Early's Honey Stand Country Ham, Spring Hill , Tn.

[Bob Riebe]

I decided I wanted a Souther Ham for Easter, so I went on line  and checked some places and decided that Early's was the best, as it was a Country Ham but also smoked.
Approx. 100 bucks shipping included.

They sent along their cooking instuctions, one is for boiling the ham, whichis common on-line. You boil it for 20 minutes per pound or approximately 225 minutes, then you glaze and bake it at 400 degree.
That is a common method on-line.

The other is put it in a roaster cover with water, 32 ounces of Pepsi, cup of wine, cup of honey, one-hald each of an apple and orange, bay leaves optional.
You bake it at 195-200 degrees for 10 to 12 hours; some on-line --  will use 225 degrees but start much hotter , for x amount of time, and you do not cover ham with water. You cover te ham with aluminum foil and bake for approx. 4-5 hours, depending on weight.
Then you uncover and bake with glaze.

Easter is a long ways off, but I think I will try the 10 hour method.

[mcbammer]

   

                    https://www.honeybaked.com/home   


                         

[Bob Riebe]

Had my first HoneyBaked Ham 45 years ago when my Cousin discovered one store in the Twin Cities, so, I bought one for Easter , for 40 bucks.
A lot of money back then; Dad loved it.

My cousin lost his infatuation with Honey Baked hams and has not had one for 40 years, it has been 30 years sinice I bought one.
There are still two stores in the Twin Cities, and I may get one, small one,  for old times sake later this year.

It has been a long, long time since I bought a half-ham just to mostly eat slices hand held or make ham sandwiches.
It is amazing how as you get older, what you used to do still seems like now long ago, but when start thinking of it, may be over a decade past. :(e

[Ranger99]

Just me-  I know we're in a unique
and different world now, but to me
a hundred dollars for a ham
that you still have to cook seems
kinda steep.
I've bought a good many decent
shank hams for 10 and less on
sale, butts for a bit more and
set them out in a smoker for a
coupla hours and there wouldn't
be much of anything left over
after the spread except for a
bone for a pot of beans.
Back years ago when there were
many hardworking people left
that ran businesses, there was a
bbq place about a mile from my
parents house that had been in
business for decades, and my
daddy would buy a cured whole
ham and drop it off a few days
before whatever holiday that was
upcoming and they cooked it to
perfection. And they also threw
in a couple of quarts of sauce.
Nothing like that left anymore.
His youngest brother always baked
a ham with some kind of citrus and
brown sugar glaze and it shined
like a new chrome bumper