SC - ham

[LrdRas at aol.com]

In a message dated 9/13/98 9:02:10 PM Eastern Daylight Time, stefan at texas.net
writes:

<< If the ham is already preserved and smoked, why do you
 need to cook it for another four or five hours? Does it take that long for
 the inside of a non-frozen ham to heat up?
 
 Thanks.
   Stefan li Rous >>

It takes that long for the meat to rehydrate. Also if baked properly it will
be done on a lower heat setting. And, most importantly, the hams are NOT
precooked unlike the water-injected thingies. 

I usually boil mine until it is almost finished and then do the oven roasting.
It cuts down the time somewhat from 4-5 hours to  3-4 hours total cooking
time. :-) You can also, after the initial soaking, put it in a roaster along
with a half gallon (8 cups) of apple cider,. an onion stuck with 3 cloves, and
a cinnamon stick. Cover. Put in a 225 deg. F. oven over night (from 11 until
7). Remove cover. Raise temperature to 375 deg. and bake until well browned.
YUMMMM!!!!

Ras

Ras
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