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

[kattelyn.livejournal.com]

Okay, you asked for an opinion yesterday, and while I was too busy being industrious when I should be sleeping, I'm still full of 'em today.

I gave you my recipe without really paying attention to it yesterday, and I hope you don't mind if I steal your modification. That was absolutely DIVINE. .... ham-tacular! Hammy-riffic!

*clears throat* nooo. I'm not opinionated at all, and I only tolerate ham too.

Opinion on meat thermometers:
DO NOT get a thermometer that reads like the thing your mom used to shove under your tongue. Nobody can read those right, they're a pain in the ass, and they don't beep at you. Go get a digital thermometer that'll scream bloody murder when the turkey is done.

Where do ya stick it? .... in the hunk of meat .... to make sure its done cooking? (not enough caffiene in my system yet.... editors are still partially on the way for coffee and donuts)
Well, the thickest part of the meat, furthest away from the edge makes sense.
... and I'm getting away from this subject before I condemn myself even further ;)

Silicon baking pans.

Pros:
Entirely non-stick. No cooking spray needed.
flexible for easy storage
never greasy.
Rather tough... can be thrown in the dishwasher and under the broiler. Nothing phases the stuff.

Cons:
Remember our science classes when we were younger? Silicon is an insulator. Forget the nicely browned edges, and if you're looking for crispy, really forget it. Its even heating, but it won't give you the crusts you're used to. For that, get glass or metal.

Flexible. It'll distort if you put heavy batter in it. That same flexibility that makes the pan sooo cool also makes it a pain in the butt to get from the kitchen counter to the oven.

Expensive... which is the entire reason I don't have any right now.