Friday, August 14, 2009

Ham it Up (before it hits the plate)

I love oven-roasted and/or grilled ham. It is easy to prepare and it provides you with many menu options after it has been cooked. Everything from soup to sandwiches to pasta dishes to fried rice. I prefer to pick it right off the bone as I’m cutting it up.

Set your oven to 325 degrees. While it is heating up, score the ham in a diamond pattern. Place a whole clove in the cross sections.

Place ham on a rack in a roasting pan and cook for 3-3.5 hours. That’s it.

After 3-3.5 hours and a beauitful hammy aroma in the kitchen, you’ll have a juicy, ready-to-munch on ham.

The outer layer of the ham is great to taste right out of the oven. Start picking off edges and lets the juices roll down your chin. Don’t worry about making a mess. Be selfish!

And my most guilty pleasure about oven-roasted ham……

That is right, the bone marrow. Suck it in or spread it on bread. Either way it is all delectable and great.

It may be a little selfish but the best way to feast on this ham is to steal the best parts before it hits anyone’s plate. You will thank yourself!