Home Cooking 2

Ham in a clay baker (romertopf)

gtogirl | Mar 21, 201204:47 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)

Want to stay up to date with this post?
Log In or Sign Up to comment

Recommended From CH