View Full Version : Ham for Thanksgiving....oven cooked.

11-24-2011, 09:55 PM
I cooked a Ham (Shank portion) because I'm trying something different;
and I wanted to see where this might take me.

So, first I used a paring knife to score the Ham; then put it in the oven
at 300 until the internal temperature reached 130. I then removed the
Ham from the oven and carefully peeled off the outer layer of skin and fat,
leaving the meat untouched. You can see some of the scoring marks on
the Ham.

Next I brushed on a thin layer of Teriyaki Sauce all over the Ham....then I
sprinkled a generous layer of Simply Marvelous Season All along with
some Simply Marvelous Cherry Rub. Then I sprayed a fine mist of
Ginger Ale on it. Just enough to moisten everything....but not enough to
make the seasonings run off. That is what you see in the picture below.
http://upix.me/files/uBXim6/Ham-1-11242011223540000000.png (http://upix.me/files/uBXim6/#Ham-1-11242011223540000000.png)
The next picture shows the Ham just after it cam out of the oven for the
second time..notice the Teriyaki and the Simply Marvelous seasonings
have caramelized very nicely on the Ham.

http://upix.me/files/sDybTA/Ham-2-11242011224553000000.png (http://upix.me/files/sDybTA/#Ham-2-11242011224553000000.png)
In this last picture I sliced the Ham, and it is ready for Dinner, or
Sandwiches or just for snacking.

http://upix.me/files/kb14ZB/Ham-3-11242011225030000000.png (http://upix.me/files/kb14ZB/#Ham-3-11242011225030000000.png)

It turned out really great, the Ham was moist and tender, and the Teriyaki
and the Simply Marvelous worked really well together for a really different
and tasty flavor.....It was GOOD.

11-24-2011, 09:57 PM
I'd be all over that! Nice cooking, bro!

11-25-2011, 04:48 AM
I can smell it waaay the Phark over here!

Al Czervik
11-25-2011, 08:12 AM
Looks farkin fantastic! :clap2:

Midnight Smoke
11-25-2011, 10:37 AM
Nice Ham, even if cooked inside makes no difference, just a great meal!

big brother smoke
11-25-2011, 12:32 PM
Yes, brother that looks Simply Marvelous!:thumb::cool:

11-25-2011, 01:17 PM
That looks Simply Awesome, Grillman!

11-25-2011, 03:25 PM
Looks good but I have a question....

What is this "Oven" thing you speak of? I have a couple of doors under my stove, but I just figured they were there for storage....

11-25-2011, 04:13 PM
that ham looks delicious great work!

11-25-2011, 04:56 PM
I did a "compromise" ham this Thanksgiving: Smoked it in the Memphis for 8 hours then refrigerated overnight. Warmed it up with some pineapple rings Thursday morning (in foil). Everyone raved about it. This left the wall oven free for turkey and rolls. Nice having indoor and outdoor baking/smoking capability!

11-25-2011, 06:05 PM
Nice ham! Bet that sucker was GOOOOD!!!

11-25-2011, 06:52 PM
I thought you said "over" cooked ham. I'm looking at some fine ham and thinkin WTH?? I b slow, nice cook!

11-25-2011, 06:54 PM
Looks good but I have a question....

What is this "Oven" thing you speak of? I have a couple of doors under my stove, but I just figured they were there for storage....

Sometimes circumstances beyond our control make it necessary for us
to do things differently than we want.

And who knows....someday in the future, when everybody has been
converted to the "World of BBQ", there may be a small group of throwbacks
that converse together on an Internet Forum and learn the joys of
cooking in an Oven....:shock: