HAM what was
"This was one of those "I wonder what if" things. Those cherries needed useing. I had the ham slice in the freezer from the last batch of D, BTAGBeans. I buy a shank end and get my butcher friend to saw a couple super thick slices off then the shank goes into the bean pot. All in all it was tasty and moist. Didn't sandwich bad either."
- Ready In:
- 1hr 50mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 ham steak, bone in about 3 inch thick
- 1⁄2 cup cpt. morgans spiced rum
- 1⁄2 cup dark brown sugar
- 1⁄2 cup chopped maraschino cherry (Well, they were in the fridge.)
- 1 can yam, chunks,drained
directions
- Put rum in small pot and heat on stove over low heat.
- HAVE A LONG HANDLED LIGHTER IN HAND AND NOTHING ABOVE THE POT.
- Spark lighter over pot as soon as it warms.
- THIS IS GONNA FLAME-- EXPECT IT!
- As soon as the flames begin to die, add the Cherries.
- Let it reduce and add the brown sugar.
- Let it reduce some more while you place the trimmed slice in a roaster, I use a big cast iron skillit.
- Stick your remote probe thermometer, YOU DO HAVE ONE DONCHA, long way in the thickest part of the slice.
- Scrape the cherry glop on top and drizzle the remaining juice over the yams.
- Put uncovered in a 240 slow oven till the internal temp is 150 degrees F.
- This will take a while so baste it with the juice every half hour or so.
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Reviews
-
I wanted to try a recipe using some kind of alcoholic beverage, and this one sounded interesting. As I checked the quality and consistency of the rum, I had my kids get the other ingredients. I mistakenly brought home a 9 pound ham instead of a 3 inch ham steak. - No problem, increase the rum, brown sugar, cherries and even threw in the cherry juice! My pyro Son did the lighting of the rum. That was really cool. The more the rum heated the bigger the flame got. Good thing we had a cathedral ceiling in the kitchen! We cooked the ham at a higher temp according to the instructions that came with the ham, in water at 350 for 2 hrs covered in foil. Then we uncovered it, took the water out, added the rum mix and baked at 300 for 30 more min. basting several times. WOW!!! Amazing!!! We used a probe thermometer and when the center got to 160 degrees, we took it out. That ham fed my wife and I, our two kids, took some to my parents, and put the rest in Ziploc bags and froze for future use. Oh, and the ham bone will also make an appearance in another recipe! Thanks T. Woolfe, great recipe. Perhaps next time I may throw some pineapple in the rum mix too!
Tweaks
-
I wanted to try a recipe using some kind of alcoholic beverage, and this one sounded interesting. As I checked the quality and consistency of the rum, I had my kids get the other ingredients. I mistakenly brought home a 9 pound ham instead of a 3 inch ham steak. - No problem, increase the rum, brown sugar, cherries and even threw in the cherry juice! My pyro Son did the lighting of the rum. That was really cool. The more the rum heated the bigger the flame got. Good thing we had a cathedral ceiling in the kitchen! We cooked the ham at a higher temp according to the instructions that came with the ham, in water at 350 for 2 hrs covered in foil. Then we uncovered it, took the water out, added the rum mix and baked at 300 for 30 more min. basting several times. WOW!!! Amazing!!! We used a probe thermometer and when the center got to 160 degrees, we took it out. That ham fed my wife and I, our two kids, took some to my parents, and put the rest in Ziploc bags and froze for future use. Oh, and the ham bone will also make an appearance in another recipe! Thanks T. Woolfe, great recipe. Perhaps next time I may throw some pineapple in the rum mix too!
RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
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Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.
