Baked Ham

In 3-Evelyn Floy Garris 1910-1997, 3-Jessie (J'Mae or Ditta) Garris 1914-2011, 3-Wilhelmina (Bee) Garris King 1918-2007, 5-Carolyn (Carey) King 1977-, Easter, FAMILY: BROTHER & SISTERS (BEE) on April 4, 2010 at 6:43 am

To make the ham really tender, wrap it in aluminum foil and put it in the oven for one hour at 400 degrees F. Then turn it down to about 250 and let it bake about two or more hours. I always save the drippings and put it in some kind of vegetables and it makes them very tasty. Now I am talking about a whole ham or at least half a ham.

(Editor’s note: These directions came from Grandma/Momma/Bee back in January 2005, when I e-mailed her to find out how on earth she got her hams falling off the bone and tasting so good.

You will also see ham directions below that were typed up by Aunt Floy, Grandma’s sister, and included in her keepsake book of recipes. Floy typed many of her recipes, and I can’t tell from what she typed below whether this Baked Ham originally came from their other sister, Jessie — a.k.a. Aunt Ditta.

Floy set the temperature at 325 degrees and noted that you should “remove skin and most fat” after cooking. You can tell that she was a home economics teacher at one time since she made sure to note that you should “wash ham off” and “store in the frigidaire when cool.”)

  1. Whatever recipe she used, the ham was always great. Hot or cold, it didn’t matter. After we’d eat it hot, she would leave it on the table the rest of the day, covered with tin foil. I’d go in and slice chunks off the rest of the day for snacks.
    I’m not sure I know the difference between a “regular” ham and a “fresh” ham.

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