Holiday dinners and family celebrations at our home are extravagant feasts, featuring all our family favorite dishes. SO. MUCH. FOOD. lol I love preparing everyone’s favorites and making our holiday meals super special. Everything is made in large batches, in anticipation of our whole family being available to share it. When all of us, including the grandkids, are able to sit down in one place, that’s fifteen people and one extraordinarily happy wife/mom/grandma! We enjoy leftovers for DAYS, afterward. To create all the dishes that have become part of our family traditions, at Thanksgiving and Christmas, I’ve learned to maximize the time available for preparation by not over-complicating the simple things. Choosing simple preparation methods for turkeys, hams and roasts, means I have more time to invest in special recipes that David and the kids love for side dishes, salads, breads and desserts. The recipe, today, is a perfect example.
Bone-in Country Hams (Picnic Hams) can be purchased whole or spiral-sliced-as you prefer. It doesn’t really matter to me, either way, so I tend to look for the best prices on the ham I know we love. I don’t like the chopped, compressed and formed hams, very well. I feel like they don’t have nearly the flavor or tenderness of a true country ham. The texture is certainly very different. It’s one of those cases where if you spend just a little more to get the best quality, you will save money and time, in the long-run, on what you DON’T have to do to it, in order for it to be mouthwateringly delicious. So choose wisely, get high quality and very little will need to be done in the way of preparation. Our favorite ham is Hormel Cure 81. They are always moist and juicy with fabulous smoked flavor. Using my simple baking method, means all that great flavor and moisture gets sealed into the meat, with almost no effort and no extra ingredients. I love when something simple is also something spectacular!
Our sponsor, this week, Farberware, understands simple quality. I have been using Farberware pots, pans and skillets in my kitchen for all 31 years of my marriage and I’m a huge fan! I prefer cooking with cast iron or stainless steel. Now, that I cook on an induction range, there is simply no other option; and Farberware cookware is still my favorite. Their cookware is simple, efficient, high quality and easy for everyone to afford. It’s hard to improve on more than 100 years of excellent products for the home kitchen, and yet, they always seem to have even more great features to offer. The six of us hosting this 2014 Holiday Progressive Dinner Blog Hop got to review sets from Farberware’s New Traditions line, which is available in Stainless Steel, Blue Speckled, Red Speckled or Lavender Speckled. We all got to choose our favorite set, so be sure to visit everyone, collect their tasty recipe for your holiday files and see the New Traditions cookware set they chose. Just like a traditional progressive dinner, you won’t want to miss a single “house” or delicious recipe!
Busy-at-Home : Simple Baked Ham
Will Cook for Smiles: Apple Maple Dijon Pork Roast
The Gunny Sack: Glazed Holiday Ham
Flour on My Face: Easy Slow Roasted Pot Roast
Daily Dish Recipes: Holiday Pork Roast with Red Wine Mushroom Gravy
Adventures in All Things Food: Pecan Encrusted Baked Salmon
Farberware New Traditions cookware is oven-safe up to 350 degrees — even the handles, so the 5-qt Dutch Oven in my Stainless Steel set was perfect for making a delicious holiday ham. The wide array of sizes gives me plenty of options for preparing other holiday dishes, too. My set also included 1-, 2-, and 3-qt covered sauce pans, plus two skillets ( 8 inch and 9 3/4 inch) and nylon tools (spoon, slotted spoon, slotted turner). Farberware New Traditions cookware also carries the familiar Farberware Limited Lifetime Warranty. The bell-shaped design that I have come to recognize as “Farberware” is used in this line, as well. Lids are shatter-resistant glass, so I can always keep an eye on what’s happening in each pot. Phenolic rubberized handles make these pots and pans safe to use in the oven (up to 350°) and their molded form is easy-to-grip. I really love the look of the polished stainless steel exteriors of my posts and pans. The skillets are lined with a non-stick finish to make easy release something I simply take for granted.
Farberware will always be in my kitchen cupboard and my go-to brand when selecting high-quality, fairly-priced cookware for my own kitchen or for gifts. If you have never cooked on them, before, you are going to love the style, cooking efficiency and affordability. Check out all the options at Farberware Cookware as you think about new pieces you need in your own kitchen and for gifting over the holidays. Cross several people off your Christmas shopping list with these beautiful and affordable pots and pans. Be sure you grab a nice Dutch Oven for yourself, too, so your family can enjoy my Simple Baked Ham, this Christmas!
GIVEAWAY: Follow the instruction in the Rafflecopter form, after this recipe, to enter for a chance to win your own beautiful new set of Farberware New Traditions Cookware!
- 1 bone-in country ham (picnic ham), I prefer Hormel Cure 81
- Use Reynolds Oven bags to roast hams, turkeys and roasts. I have found that they help to retain the moisture and flavor in the meat, make for super easy cleanup and allow the meat to become tender without drying out.
- Unwrap the ham and rinse it under cool water. Pat it dry with paper towels.
- The best hams will have the bone still in the center. This helps to add flavor and retain moisture. It should also have a thin "fat cap" on at least one side. When I say thin, I mean about ¼ to ⅜ inch thick. Again, this is enough fat to add flavor and retain moisture. Most of it will render off, during the cooking. I like to place my ham in the pan, so that the fat cap is on top. That helps prevent drying out and allows the rendered flavors to drip down and permeate the meat.
- Place 1 Tablespoon of flour into a Reynolds oven bag. This is apparently to help prevent the bag from bursting in the oven.
- Slide the ham into the bag, fat cap up.
- Close the bag with the enclosed zip tie.
- Place the bag with ham into a large roasting pan or Dutch oven.
- Use the tip of a knife to poke 6 small holes in the top of the bag, to allow steam to escape, and again, prevent bursting in the oven.
- Bake the ham at 325 degrees. It should cook 15 minutes for each pound of ham, so a 10 lb ham would cook for about 2½ hours. Remember, you are only heating it through. The ham is fully cooked in the smoking and curing process. Ham should reach an internal temperature of 140 degrees before serving. That will ensure that you can serve it hot, tender and juicy.
- Let the ham rest in the bag for about 15 minutes after you remove it from the oven.
- Remove the ham from the bag and slice to serve.
- The bag will also have all the drippings that melted off your ham as it cooked. Pour those out of the bag and into the Dutch Oven and you'll be able to thicken them to make delicious ham gravy.
- Line your favorite serving platter with fresh kale leaves. Arrange the sliced ham and sprinle cherry tomatoes around the edges. You'll have a simple, but beautiful and delicious, main course that you can proudly take to the table and serve alongside all your spectacular holiday recipes.
- Cooking time and number of servings will vary depending on the size of your ham.
a Rafflecopter giveaway