Comments on: Thanksgiving Ham

By: kalayo

kalayo — Tue, 30 Nov 2010 09:32:56 +0000

if the ham is still a bit salty or “unfinished” straight from the oven, leave it in the ref for a few days

By: Sophia

Sophia — Tue, 07 Sep 2010 19:30:31 +0000

Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Tasty Thanksgiving Recipe Contest – http://www.recipe4living.com/articles/the_tasty_thanksgiving_recipe_contest.htm – It looks delicious!

By: Houseboat Eats: Smoking the Thanksgiving Ham

Houseboat Eats: Smoking the Thanksgiving Ham — Tue, 08 Dec 2009 20:56:49 +0000

[...] Read about the finished Thanksgiving Ham. [...]

By: Houseboat Eats: Curing the Thanksgiving Ham

Houseboat Eats: Curing the Thanksgiving Ham — Tue, 08 Dec 2009 20:54:26 +0000

[...] Or jump to the finished Thanksgiving Ham. [...]

By: Joe

Joe — Thu, 03 Dec 2009 01:41:27 +0000

I think you’re way to modest. This looks awesome and I hoped to someday get a chance to taste a cured ham effort from you guys.

By: Talley

Talley — Wed, 02 Dec 2009 16:34:33 +0000

I had not heard that! Thanks so much for commenting, that’s enlightening, and I don’t think I’d have ever heard that if you didn’t say something. This is why we blog!
As I mentioned in the text, I was rather suspicious about those quantities, and planned to change them next time. But with this news, I am much more confident, and I will go up and change the quantities in the post. Thanks Paul.

By: Paul Gahan

Paul Gahan — Wed, 02 Dec 2009 13:05:22 +0000

I don’t know if you’ve heard this, but over here in the UK it is generally reckoned that most of the River Cottage recipes for curing meat & fish are wrong. I read a comment from Ray, HFW’s butcher at River Cottage, that Hugh didn’t check the quantites with him before publication, & consequently they all specify far too much salt. You can remedy it by lengthening the pre-cooking soak and changing the water frequently, and obviusly using less salt next time! It’s still a brilliant book, & your ham looks delicious.

By: The Kitchn

The Kitchn — Tue, 01 Dec 2009 16:43:48 +0000

Hot Mulled Cider and Ruffled Milk Pie Delicious links for 12.1.09…

We’re totally loving this unusual Greek dessert, with a spiral of paper-thin phyllo dough, and a hot milk custard. This plus how to make your own Christmas ham in today’s Delicious Links…….

By: Talley

Talley — Mon, 30 Nov 2009 16:30:40 +0000

Thanks for your concern melinda We would love to hear back from you if you ever give it a try.

By: Talley

Talley — Mon, 30 Nov 2009 16:30:01 +0000

Our pleasure, thanks for following along!