The Turkey Is Now In The Oven.........
- Thread starter BadGirl
- Start date
Railroad
Routinely Derailed
The turkey just went in to the oven. A huge 27 pounder.
I am about to go and slice up the stuffed ham, and get staged to cook all the other food.
I live for this day.
I set my alarm for 4:30, but I was so excited that I've been awake since about 2:15.
You go, girl! Hope you can get a nap at some point.
BadGirl
I am so very blessed
Hey, I sliced up the stuffed ham, and I wasn't terribly successful with it. Instead of nice slices, my "slices" sort of crumbled on the serving platter. It tastes great, but it doesn't look so nice on the dinner plate. It was thoroughly chilled with I sliced it.
Do you know why it didn't slice nicely? Maybe overlooked? FWIW, I used an electric knife.
The turkey just went in to the oven. A huge 27 pounder.
I am about to go and slice up the stuffed ham, and get staged to cook all the other food.
I live for this day.
I set my alarm for 4:30, but I was so excited that I've been awake since about 2:15.
Well phooey!! If I had known you were getting up that early I would have asked you to wade out into the Potomac for me this morning and get the rest of my Oysters I put out there the other day. It right danged COLD out there this morning, Bbbrrrrrrrrr
kom526
They call me ... Sarcasmo
I try to stay away from electric knives when possible, mostly because a real knife is way easier to clean. I had a crumbly mess from parts of my ham but managed to beautiful slices out of most of it. :shrug: I always thought that getting crumbs was part of trying to slice one.
Did you use a de boned ham? I used a boneless ham and I wasn't too terribly pleased with the results. Usually my hams are beautiful sights to behold but this floppy mess was a pain. I missed stuffing huge areas then I wondered why I had so much stuffing left over. I bagged up my surplus stuffing and boiled it so I could add that to my slices.
The bone will be left in the ham at Christmas, I can guarantee that.
Did you use a de boned ham? I used a boneless ham and I wasn't too terribly pleased with the results. Usually my hams are beautiful sights to behold but this floppy mess was a pain. I missed stuffing huge areas then I wondered why I had so much stuffing left over. I bagged up my surplus stuffing and boiled it so I could add that to my slices.
The bone will be left in the ham at Christmas, I can guarantee that.
Dutch6
"Fluffy world destroyer"
Stuffed ham doesn't have to look good. It's all in the taste. Happy Thanksgiving!
BadGirl
I am so very blessed
This was a bone-in ham. I didn't immediately remove the ham from the pot when it finished it's cooking time. The stuffing is a tad moist, so that tells me I should have removed it when I took the pot off of the stove. Maybe that is the cause of my slices not holding their shape.
I think that perhaps I just need more practice to achieve nice intact ham slices. Maybe I will try it again for Christmas.
It still makes an awesome sammich. Wanna know how I know?
BadGirl
I am so very blessed
If I didn't hate cold weather so much, I would absolutely help you do that. I used to go out with my dad to get oysters, hunt, fish, and trap. I am a good ol' County Girl.
We bought our oysters already shucked.
Oyster dressing is almost assembled.
Dupontster
Would THIS face lie?
Probably isn't the right place to post this but it is about stuffed ham. I know of at least 2 people that were a little late ordering theirs and when they opened them to stuff em, they were fresh hams but labeled and priced as a corned ham. They both called the store back and I haven't talked to them since then. Not sure what the store said
If I didn't hate cold weather so much, I would absolutely help you do that. I used to go out with my dad to get oysters, hunt, fish, and trap. I am a good ol' County Girl.
We bought our oysters already shucked.
We shucked one bushel the other day for the Oyster Stew and Deep Fried some. This other bushel we are putting on a grate on an open fire once we all gather together for the family meal.
This gives us guys an excuse to go outside and have a beer or two why the gals set the tables and such.
Did you overcook it? I learned my lesson on getting the boil right a couple years ago. To fast a boil and it's real easy to over cook. I try to get mine just above a simmer. Barely boiling. It took me about 2 hours to get the boil where I thought it was right Tuesday.
twinoaks207
Having Fun!
You go, girl! Hope you can get a nap at some point.
And maybe a glass or two of wine in there somewhere as a reward for a job well done.
We've got a very small group this year so I've got a 14.5 pounder. Not sure I'll know what to do with such a small bird. We usually do a 20 - 25 pounder. One year, years ago, when we still had the old, old electric stove that came with our old house, hubby brought home a 27 pounder. That stove had the oven on one side and pot & pan storage on the other so you know that oven wasn't very large. That turkey fit, but just barely. I swear I only had an inch of room on all sides of it once I slid it in! It sure was good when it was done cooking!
The turkey just went in to the oven. A huge 27 pounder.
I am about to go and slice up the stuffed ham, and get staged to cook all the other food.
I live for this day.
I set my alarm for 4:30, but I was so excited that I've been awake since about 2:15.
Sounds like you are going to have a great day - ENJOY!
kom526
They call me ... Sarcasmo
When we 1st started using the outdoor cookers, my Nana would basically blow the ham up from not controlling the boil.
I kept turning the heat down throughout the cook to reduce the boil as much as possible. My ham did stay intact and I did get some great looking slices, most of the crumbly parts were where the bone would have been, had there been a bone in it. The thing I love about hams is constantly tweaking the recipe to get it right for the size of the ham. Oh, and the fact that it means the holidays are here.
When we 1st started using the outdoor cookers, my Nana would basically blow the ham up from not controlling the boil.
The thing I love about hams is constantly tweaking the recipe to get it right for the size of the ham. Oh, and the fact that it means the holidays are here.
Ya I keep tweaking the way I do it. Different recipes, cooking methods. Now looking at figuring out how to corn my own ham for Xmas. LOL If I keep this up next year I might be raising my own pigs.
