portion.
- The shank portion: The bone runs through the middle of the ham and there is less meat than the butt portion. Some people feel that the shank meat is “sweeter”. Costs less than butt portion.
The butt portion costs a little more than the shank because there is less bone and more meat. It is my preferred cut. However, in the pictures below, I used the shank portion because, theoretically, I have a nice bone left over to make ham and bean soup. That’s a post for another time maybe in November or January or the end of October. I don’t know; you’ll just have to wait for it.
I used a Smithfield® brand ham and it was excellent. I am not promoting one brand of ham over another, but I want to pass along that this is great ham. Generally there have been two brands of ham from which to choose at my local grocery stores–Cook’s® or Hormel®. I have never been able to bring myself to pay Hormel® prices, so I have always bought Cook’s®. Now, though, Smithfield® hams are available and I have come to prefer them.
And one more thing. I realize that I am probably going to step on a lot of toes with this next statement, but I don’t buy spiral sliced hams. To me, they taste different and seem to be dryer after baking. Sorry if I offended anyone.
Hey, you’re going to have a leftover ham bone. Here are a couple of ways to make good use of it: