[TheSpottedOwl]

Lmao!!!

I only use the butt end of a ham, because it seems to me that the shank is too salty. Cross hatch the top, and stuff with whole cloves. I make a basting glaze with OJ, pineapple juice is great too, brown sugar, and honey. Just baste periodically, and cook according to package directions.

If you’re using a canned ham, you can used canned Contadina Sweet and Sour sauce as a baste, or use the method above.

Hope this helps :)

[sodpoodle]

TSO’s recipe below (Cloves are good so is honey;)Check for recalls teehee

I only use the butt end of a ham, because it seems to me that the shank is too salty. Cross hatch the top, and stuff with whole cloves. I make a basting glaze with OJ, pineapple juice is great too, brown sugar, and honey. Just baste periodically, and cook according to package directions.

If you’re using a canned ham, you can used canned Contadina Sweet and Sour sauce as a baste, or use the method above.

Hope this helps :)

[Arizona Carolyn]

I only purchase the butt end as well. I didn’t know it was due to salt but because there is more meat in tbe butt end.

[uncitizen]

Thanks you guys for the ham advice/recipes. I’ll see if we have Cooks brand out here. That’s a good start.

It’s just like Butterball turkeys. (The whole fam damily comes over here for Thanksgiving. It’s cuz i only use Butterballs. It’s a secret...they think i’m a good cook! HA!) They get the last laugh tho cuz i’m the one who cleans up after 40+ people when it’s all over.