If you asked me what my most memorable birthday was, I would have to say it was my sweet 16. Not because I got a car, nor was it because I had a huge party. It was because that was the day I was given “The Ham Pan.”
You’re probably wondering what’s so special about a pan. To put it in perspective, this pan started a war between two sisters, my mother and my aunt. I remember always hearing them declare, “I get The Ham Pan!” or “I make dad’s recipe better, so I get the pan!” And while blood was never shed, you knew they were serious.
My grandma duplicated my grandpa’s recipe for years, but nobody has been able to make his ham the way he did. I have never tasted a ham as perfectly moist, sweet, and salty as his. After trying for many years, I have yet to figure out what he did to it to make it taste so delicious. I only can conclude that he kept his secret ingredient to himself.
My grandpa passed the pan on to my grandma, who then got to choose the next owner of the pan. Never thinking that I would receive the pan, I didn’t even realize what I was holding while I gently pulled tissue paper out of a birthday bag. I pulled out a few wooden spoons, a spatula, and kitchen towels – just some kitchen basics. Then, I got to the bottom of the bag. My eyes must have been huge, because my mom asked if everything was OK. I looked up at my grandma, she gave me a smile, and I slowly pulled “The Ham Pan” out of the bag. My mom and aunt were astonished! My grandma had settled the debate once and for all.
I have used the pan many times since I received it, every time remembering my grandpa and all the delicious meals that starred his ham. It outshined any other ham, making you forget about the sides and even dessert! It was the highlight of the holidays, and it made the best ham sandwiches on New Year’s Day. It truly is a work of art, and I hope you enjoy this recipe as much as my family does.
Ingredients:
- 8-oz can pineapple, crushed
- 1 cup brown sugar
- 4 Tsp dry mustard
- 2-3 Tbsp lemon juice
- 1 Tsp nutmeg, ground
- Whole cloves
- 6-8 lb ham
Directions:
Mix pineapple with juices, brown sugar, dry mustard, lemon juice and nutmeg. Let mixture sit at room temperature for 30 minutes. Meanwhile, place the ham in a roasting pan with 1 ½ to 2 cups chicken stock. Lightly tent with tin foil and bake at 325 degrees for about three hours for an eight-pound ham. (Cook ham 20-25 minutes per pound.) When it’s halfway done, pour half of the pineapple mixture onto the ham, then baste with the rest every 15 to 30 minutes until done. When it has a half hour left to cook, score the ham and prick cloves into the fat of the ham. Enjoy!
Sammi is a student of The Culinary Institute of Montana at Flathead Valley Community College. FVCC is currently accepting applications for the fall 2012 program. For more information, visit www.culinaryinstituteofmt.com or call Instructor Hillary Ginepra at 756-3862.