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Do you take the netting off the smoked ham before you cook it or after?
The netting is used to hold the ham together and hold it's shape whilst it is stored and then cooked. You should leave the net in place whilst cooking and remove just before you start to carve. This will ensure the ham holds is shape well.
What are the instructions for appleton glazed ham?
Remove ham from oven 1/2 hour before end of cooking time. Empty contents of the Honey & Spice packet into small saucepan. Add 1 tablespoon of warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat. Using a glazing brush, apply glaze immediately by brushing it evenly over the surface of the warm ham. (For a thicker coating, allow glaze to cool 4 to 5 minutes before applying to ham.) If ham was place in cooking bag, carefully cut bag open and pull away from ham, then apply glaze. Bake glazed ham uncovered at 250 degrees F for 25 to 30 minutes. Remove glazed ham from oven and serve.
What is a ham string?
a muscle in your thigh
When do you cut the string off a ham?
Once the ham has been cooked and allowed to cool.
Do you cook a half ham cut side down?
When cooking a ham, you do not face it down. It is recommended to let your ham sit for at least one hour before serving.
How many pounds is a 3 kg ham?
There are 2.2 pounds in a Kg. So a 3 Kg ham is 6.6 pounds
Cooking picnic ham by weight?
how long do you have to cook a Carolina pride picnic ham
What does one whole ham serve?
It depends how big the ham is, and how much you trim off for cooking
How do you cook a great ham?
use butter oil instead of cooking oil when frying a ham.
When running backward what is the largest muscle that does the propulsion?
Ham string
What spice do you use for cooking beans and ham?
cloves
Does smoked ham need to be soaked before cooking?
I would suspect not. The only reason I can think of that you would need to salt a ham before cooking and eating it is if it is salt cured. (You soak it in plain water so that the process of osmosis will draw the excess salt from the salt cure process out of the ham and into the water.) If a ham is smoke cured, I can't see why it would have been salt cured as well. You could always take a quick small taste of the meat to make sure the salt content is not excessive, but I cannot imagine that it would be.
