Thursday, August 8, 2013

Serving Up {Ham}: Sweet Baked Ham

I am a huge fan of shredded meat....pork, beef, chicken...but I had never even considered shredding ham until I saw this recipe.  Brilliant!  And delicious.  And easy.

You begin by boiling a shank ham on the stove in a vinegar/water mixture until it is ready to shred.  Once shredded you layer the ham with a brown sugar/dry mustard mixture and then it is ready to go!  I have made this a couple of times and I prefer to do the boiling/shredding/layering a day or two in advance and then the day I serve the ham I simply pop it into the oven to heat it through and it is ready in a snap.  Love that!  Love this recipe!  Hope that you do too!

One Year Ago: Ice Cream Sundae Cake

(recipe from Mel's Kitchen Cafe)

5-7 lb precooked bone-in ham (butt or shoulder cut, sometimes labeled shank)
White distilled vinegar (around 2-3 cups)
1 cup brown sugar
1 1/2 tablespoons ground dry mustard

Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid.  Bring to a boil and then reduce heat to maintain a vigorous boil without causing too much liquid to splash out.  Boil for 2-3 hours, until the meat easily falls off of the bone.  Remove the ham carefully from the pot, discarding the liquid, and allow the ham to cool so that you can easily remove the meat from the bones.  Shred the ham, discarding the fat and bones.
Place 1/2 of the shredded meat into a 9x9 (or similar size) dish.  In a small bowl, stir together the brown sugar and mustard.  Sprinkle half of this mixture over the ham.  Layer the rest of the ham on top and sprinkle the remaining sugar/mustard mixture on top.  Cover the dish tightly with foil** and bake at 325 degrees for 1 hour.
**at this point you can refrigerate the dish if you made the ham ahead of time

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