Sweet And Smokey Spanish Style Ham Food

SWEET N MOIST HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Pour soda over ham. Cover and bake at 325° for 2 hours or until a thermometer reads 140°.

SPANISH SLOW COOKED HAM WITH SHERRY VINEGAR AND TOMATO: SALPICON DE JAMON

Steps:

• Cut the fresh and smoked ham into large pieces about 3 inches by 3 inches and set aside.
• In a large stockpot, saute the carrots and onions. Add 3 tablespoons of tomato paste and carmelize the mixture. Add the pieces of fresh and smoked ham. Add enough water to cover (approximately 1 gallon). Add the bay leaves and white wine and then bring to a boil and cook until very tender, about 1 1/2 hours, adding more water as needed. Strain and reserve the liquid.
• Shred the meat and set aside.
• In a medium size skillet, saute the julienne tomato and onion. Add the garlic cloves. Crush the canned tomatoes by hand and add to the mixture. Add the sun-dried tomatoes. Add the Sherry vinegar and cook for 5 minutes. Add the shredded ham and slow cook for 15 minutes (add the reserved cooking liquid from the ham to keep stew moist at all times). Season with salt and pepper and serve with yellow rice.

SMOKED HAM WITH SWEET HOLIDAY GLAZE

Steps:

• Season the ham with dry rub. Place plastic wrap over ham and put in refrigerator. Allow the seasoning to penetrate the ham overnight to give it a fuller flavor.
• Using indirect heat, preheat your grill to 250 degrees F. with hickory chips and charcoal.
• Place ham in an aluminum roasting pan and place on grill grates. Let smoke for 3 hours, making sure the temperature remains at 250 degrees F; adding more hickory chips and charcoal, as necessary. Remove to a platter.
• For the glaze:
• Place all ingredients into a saucepan over medium heat. Allow to simmer, cooking for 10 to 15 minutes, until the glaze is syrupy.
• Pour the warm glaze over the warm ham and serve immediately.
• Mix ingredients together and store in an airtight container for up to 6 months.

RALEY'S MARKET STUFFED HAM

Steps:

• Trim excess fat from ham.
• Preheat oven to 400 degrees F.
• Wash cabbage, kale and onions with cold water. Chop or shred cabbage, kale, and onions and place in a large bowl. Add red and black pepper. Mix all ingredients thoroughly.
• Prepare ham for stuffing by making 1 or 2-inch slits all over the ham, about 1- to 2-inches deep. Using your gloved hand, press stuffing into slits until full. Fill large cavity where bone was located with stuffing also.
• When finished stuffing, tie ham with string. Wrap ham with cheesecloth and tie securely. Cover ham with aluminum foil and bake for 5 hours.
• When ham is finished, drain and let ham cool down overnight in the refrigerator before carving. Serve cold.

RITA'S SWEET HOLIDAY BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice.
• Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
• Bake the ham for 2 hours in the preheated oven. The internal temperature should be 160 degrees F (80 degrees C) when done. Be sure not to touch the bone when taking the temperature. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.