cheezkween wrote: Here's an outstanding glaze for canned ham;
Pour off the juice from the ham and add enough brown sugar to the juice to create a oozy paste. Add dry mustard (Colemans is very good) to taste, starting with 1 tsp.
Score the top and sides of the ham in a diamond pattern and spread the top with the glaze.
Bake the ham, uncovered at 300 degrees. At intervals, baste the ham with the melted glaze in the bottom of the baking pan. The glaze and the ham get more flavorful as baking goes on.
Remove ham when the internal temp reaches 180.
I've never had a canned ham that I know of, but I am a fan of Spam and have used a very similar glaze on baked Spam. For one loaf of Spam use:
1/2 C Brown Sugar
1 or 2 tsp prepared Mustard (yellow French's works fine)
1 tsp white vinegar
Pour it over Spam studded with whole cloves.
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Since it's only me I go for the Hormel Cure 81 ham rather than canned.
I diamond cut the sucker, stud it with clovves, and believe it or not I glaze it with LaChoy's sweet & sour sauce.
mike4947 wrote: Since it's only me I go for the Hormel Cure 81 ham rather than canned.
I diamond cut the sucker, stud it with clovves, and believe it or not I glaze it with LaChoy's sweet & sour sauce.
I love LaChoy's Sweet & Sour Sauce. I never thought about putting it on ham.
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Growing up as a kid, my parents were pretty poor. I didn't know there was any other kind of ham until I got into my 20's. Now I'm strictly a Kirkland ham guy. Canned hams have a lot of water in them. But alongside a good pile of au gratin potatoes, I wouldn't turn it down.
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As a kid we always had canned hams. My Mom used to put pineapple rounds on top, with a cherry in the middle, all of which were skewered into place with whole cloves. I think that, at the time, there weren't other choices that weren't very expensive. Now, like another poster, I get a spiral sliced ham from Costco (cheap, $1.99 a pound).
I believe all of the canned hams are "chopped, pressed, and formed." Not that this makes them bad, but you have to see what they are "enhanced" with. Too many chemicals, sodium, water, etc.
Still, now that you mention it, I think I'll get one. As another poster said I'll try to find a Dubuque or a Hormel (it's what my Mom used) and give it a try for old times sake.
Sometimes, it's good to revisit our childhood food experiences.
Here's one of mine:
Oscar Meyer Bologna w/Velveeta cheese on Wonder Bread
Even better:
Fried Bologna on Wonder Bread!
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I remember growing up, my mom would take a church key, and punch openings (6-8) around one edge of the can. Stick it in the oven for 10-15 minutes to melt the gelatin, pour it off, then use a turkey baster to pump in your favorite BBQ sauce. We liked it!
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