Armed Polite Society
Main Forums => The Mess Hall => Topic started by: zxcvbob on December 14, 2021, 11:40:38 PM
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I usually buy non-sliced shank portions, but this was too good a deal to pass up; I got a 10-pounder. Should have waited a week, but I didn't know if the sale might have ended today (it's good until the 25th) plus they could run out. Now I have to figure out how to cook it :rofl: (it's fully cooked already, but they are so much better with some color and some of the moisture cooked out.
I really like Alton Brown's "City Ham" recipe, with mustard, brown sugar, and gingersnap crumbs. I think that still ought to work.
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I eat a LOT of omelets...
Funny how the diabetic guys at work laugh at me... But I'm not shooting up like they are...
Time to score for the freezer tomorrow.
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I picked up a similar sized one, but not sliced, at my local Giant food last weekend for, IIRC, 97 cents a pound.
If they're small enough I do them in my crock pot. It wrings out some of the water but doesn't dry out the exterior like the oven can.
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Must have a lot of them, they were on the front page of the Aldi flyer that came in the mail today.
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I picked up a similar sized one, but not sliced, at my local Giant food last weekend for, IIRC, 97 cents a pound.
If they're small enough I do them in my crock pot. It wrings out some of the water but doesn't dry out the exterior like the oven can.
I may cook this one in the electric roaster instead of the oven. I can finish it in the oven if need be, or with a heat gun. Thanks for the idea (riffing on crock pot, but the electric roaster is bigger)
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I wonder how a pressure cooker would work out...
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^^^I was just wondering about the Instant Pot.
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I wonder how a pressure cooker would work out...
Well it is ham, already tenderized by the curing process, normally fully cooked, and ready to eat.
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I wonder how a pressure cooker would work out...
I'm thinking not so well. Pressure cooking ham bones brings out a lot of very... piggy... flavors.
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I picked one up one at Aldi before Christmas for .69/#
Even though it was fully cooked and supposedly smoked, I tossed the glaze packet in the trash and slathered it with yellow mustard the dusted with a dry rub that had significant brown sugar. 2+ hours in the pit barrel over charcoal brought it to perfection.
Wife used the bone and shank for some awesome ham and beans.