Welcome to our series sharing Food Holidays: April 15th National Glazed Ham Day. David and I love Ham but Charlie not so much. As much as we love Ham we don’t care for Glaze on Hams. Do you?
I get this from my father who loved Bone In Hams for breakfast. For David he also likes having Ham for Ham for Breakfast and doesn’t mind what kind of Ham and will even eat Pressed Ham ie Lunch Meat which I don’t like.
For me I love Bone In Ham for Easter with my moms Potato Salad and Scared Eggs ie Deviled Eggs as Charlie calls them. Or Ham, Red Beans, Fried Potatoes and Corn Bread.
But I can tell you something funny about me I do like Hams with Pineapple on them just like my mom but no, one else other than David would eat a Ham with Pineapple.
What is your favorite type of Ham and how do you want it to be prepared and why?
Five things to know about Glazed Ham:
- The Hormel Company of Austin, Minnesota sold the first canned Ham in 1926. Have you ever had a Canned Ham? I don’t think I have had one before.
- Hams are produced by almost every country in the world. Isn’t that cool and its a #HomeschoolTeachingMoment
- Mainz Ham is a German ham that is brined, soaked in brandy or wine lees (or a mixture of both) and then smoked for a long period.
- A Country Ham is much drier than injected-cured Hams and has a sharper flavored due to its high salt content.
- A pig scratches himself with his right leg, which uses the muscles more often, so the meat will be tougher. Aim for the left leg if you can
#HomeschoolTeachingMoment
On the Apollo 13 mission, the crew managed to create a functioning CO2 filter out of duct tape and glazed Ham. Could you imagine that?
Chicago artist Dwight Kalb made a statue of Madonna from 180 pounds of Ham. Wouldn’t you like to see that statue? Because I would like to see what she was wearing.
#HomeschoolCookingTip
Names of some of the better known Hams of the world include:
Smithfield, Prosciutto, Westphalian, Parma, Virginia, Kentucky, Country, Canned, Bayonne, York, Mainz, Prague, Asturias, Toulouse, Dijon, Black Forest, Bohemian, Serrano, presunto, Bradenham, Estremadura, Prazska Sunks, and Dzynka.
Did you know there were this many Hams?
Tangy Honey Glazed Ham
1 (10 pound) fully-cooked, bone-in Ham
1 ¼ cups packed dark brown Sugar
⅓ cup Pineapple Juice
⅓ cup Honey
⅓ large Orange, juiced and zested
2 tablespoons Dijon Mustard
¼ teaspoon ground Cloves
Directions:
- Step 1 Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
- Step 2 In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
- Step 3 Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
Thank you,
Glenda, Charlie and David Cates
