“Nothing’s Easier than Ham” Ham

This is how my grandma’s southern family fixes a ham. This is the fall off the bone kind of ham. I don’t even eat red meat and I think this looks pretty good.


Wrap in foil shinny side in. Roast at 275 for 4 or more hours, the longer the better. I think you can go up to about 8. You really can’t screw it up.


  1. An Easter Tradition: Go to the Honey Baked store. Wait in line because it’s the last minute as usual. Approach the counter and say “Gimme one this big”. She’ll unwrap it and show it to you like she just uncorked a bottle of wine. Before you pay, stop at the side dish fridge and pick up some sides and a dessert. The cinnamon apples are tasty. Pay. On the way home stop at Pannini’s for a sammich and a few coldies.

  2. Craig Ross (Yeah, I'm the brother.) said

    And nothing’s better than ham leftovers….

    This is the simplest recipe in the world, and I don’t know how something with four ingredients (one being WATER!) can taste so good. I want that guy on NPR who does the kitchen chemistry spots to explain it to me, because I’m pretty sure there’s some reaction creating brand-new chemicals that cause us to halucinate and think there’s more to it than there is and I don’t think it’s undergone the usual FDA testing regimen. Anyway, it’s scary how good this is.


    Ham, sliced
    Potatoes, sliced (leave the peels on)
    Onions, diced
    Water, minced (when you figure out how let me know–I just added this for “sophistication”)

    Layer the solid ingredients in alphabetical order in a casserole dish until you have to step on them to pack more in (take your shoes and socks off first as dirt and lint tend to detract from the experience). Add about 1/4 to 1/2 cup of water, cover the mess, and bake at 400 degrees F for about 45 minutes.

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