Home Cooking

Ham in a clay baker (romertopf)

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Home Cooking 1

Ham in a clay baker (romertopf)

gtogirl | Mar 21, 2012 04:47 PM

Hi all. I just got my large clay baker (Romertopf). I already have a small (110) which I love and use often (2x per week). Now I have a large ham defrosted and ready to go. I just don't know exactly how to cook the ham. I normally cook hams in a can of pineapple with juice, and a brown sugar and Maine maple syrup on it as glaze. It's just a plain old water packed shank . They come out good in my dutch oven. Anyone have a suggestion to cook it another way, or is the pineapple method the way to go? (up for other methods)

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