SC - New cook's question on baking pots/pans-OOP

[Conni Hazelwood]

Stefan,  I have this great enamelware turkey roaster that I use for all
sorts of stuff like that.  Or if you have a crockpot with a removable
ceramic liner you could use that.  Heck you could even use the crock pot.
Custance

> -----Original Message-----
> From: owner-sca-cooks at Ansteorra.ORG
> [mailto:owner-sca-cooks at Ansteorra.ORG]On Behalf Of Stefan li Rous
> Sent: Sunday, October 11, 1998 3:30 PM
> To: SCA-Cooks maillist
> Subject: SC - New cook's question on baking pots/pans-OOP
>
>
> Greetings,
>
> I have a new cook's type question on cooking pots.
>
> I started cooking this recipe today:
> >Try Ras's recipe for baked ham as redacted by me:
> >1 ham
> >Apple cider
> >1 cloved onion
> >2 cinnamon sticks
> >1 tsp peppercorns
>
> >Place ham in large covered baking pan or dish, cover with apple
> cider, add the
> >cloved onion and spices.  Bake at 200 degrees F overnight.
>
> >Wonderful! !
>
> >Mordonna DuBois
>
> I had cut several slabs off my Smithfield ham and soaked them in water
> Saturday and last night. Then went to put them in my 8x8 Corningware
> casserole dish, since it the recipe says to cover when baking. But there
> wasn't enough room for the onion. So I then tried a baking pan which
> was shallower and figured I'd cover it with aluminum foil. But it wasn't
> tall enough to come close to covering the ham in cider. I ended up
> using my Dutch oven, hoping the handle on the lid doesn't melt in
> the oven.
>
> In the middle of this I went to the grocery store hoping to find a
> larger Corningware dish. We used to have an 10x10 one but have only
> the lid now. They had virtually nothing like these. Almost bought
> a chinzy thin aluminum baking pan with aluminum lid but decided I'd
> try foil before spending $11 for that.
>
> I'm sure I can get a larger Corningware casserole dish at a department
> store or outlet, but is that really what I should get for this
> type cooking?
> What would you have used?
>
> Thanks.
>   Stefan li Rous
>   stefan at texas.net
> (In 3-4 hours the ham should be ready. And oops, I just see I forgot
> to add the peppercorns. Off to do that...)
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