Ham ideas?

Find some yummy salsa (nothing like that fancy corn-mango stuff, just straight salsa), combine half and half with raspberry jam, glaze LIBERALLY and cook. Try not to eat all of the salsa/jam mixture with a spoon in the process, tempting as it will be.

I like it classic. Baked in the oven with some pineapple rings in the outside and some cloves stuck into it. Doesn't get much better than that.

Greetings from Scotland! Okay, I admit, I've never actually cooked a ham. But I've had a recipe in my files for a couple of years that's just *begging* to be made, so maybe if I'm lucky I can convince you to make it and try it by proxy.

It's from Nigella Lawson, and it's called "Ham in Coca Cola". I believe it was from her trashy-food era, but never mind, it's supposed to be phenomenally good. Here's a link to the recipe:

http://www.channel4.com/life/microsites/N/nigella/bites8.shtml.

And just in case they go and remove the page, here's the recipe, with a couple of cross-Atlantic translations:

* 2kg mild-cure gammon (ham, obviously)
* 1 onion peeled and cut in half
* 2 litre-bottle coke
* for the glaze
* handful cloves
* 1 heaped tablespoon black treacle (molasses)
* 2 teasps English mustard powder
* 2 tablespoons demerara sugar (light brown sugar).

"I find now that mild-cure gammon doesn't need soaking. If you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes' extra so that the interior is properly cooked. Meanwhile preheat oven to 240C (450F).

When the ham's had its time (and ham it is now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan but DO NOT THROW AWAY THE COOKING LIQUID and let cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want). Then remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.

Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180C (350F), turning up the heat towards the end if you think it needs it.

Serves 8."

I love your site by the way. Fantastic writing, interesting topics... You've been tempting me seriously to drop everything and hop on a plane to Hawai'i...

Hi Alan,

You might want to try ham with guava glaze. That always seems to work well for me. If you're interested in the recipe, send me an e-mail.

Thanks for the ideas everyone! I'll report back on how it turns out.

yeah, this has NOTHING to do with cooking. but i remember a time, driving thru virginia, when i stopped at a HOLE IN THE WALL mom and pop shop where they sold, among other things, what i believe were salted pork shanks. elegantly displayed in a shopping cart that was just sitting in the middle of the aisle. honest.

actually, i have a great cranberry mustard that i like with ham. but i didn't create it. Trader Joe did. : )