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Glazed Ham

Reviewed: Apr. 25, 2011
I didn't care for this recipe. Sounds like 90% of the 5 star reviewers didn't really use a RAW ham (which is actually a fresh leg of pork, sometimes called "fresh ham" - very lean meat and shouldn't be cooked for 6-8 hrs), but they used cured, cooked hams. I have a Wolf oven and used a heavy copper-clad roasting pan, so my equipment was not at fault. I followed the recipe EXACTLY. When I took the meat out after 7 hrs and deboned it, I noticed the top half was dry and tough, while the bottom that sat in the water seemed very tender. I put all the chunks of meat back in the pan, poured on the sauce, which was watery (1-1/2 cups of overly sweet liquid), covered it as called for, and after 30 minutes ALL of the meat had become tough, floating in a sugar liquid. Why is this called "Glazed Ham"? You can't get a glaze when something is braised/steamed after being covered for 7-1/2 hours. The cooked meat of a "fresh ham" is not pink, it is gray, so I don't think the creator of this recipe had a raw ham in mind, as the picture accompanying the recipe shows pink (cured) ham. I'm blaming myself for not thinking harder about how all that thin liquid could possibly become a glaze after 30 mins under cover. Think I'll stick to recipes I watch being made on the various food networks, or Food & Wine magazine. $25 piece of meat wasted.
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