Attention Foodies!

[celticdragonfly]

I know I have Foodies on my list.

Anybody want to recommend their favorite recipe for a glaze for baked ham? It'd have to be quick, as I'm making it this afternoon. I hope. Never done this before. The cookbook talks about removing the rind, I hope I can figure out what that means. Also I don't have a meat thermometer, so I'm just going to go with the maximum time per pound and then round up a bit.

Interestingly, the charts in the (somewhat old) cookbook talk about times for a whole ham (10-15 lbs) and for a half ham (5-6 lbs). My half ham is 11 lbs. I guess they grow pigs bigger these days.

Also, has anyone had experience with silicon baking pans? I've been seeing them recently, and am intrigued, since I am getting back to baking regularly, and the old metal getting-rusty pans are not things I love. How well do they work? How do they wash? Pros and cons?

Thanks!

Comments

mustard

[jenna-thorn.livejournal.com]

Hee, in our house there are two mustards: kid mustard and Daddy mustard.

Kid mustard is the traditional yellow French's; Daddy mustard is the coarseground Dijon.

I, on the other hand, like Mayo. 8-)