{"id":9930,"date":"2020-11-25T01:25:51","date_gmt":"2020-11-25T01:25:51","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=9930"},"modified":"2020-11-25T01:25:51","modified_gmt":"2020-11-25T01:25:51","slug":"xd4n3jltzl25ghs-mykpj-97dhp-8wdzt-k6jkz-hrm72-5bez7-zc26s-ft3cs-zawgl","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=9930","title":{"rendered":"Ham"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">Modern hams are a joy to buy and cook because the wrapper gives the homemaker so much helpful Information.<br \/>\u201cFully cooked&#8221;&#8211;ready to use without further cooking or reheated if desired hot.<br \/>\u201cCook before Eating&#8221;&#8211;must be cooked before eating.<br \/>Canned bams&#8211;ready to use as taken from can or may be reheated. Place ham fat side up on rack in shallow, uncovered pan. See chart for baking times for hams. Cooking times are approximate and are for chilled hams taken right from the refrigerator.<br \/>Baking temperature is 325\u00b0 F.<br \/>One-half hour before ham is done, remove from oven and drain off fat drippings. (Save these drippings for frying and seasoning vegetables and sauces later.) Trim off rind; score (cut fat surfaces into squares or diamonds); stud each square with a candied cherry, or whole clove, if desired. Spread glaze over ham. Bake for 30 minutes more or until well glazed.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">(Internal temp. 150 F)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Weight &#8211; Time<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><span style=\"text-decoration:underline\">Cook-before-eating<br \/><\/span>6-8 lbs. (Half ham) 24-27 min. per lb.<br \/>10-12 lbs. 20-22 min. per lb.<br \/>14-16 lbs. 18-20 min. per lb.<br \/>Over 16 lbs. 15 min. per lb.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><span style=\"text-decoration:underline\">Fully cooked<br \/><\/span>6-8 lbs. (Half ham) 15-17 min. per lb.<br \/>12-14 lbs. (Whole ham) 12-15 min. per lb.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><span style=\"text-decoration:underline\">Canned Ham<br \/><\/span>About 6 lbs. 20-min. per lb.<br \/>8-13 lbs. 15 min. per lb.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><span style=\"text-decoration:underline\">Guava Jelly Glaze<\/span>: Mix 1 cup guava Jelly with 1\/ 4 cup maraschino cherry juice and spread over fat surface of ham. Finish baking.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><span style=\"text-decoration:underline\">Golden Pineapple Glaze<\/span>: Heat 1 cup brown sugar, 1 cup pineapple juice, 1\/8 teaspoon ground cloves, 1\/8 teaspoon cinnamon or allspice and 1\/4 teaspoon dry mustard to boiling; pour over ham. Finish baking.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1606267526073-FHMQIVE0UUR6EEJPA40F\/36.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Modern hams are a joy to buy and cook because the wrapper gives the homemaker so much helpful Information.\u201cFully cooked&#8221;&#8211;ready to use without further cooking or reheated if desired hot.\u201cCook before Eating&#8221;&#8211;must be cooked before eating.Canned bams&#8211;ready to use as taken from can or may be reheated. Place ham fat side up on rack in&#8230;<\/p>\n","protected":false},"author":0,"featured_media":9931,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[24,67],"class_list":["post-9930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-our-favorite-recipes-yellow-1957","tag-pork"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9930"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9930\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/9931"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}