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Rec: Slow-Baked "City" Ham from Fine Cooking. I just recently learned that Pyrex and Corning dishes

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Joined: Dec 9, 2005


Posted to Thread #18118 at 5:01 pm on Apr 26, 2010

aren't supposed to be used in toaster ovens as well as broilers because toaster ovens are also considered direct heat. It's a shame they changed the products so much. Fortunately, I still have some of the original with the Blue cornflowers on it. The sales person at a CorningWare store said it's broiler and toaster oven safe. The french white definitely isn't.

I'm editing this to say I realize this is a different issue from your pyrex dish. It shouldn't have broken under those circumstances.

* Exported for MasterCook 4 by Living Cookbook *

Slow-Baked "City" Ham

Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Ham Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 17- to 19-lb fully cooked, bone-in, smoked ham

1. Heat the oven to 275F.

2. Put the ham in a roasting pan or a big cast-iron skillet. Cover it
loosely with foil and heat it for 7 1/2 to 8 hours. Let the ham rest for at
least 20 minutes. Before carving, remove the fat and rind from the surface
of the ham, if you like. Serve with biscuits and mustard or your favorite

Comments: If you opt for a half-ham, buy the shank end-the meat contains
less fat and gristle; for all size hams, figure about 25 minutes per pound.

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