C&D Family Farms: http://www.lthforum.com/bb/viewtopic.php?f=16&t=27399&st=0&sk=t&sd=a&hilit=CD+farm
www.cdfamilyfarms.com

Great family farm-raised pork out of Indiana--they are in the city several times a week at various locations and will even deliver.

I ordered mine on Monday.

I'll second C&D Farms, I got an 8# bone-in ham from Crystal a few weeks ago and it was great.

Reams' in Elburn!

mortgageman wrote:I am feeding 20 people and am looking for suggestion to get an easter ham. Here are the 3 places I was thinking, but would like your opinion.

1. Honey Bear Ham -- 1160 W Grand, Chicago
2. Smithfield Ham -- Portsmouth, Virginia
3. Heritage Pork Intl -- SGT. Bluff, IA

If you are ordering a Smithfield Ham, make sure that your guests like a country ham. A lot of people in this area do NOT.

There is not a finer ham, although a Gwaltney is pretty garned good at a fraction of the cost.

Hi,

There are a number of discussions related to ham selection and cooking.

Regards,

The best 'City Ham' is Nueske's.
It can be simply prepared and doesn't need any adulteration.-Dick

Mothers Day Ham - 12 hours at 190F, glaze by my exec sous chef included pineapple and apple juices, clove and cardamon. I've never tasted better.

Hi,

I inherited a honeybaked ham from a friend who didn't want it. I envisioned baking it along with some gratin pototoes. I read the package to learn you don't warm it beyond taking it out of the refrigerator 30 minutes before serving. To reheat it risks the meat drying out.

My original vision of potatoes gratin is now shifting to biscuits and potato salad, instead. Is that about right?

Regards,

I bet if you warmed it up in one of those oven bags it wouldn't dry out. I do, however, LOVE scolloped potatoes and ham.

Hi,

I made potato salad, because I now had a desire for it.

I made gratin potatoes beginning on the stovetop. I situated the ham near the pot for some additional warmth.

The ham was smokey-sweet with the edge crispy caramelized with just a hint of brown sugar grittiness. I'm sorry I didn't think until just now to warm the plates in advance of dinner. It would have been another indirect heat source for the ham.

While nobody was unhappy with the ham. We felt a little unsettled on the ham being room temperature (sort of) on a plate with warmer food.

First dinner of the year concluded.

Regards,

Wrapping tight and steaming the ham would work well. I've used that method to reheat cooked prime rib with little to no loss of quality (or increase in doneness). Maybe next time.

I always enjoy that classic green peas and cheese salad with baked ham.

Evil Ronnie wrote:I always enjoy that classic green peas and cheese salad with baked ham.

I have leftovers I will steam tomorrow to check on the outcome.

I never heard of pea and cheese salad. I see there are many variants out there. What is your preferred method?

Regards,

Cathy,

Be sure to wrap the ham tightly before steaming.You don't want excess water coming in contact. For the salad, I've never tried following a recipe. Rather, I try to recreate the salad I always enjoyed traveling through and living in the South. Canned "Le Seuer" peas, drained well...mixed with good amount of mayonnaise, dash of sweet pickle juice, L&P, tabasco, celery seed, black pepper, salt, and diced up American cheese or Velveeta. Mix and chill. Some cooks add diced egg, celery, or boiled egg. I prefer not to. Also great side dish with cold fried chicken.

When there is a bowl of this in the fridge, I completely lose control. And I try to look for the low sodium peas.

Now you've got me thinking about my (ex) mother in law's lime jello salad with canned pineapple, cottage cheese and pecans!

If you don't need the ham to be platter perfect, you can reheat portions under plastic wrap in the microwave.

Anyone have a good glaze for Christmas Ham?

Likely making a maple brown sugar glaze. But curious if anyone has an upgrade thanks !