Just realized you figured out your own method...
Just realized you figured out your own method...
Good Evening (almost morning),
Well, this was enlightening, we are all in the dark! Sorry, I had already tossed the wrapper when I posted my question originally and yesterday was garbage day so it's long gone now. Maybe i can swing by the store and get another for the freezer, it got high approval from the family. I may have figured out the mystery though. Have you ever noticed your foil turn black on the inside? I think the paper towel might be a barrier so that the salt in the ham doesn't oxidize the foil! I had always thought it was because I bought cheap foil. I still don't think I'll use the paper towel method though, not unless I go buy some more expensive towels, I just don't trust that it won't disintegrate all over my ham. I'll see if I can find the same ham again so I can post the brand and directions.
And for those who want to know Auntymimi's ham glaze recipe:
Brush surface of ham with 3Tlbs. of store bought Mango Chutney, put a cup or two of water in bottom of pan cover and bake. Remove Ham from pan and tent w/foil, put pan on stove top burner and whisk in 1/4 tsp. ground cloves, 1/4 tsp. cinnamon, a couple Tlb of sugar, (brown sugar, honey or pancake syrup what ever you have on hand). Bring mixture to boil and add 2 Tlbs of Cornstarch\water to thicken. Add a pinch of salt if needed (depends on ham) and a dash of pepper. And while I was rummaging through the frig I found a couple Tlbs of left over cherry pie filling left from Waffle night so that went into the pot, you could use your favorite jam instead. I finished the sauce by removing from burner and whisking in 3 Tlbs of butter, this would vary depending on how much fat came off of ham. Measurements vary, my Ham was small only about 3lbs I ended up with about 1 1/2 cups of sauce.
The store bought Chutney was too strong for my family's likeing (too much ginger). But I couldn't bare to throw it away so I've been using it as an ingredient in my glazes. "Waste Not, Want Not" as my Nana used to say.
Auntymimi
Glad it worked out OK .... I guess!!!
How about using wet parchment paper. Still don't get it. Maybe to avoid the metal taste in the ham but I've never noticed it.
fitz I agree the font is small on here for my eyes also, larger definetly better way to go...........FEEL FREE TO YELL ANYTIME LOLOriginally Posted by fitzfood
Sorry, Ms Slink, I just like to play w/ fonts...Even w/ my reading glasses I think the font size on this site is TOO SMALL!!! ( there, I yelled again) I promise to try to "keep it down" fr now on! I can always hit my zoom level on the computer up a notch. Yes, very strange about that ham.....
Ctrl key and the + next to backspace should solve the problem.......
So the mystery remains, I sent an e-mail off to Hormel inquiring about the odd baking instructions and still no word. It is a hardwood Smoked picnic half distributed by Hormel Food Sales. Heating Directions. Preheat oven to 325F. Remove picnic from package and place the largest cut surface face down in a roasting pan with 2-inch sides. Add 1 cup of water to the pan. Place a couple damp paper towels over the surface of the picnic. Cover the pan tightly with foil. Bake for 20-22min per pound or until warm. There's a phone number I'll try and see if they can answer the paper towel mystery.
The customer comment line actualy had a live, english speaking person at the other end, I'm shocked! She said the paper towels were to aid in keeping the ham moist, however it wasn't required if I don't feel comfortable with it, just foil would suffice. Mystery solved, and now we have a new cooking tip. But I'm still a little leary that the towels might stick and what about the glaze? Seems odd to me....
The glaze doesn't go on until the last half hour of baking.....remove paper towels, add glaze, leave uncovered until desired temperature is reached...
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