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  AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › General Chat Area › Let's Chew The Fat › Christmas Ham 2024
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Christmas Ham 2024 (Read 894 times)
 
Dec 23rd, 2024 at 12:27pm

Cactus   Offline
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Just out of the BBQ kettle 65c on the bone
smells just great.
Muzz
 
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Reply #1 - Dec 23rd, 2024 at 2:26pm

Derek   Offline
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Looks extremely nice Muzz.  You have a way with doing hams.
 
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Reply #2 - Dec 23rd, 2024 at 4:45pm

Bear   Offline
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Excellent mate enjoy, cheers
 
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Reply #3 - Dec 23rd, 2024 at 5:09pm

Rabbitz   Offline
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You know, I don't think I have ever had baked ham.

I have had ham served in many ways, with pan fried being a favourite but I can't recall having it baked.

Picked up our Christmas ham from the smokehouse/butcher this morning. So it really is beginning to look a lot like Christmas!
 
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Reply #4 - Dec 24th, 2024 at 1:13pm

TBF   Offline
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Looks great Muzz.
Has anybody ever tried crackling the skin after its removed from the ham before baking?
 
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Reply #5 - Dec 24th, 2024 at 1:53pm

Derek   Offline
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Aart, have never done it myself however a few years ago I bought a small ham at Aldi that was advertised as guaranteed crackling.

The skin did crackle so imagine ham skin could.
 
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Reply #6 - Dec 29th, 2024 at 7:18pm

Wobblyboot   Offline
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TBF wrote on Dec 24th, 2024 at 1:13pm:
Looks great Muzz.
Has anybody ever tried crackling the skin after it’s removed from the ham before baking?

I have multiple ham, bacon, prosciutto skins in fridge and curing chamber. Do u have a preferred method for cooking them? Remember im new to cooking with camp ovens other than roasts on a wood fire while camping so u would have to walk me thru it. I dont bake my hams, i dry cure them using equilibrium method then smoke them or put in oven at low temps so fat doesn’t render out.
 
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Reply #7 - Dec 30th, 2024 at 11:05am

TBF   Offline
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Wobblyboot wrote on Dec 29th, 2024 at 7:18pm:
TBF wrote on Dec 24th, 2024 at 1:13pm:
Looks great Muzz.
Has anybody ever tried crackling the skin after it’s removed from the ham before baking?

I have multiple ham, bacon, prosciutto skins in fridge and curing chamber. Do u have a preferred method for cooking them? Remember im new to cooking with camp ovens other than roasts on a wood fire while camping so u would have to walk me thru it. I dont bake my hams, i dry cure them using equilibrium method then smoke them or put in oven at low temps so fat doesn’t render out.


I've never tried it either.
My wife took the skin off a ham to bake.
Such a waste to throw the skin away.
The ham was lovely, but I asked her to just have cold ham next year.
I got grilled about not liking her ham.
Just a preference.

Aart
 
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