Wednesday, December 20, 2006

Baked Ham

Never done one of these before.

Any tips you'd care to share?


DarkoV said...

Working for a company that FedExes each employee a smoked ham and a smoked turkey breast each winter holiday time seems to work best for me.
Otherwise, I'd have tyo do that Old World method wherein imported salt from the infamous Russian slat mines is used to give a thorough bath to a pig's hindquarter, which is then promptly hung in a dry room, strategically placed so that I bonk my head each time I enter said room.

So, no. No really good advice to be offered from this corner.

Whisky Prajer said...

From what I've read, baking a ham isn't particularly risky. The lady I bought it from said, "Nothing to it. Just don't burn it, is all."

DarkoV said...

Ah, yes. The advice of the Food Emporium check-out person. A font of veritbale wisdom, indeed.