Don't even consider a boneless ham. For 14 people, buy a good quality bone in aged ham that's at least 10lbs. It's Christmas and the leftovers are the start of excellent soup.
I guess we eat a bit different here in the Great Lakes State!
How Much Ham?
- Thread starter Cyrano
- Start date
Don't even consider a boneless ham. For 14 people, buy a good quality bone in aged ham that's at least 10lbs. It's Christmas and the leftovers are the start of excellent soup.
I guess we eat a bit different here in the Great Lakes State!
Hell he is in Texas--down south here the 200 pounders are the Chirrins!
I do turkeys for Thanksgiving, but Christmas is always a big roast of beef, say six pounds or so for six of us, so there are some left overs for Philly cheesesteak sammiches or beef stroganoff, etc.
Hmm. I suppose it loses some weight cooking, which I do on a Weber charcoal grill, testing for doneness with an instant read thermometer. I sear it on all sides, then shove the coals to one side, the roast to the other, and put the lid on for indirect cooking.
It is simple to cook, and always a big hit. Expensive, sure, but as someone said, "Hey, it's Christmas!"
Hmm. I suppose it loses some weight cooking, which I do on a Weber charcoal grill, testing for doneness with an instant read thermometer. I sear it on all sides, then shove the coals to one side, the roast to the other, and put the lid on for indirect cooking.
It is simple to cook, and always a big hit. Expensive, sure, but as someone said, "Hey, it's Christmas!"
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I picked up a couple of the around 3lb sliced boneless hams from Honey Baked Hams back for Thanksgiving. They were $10/lb which is pretty much what I pay for my brisket and smoked turkey at the local BBQ shops. Stuck one in the freezer. Mom and I finished the first one a couple days ago and I just pulled the 2nd back out. The best sandwiches to take with me to work. I usually do a layer of brisket, then provolone and top it off with ham.
You ARE on a S&W website....so MY answer is sort of like the old ammo question...how much is enough?.....Too much ham is almost enough... just like ammo.
MY favorite hams come from right here in Montana...not the cheapest there is by any means but, in my humble opinion the finest I have ever eaten....they are from montanavalleyhams.com........
And I don't have ANY connection other than as a customer once a year!!
Randy
MY favorite hams come from right here in Montana...not the cheapest there is by any means but, in my humble opinion the finest I have ever eaten....they are from montanavalleyhams.com........
And I don't have ANY connection other than as a customer once a year!!
Randy
kwselke
Member
Math... you guys are doing math!
I know. Bigride just felt a disturbance in "The Fourth".
Not to hijack, but has anyone here tried the Aged Raw Country Hams from the Kentucky Gun Co.? I got their email and ordered one, so I hope they are as good as they make them sound.
I'm afraid my physique mirrors my personal motto of "too much is barely enough!"
I'm afraid my physique mirrors my personal motto of "too much is barely enough!"
Also, not to drift this thread,last year the wife and I had some wonderful scallops for Christmas I can still taste them.. this year however we are changing course and are going to experiment with prime rib using the following video to instruct us, pretty much straightforward as we see it. We will be doing a 5-6 pound roast so we’ll have plenty of leftovers.
terry
[ame]https://www.youtube.com/watch?v=NUQ49SoteE0[/ame]
terry
[ame]https://www.youtube.com/watch?v=NUQ49SoteE0[/ame]
DeathGrip
US Veteran
I really like a good ham and the leftovers make for some good eats plus freeze better than most precooked meats.
Mmmm, Ham and eggs. Ham and pancakes. Ham and potatoes. Ham and and and.....
On another pork part, My wife made the best Christmas Pork Roast ever.
Dang. I miss her so much.
Mmmm, Ham and eggs. Ham and pancakes. Ham and potatoes. Ham and and and.....
On another pork part, My wife made the best Christmas Pork Roast ever.
Dang. I miss her so much.
Coming from a big Italian family, growing up Christmas Eve was when the whole family got together to EAT, and I mean EAT. We would all show up at one of the designated Aunts homes around 2:00- 3:00 in the afternoon and by 4 -4:30 the food would start coming. Course after course of spaghetti, lasagna, calimar, stuffed baby squid in marinara, meatballs, Italian sausage and fried peppers, deep fried smelt, scallops wrapped in bacon,shrimp scampi, salads of all sorts and the deserts!!! All leading up to Midnight Mass at St.Marys. Man I miss those days. We were full for days. Christmas Day dinner at home was usually a small baked ham cooked by mom, left to cool for a couple of hours to make sandwiches on fresh Italian bread.
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Tinhack
Member
Man, I gained five pounds just reading through this thread. 
I agree that the HEB spiral sliced ham is on the same quality level as the more expensive brand. Can't go wrong with that.
I agree that the HEB spiral sliced ham is on the same quality level as the more expensive brand. Can't go wrong with that.
OP
I doubt the nearest HEB is any closer than Midland, and that's almost 300 miles. I'll see what the commissary has. I'm thinking 12-14 pounds.
Wow!! Talk about gourmets or gourmands; start a thread on food and you'll get plenty of postings. Thanks for the information, guys.
Wow!! Talk about gourmets or gourmands; start a thread on food and you'll get plenty of postings. Thanks for the information, guys.
THE PILGRIM
Member
I think the last spiral Commissary ham I bought was a Smithfield.
Everybody in my family liked it!
Everybody in my family liked it!
Mmmmmmm... Hamitty hammity ham.
I'd think a 12-14 pounder would work, less'n you want some ham&eggs the next morning, ham & red-eye gravy, ham&collards, or ham on biscuits the next day. If so, go for about a 20-pounder...can always freeze the leftovers, if any. Oh, and the ham&white bean soup
I'd think a 12-14 pounder would work, less'n you want some ham&eggs the next morning, ham & red-eye gravy, ham&collards, or ham on biscuits the next day. If so, go for about a 20-pounder...can always freeze the leftovers, if any. Oh, and the ham&white bean soup
32lbs. Football bowls are coming and you'll need sandwiches.
Backlighting
Member
Yup...that's about right.
Ham is natures perfect food. I always cook the Ham at my house.
Always buy whole ham with the bone. If I was you would buy a
12-15 lb. ham. What they don't eat you can have ham& eggs
ham salad, ham sandwiches and best of all a pot of beans. I use
glaze that has been passed down through family.
Dark brown sugar 11/2 cups, Blackstrap Molasses,yellow mustard
added by eye just to make a paste out of sugar. Powdered clove
& cinnamon. When ham is about done, depends on weight, all
you are doing is warming it up. Take knife and cross hatch the
surface to help hold the glaze. Stick whole cloves in at random.
Glaze for about 10-15 min.- you have to watch you don't burn
glaze. Only slice small portions for in laws and hide the rest for
yourself.
Always buy whole ham with the bone. If I was you would buy a
12-15 lb. ham. What they don't eat you can have ham& eggs
ham salad, ham sandwiches and best of all a pot of beans. I use
glaze that has been passed down through family.
Dark brown sugar 11/2 cups, Blackstrap Molasses,yellow mustard
added by eye just to make a paste out of sugar. Powdered clove
& cinnamon. When ham is about done, depends on weight, all
you are doing is warming it up. Take knife and cross hatch the
surface to help hold the glaze. Stick whole cloves in at random.
Glaze for about 10-15 min.- you have to watch you don't burn
glaze. Only slice small portions for in laws and hide the rest for
yourself.
chaparrito
Member
Take a cup or cup and a half of dark brown sugar and make a paste out of it with an 8 oz. jar of good stone ground mustard. Score the fat as described above, then pack the sugar/mustard paste all over the ham. Half way through baking pour a bottle of really good, spicy hot Ginger Ale over it. Tent it and finish baking. Don't use cheap ginger ale. Get the good stuff. Bruce Cost or Blenheim. You want that ginger to come through. The Schweppes - Vernors- Canada Dry stuff is too wimpy.
