Just read your “Quest for Ham” post, oh Leader Maximum. What an education! I feel like such a… heathen.

I ordered our Paula Deen Smithfield Hy-am from QVC for Easter. A honey-cured, spiral-sliced, precooked kind, y’all!
There were no heating instructions, so I searched the Intarwebs far and wide, and found a consensus of “cook [technically “reheat”] at 325F, on rack, covered, for 10-18 mins. per pound, until internal temp. = 140F.”

Given that we had a 7.5 lb. half ham, I figured it might take two hours, so I checked it at 1.5 hrs. MISTAKE! It came out a little dry in places, and… ARGH!– internal temp. got to 170. Lesson learned. I should have checked it at 1 hr. It’s still edible, and the closer to the bone, the more succulent.

I’m sure the above tale has the Maximum leader way beyond cringing, by now.

It was still edible, and Mr. Mo loved it.
But we don’t know any better, so please forgive us.

I would seriously consider ordering from Darden next time, if I wouldn’t have to get a whole ham. Plus, I’ve never had anything other than a precooked one. The Smithfield one we had was lower sodium than most, which was another factor in my decision.

Oh, and to everyone who has leftover ham, check out Smithfield’s website for some fantastic recipes from Paula.

P.S. I don’t mean the above to sound “snarky”– and I apologize if it comes across that way. I’m admittedly too lazy to drive that far, but I have no doubt that the hams you’ve obtained are far superior, even if I *did* manage to cook them properly.

A grand season it shall be, Maximum Leader. The San Francisco Giants taste victory this year.

Hey Anna! I tried to respond directly to you, but it didn’t work. I don’t know about your Giants this year. They will have a tough time against the Padres and Dodgers this year. The West looks more exciting than it has in a long time.

I am glad to see that you are lurking around here. I miss your blog. Feel free to comment whenever the mood strikes you. Don’t feel constrained by topicality….