Doesn't That Bite! - Stevie's Crazy Kitchen Blog at - 296937

Stevie's Crazy Kitchen

Doesn't THAT Bite! 
Feb. 7, 2013 3:33 pm 
Updated: Feb. 17, 2013 10:24 am
First I fear that to get a budget under control at the supermarket, I may have to find some recipes calling for "sawdust and water," to sub for say, a nice thick steak (like I've had one of those in 6mths or more!) 

Now, like it or not, some days I simply MUST cook, and at that time, I usually crank out something falling under the category of "extravagant!"  On the other hand, however, the crazykitchen might just toss a pot on the burner, dump in some home canned pork&beans, chop a few hot dogs, and call it "DINNER!"  Point is, that yes, I do enjoy an elaborate meal from time to time, and I do love to entertain, however the economy, my "budget", are making these efforts just a little less frequent, giving way to simple home cookin' most of the time...

Today, I popped a 10-12lb ham into the oven... hopefully not too late.  As I've done a few times now, per suggestion of a friend who claims to be "French Gourmet" qualified, I wrap the ham in foil, and bake it, sealing in the juices as it goes.   Audie is not the first to suggest this method, in fact it was some years ago that my English cousin recommended the method, with a few extras...  I did the extras, today...  I spread a large square (very large!) of foil into a med. glass baking pan (ok, pyrex, or whatever brand you may prefer!)  After I plopped the pig into the center of the pan, sort of, I drizzled it with a very litte bit of molasses, a sprinkle of brown sugar (in case it wasn't "sweet" enough,) and topped it off with a drizzle of sherry.  Then, wrap the foil up and around the ham, toss it into a low oven, and let it go.  I guess I'll check it after a couple of hours, and maybe leave the foil open at that time.  Not quite sure what will accompany it, but I've a few hours (or more?) to figure that one out.

Now, last night we had a late meal, and as I chewed a chunk of b/s chicken, something suddenly crunched!  Now what?  I surely wasn't expecting chicken to be crunchy, afterall, it was lightly seasoned, not breaded or coated!  Then, once I'd managed to choke down whatever it was, I discovered part of a back molar missing, complete with a nice sharp edge!  Fortunately, as I'm pretty unhappy with the dentist I've been seeing, my friend Denise's dentist (who I've known casually for 20yrs or so,) was able to work me in - during their lunch break, bless them!  Saga's end, treatment plan scheduled!  Doesn't that just BITE?

Well, it's time to check on the pig in the oven, so please excuse any crazy typo's I may be ignoring!  Be happy, be healthy, be crazy!
Feb. 7, 2013 4:41 pm
I broke my back molar on of all things a mac chicken burger.Glad your able to get yours fixed so quick.Your method of baking ham sounds good,think i will try it.
Feb. 7, 2013 5:52 pm
manella, wrap it plain, or add goodies, the ham will turn out moist and yummalicious! (I've never added booze, before!) Amazing, isn't it? Wonder if anyone has broken a tooth on YOGURT? Part of getting old, I guess! Be well!
Feb. 7, 2013 7:03 pm
Thanks for the info.Breaking a tooth on yogurt would be a feat in itself:)
Feb. 7, 2013 7:07 pm
I can't remember the last time I cooked a ham mostly because I only like it the first day and the ones I bought seemed to multiply magically in the refrigerator. Grocery prices are out of control. We all have to get creative to keep eating well. Enjoy that ham!
Feb. 7, 2013 7:09 pm
I've been happy with the hams cooked in foil. Never added the goodies, though. Now, you have me thinking. ... I did lose a crown while eating eggs on hash browns.
Feb. 7, 2013 9:34 pm
manella, whatever you do to a ham AND then wrap tightly in foil, you're sure to enjoy! Hmmmm, cottage cheese vs. tooth? What next? Be well!
Feb. 7, 2013 9:37 pm
BigShotsMom, I really do think that a 10 lb ham for two is stupid... but then chunks of it do freeze for another time, and lunchmeat is a REQUIREMENT in this house! I'm fortunate that with today's prices, I can buy "big," and save much for later. Until the freezers are beyond capacity, that is! Be well, friend!
Feb. 7, 2013 9:41 pm
Mike... Eggs and hasbrowns? Well guess that's not that different than a bite of chicken! Odd isn't it that teeth can be so fragile? With the ham, put the goodies on at the start, wrap in foil... NO BASTING with glaze needed during cooking time! THAT is what I like, plus the meat is always moist and juicy. Try it... you might like it!Be well!
Feb. 8, 2013 5:41 am
Stevie-I think the ham in the freezer will get the tin foil treatment when I bake it. Thanks for the tip. I hope you are all fixed up in the teeth department!
Feb. 8, 2013 6:54 am
Please wrap your ham with parchment , prior to wrapping in foil, nitrates in ham,oxidize with foil, uckie black marks on ham, just FYI.
Feb. 8, 2013 2:51 pm
I cracked a crown while dining at a restaurant the DH had taken me to for my birthday. Little pearl in the deep fried oyster. Won't go back there again! I don't believe I have ever wrapped a ham in foil, I just smother them with "extras" and keep basting. Sorry about the tooth!
Feb. 8, 2013 5:17 pm
The best part of making ham is the bean soup made with the left over bone.
Feb. 8, 2013 8:02 pm
I hate when that happens, the other day a friend at work had a tooth removed because it broke, no antibiotics, it got infected and he was hospitalized. the infection went thru his jaw, he cant open his mouth and is on Leave Of Absence.
Feb. 8, 2013 8:07 pm
by the way manella never even heard of a mac chicken burger, I have not eaten lunch or dinner in McD in over 16 years. when I got home from work at 9pm I split a chicken breast, and pounded it out and fried it up in a pan and put it between neo-tuscan bread with some salt and mayo. yummy.
Feb. 8, 2013 9:26 pm
Bonnie, sounds yucky! Time to re-think? Thanks, and be well
Feb. 8, 2013 9:29 pm
Cat, I'm just too lazy to open the oven every 15 mins to baste the ham... Go figure, a pearl in an oyster! Don't know if I'd go back there again either. Be well
Feb. 8, 2013 9:33 pm
BB, I guess I'm odd... well maybe. I love the goodness of the l/o bone and what meat is stuck to it, but I hate trying to wrap all of that for the freezer. Today, I simmered the bone/meat in water all afternoon, will strain it, and freeze the broth, which I will use for that pot o' soup! (saw on the weather today, we're cooling down - again! Soup is good... Be well!
Feb. 8, 2013 9:42 pm
King, sorry to hear about your friend and his tooth, I wish well for a fast recovery! Sounds down right nasty - and here I've been whining about my sinus infection! Be well!
Feb. 9, 2013 5:35 pm
Oh, so sorry for for the dental drama. I feel your pain, or sharp edge (which I am sure your tongue has not stopped visiting). Also understand the budget limit not raising like the grocery bill seems to. Thanks for sharing.
Feb. 11, 2013 4:11 pm
Five Boys Mom, thanks for your toughts & well wishes! Life can sometimes take a "wrong turn" when you need it least! Thanks for reading... be well!
Feb. 17, 2013 10:24 am
I don't know why I never thought of this ! Seems like no matter how much I baste , the outside gets a little dry . I have a 9 lb . bone in , ham in the freezer . Gonna pull it out later in the wk. , and try this method . Thanks for the great blog , and idea , Stevie .
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Stevie crazycook

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Lansing, Michigan, USA
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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