A ham just keeps on giving........
I'm a purist when it comes to a baked ham.
I don't like glazes.
And there is enough moisture in a ham that there is no need to add any liquid to the pan.
The ham goes into a 325°F, covered and is baked until tender.
Approximately 20 minutes per pound.
With savoy cabbage cooked in butter and with onions and garlic
Potato gratin with sauteed onions,
cooked in chicken broth and seasoned with fresh thyme.
Next up is Breakfast
Fried Ham and 'over easy' Eggs
And for Me
A Toasted Ham Sandwich
I've also made ham salad sandwich spread.
Basically minced ham with sweet relish and Hellman's Mayo.
And I still have the Ham Bone
which will be used this week
in either a pot of baked beans
or a pot of bean soup