HOLIDAY ROAST HAM -- Helga's Happy Holidays

[@GrannyMonster]

A classic never goes out of style.

[@PennsylvaniacookingBlogspot]

Amen!

[@shirleylaboy603]

Thanks for sharing the recipe Helga. It looks delicious. 🙂❤️

[@PennsylvaniacookingBlogspot]

Thanks for watching!

[@dianatennant4346]

That ham looks beautiful sure it tastes good!

[@PennsylvaniacookingBlogspot]

Thank you!

[@strongsadventures]

I think the cherry's were just for looks but dang I remember how these looked back in the 70's when my mom would make them this way. Awesome job Helga!

[@PennsylvaniacookingBlogspot]

Yes, they looked pretty spiffy! I think it gave that extra holiday touch!

[@SwampDonkey530]

I don’t come to the tubes too much anymore but I’m glad I did tonight, you always make my mouth water Helga!! Thanks and merry Christmas 🎄

[@PennsylvaniacookingBlogspot]

I'm so glad you did, Jeff! Thanks you, happy fishing and stay warm! Merry Christmas!

[@dian1711]

Passed down from my Grandma , my family pours Ginger ale all over the ham at (least 1 liter to 2 liters bottle) to get some of the salt out, than we put in the whole cloves, and we put on the pineapples and cherries, than the last 20 mins of baking we pour honey all over the top of the pineapples. It really does taste good, we like it.

[@PennsylvaniacookingBlogspot]

Sounds like a wonderful traditional recipe!

[@CarmenGonzalez-xq9fu]

Yummy 😋🤤😋

[@PennsylvaniacookingBlogspot]

Thank you!

[@CarmenGonzalez-xq9fu]

​@@PennsylvaniacookingBlogspot yr welcome 😊

[@stephenrichendefer8782]

That looks fantastic and yep, you can't beat Massers for meat. Very high quality.

[@PennsylvaniacookingBlogspot]

Agreed! Best next to what we used to raise! Feel fortunate to have them nearby!

[@jworden6110]

Love a good ham & especially ham gravy.❤

[@PennsylvaniacookingBlogspot]

Absolutley!

[@TheDisgruntledMechanic]

Had my ham and swiss cheese last night from this ham. Oh man it was tasty! Yeah you can keep those pineapple rings for yourself!

[@PennsylvaniacookingBlogspot]

Ha, win/win for us both!

[@beaandmaddy6623]

Helga....Wanted to jump into my cell phone for a bite. I love smoked bone in hams. Looked wonderful. Have a great holiday. 🥰🎅🤶

[@PennsylvaniacookingBlogspot]

Thank you! You too!

[@debbyatwell7851]

awesome job looks so good

[@PennsylvaniacookingBlogspot]

Thank you! Cheers!

[@lindaedwards9756]

My mom used to make hers like that and I absolutely loved the pineapple. I would eat them all . Yummy 😋

[@PennsylvaniacookingBlogspot]

Ha, I get to eat all of them because he doesn't like them, LOL! Win/Win!

[@melissalambert7615]

Nice ham! Love the addition of maple syrup. I have not made one in a long time (try to avoid nitrates, due to asthma). But this year did get one. Mostly because it was cheap, .89 per pound with other purchases. Meat is expensive, so doing the best I can. Since it's store bought, I'm going to soak in water, try to remove salt etc. I remember years back my mom always soaked a ham overnight.

[@PennsylvaniacookingBlogspot]

Yes, soaking in water overnight and rinsing well will help get rid of a lot of it. Then slow roast it at 325 to get the rest slowly out while not drying it out. We all do the best we can!

[@shovelhead8]

You do not see good old fashioned ham or bacon any more. You had to fight for the cherries at my house. Nice pan. Thank you for sharing your ham with us, Helga. Stay safe and stay warm

[@PennsylvaniacookingBlogspot]

I'm lucky, that this being a rurla PA Dutch farming area with heavy German influence, you still do. But once you leave the area, it's slim picking! Thank you!

[@tamsondarland8951]

Wow!!!! Mmmmm Looks so delicious Helga. Thank you for sharing Holiday Ham Recipe. Wishing you are wonderful Christmas. Love from Ky. 🍖🎄💞💞

[@PennsylvaniacookingBlogspot]

Thank you! You too!

[@glamdolly30]

YAY! 'Helga's Happy Holidays' is here and I'm suddenly feeling festive! I knew you wouldn't let us down Helga, your Yuletide videos are always such a treat and make the season more merry & bright without a doubt! That finished ham was a thing of beauty. I love the way you 'tiddled it up' (as the late, great English TV cook Fanny Cradock used to say), with the pineapple rings and cloves. It was pure nostalgia and took me back to my childhood in the 'seventies, when Christmas food was so much more exotic and glamorous than today (or did it just look that way to my childish eyes?) Who knows, but that glamorous ham screams Christmas to me, and clearly tastes just as good as it looks. Great job! I recently bought a Ninja Foodi and it is miraculous - that machine does everything but eat the food and wash the pots for you! Do you have one Helga? It does all a conventional oven can do, and then some, and crucially at these times of high energy costs, is economical on fuel. I've sadly had to mostly abandon using my conventional oven because it's now so damn expensive to run! But I'm thrilled to report I have produced wonderful roast dinners, crispy fries and even a cake with my new machine - and far faster than the oven would have done it (just 40 minutes for a whole roast chicken that is juicy within and crispy skinned). There's a great KZbinr called Louise who does mostly Ninja recipes and has taught me a lot (her channel's called 'The Salted Pepper' if you're curious). I would love to see you cook some recipes in a Ninja Helga, in your skilled and creative hands I bet it could do even more! And now before I sign off and shut my cake hole (another quaint English expression, lol!) I must ask with bated breath if you'll be doing your annual Christmas story this year? I'm so hoping the answer's 'Yes', because your Christmas story has become special tradition in this home. I might add that I will be re-watching your previous stories on Christmas Eve. You do them so well, you're a very gifted narrator. They hit the spot perfectly to create that warm, festive feeling. Thank you for another fabulous recipe dear Helga, I so hope you'll be able to fit some more Christmas content in around your own family preparations. Sending much love as always to you and yours, from your friends Across the Pond! XXX

[@PennsylvaniacookingBlogspot]

Ha, I'm late but still here! I take it you're referring to the Ninja air fryer oven? I don't have that but I do have the Pampered Chef air fryer. I also have the Pampered Chef Multi Cooker and that thing is awesome! I've honestly been working so much I haven't had much cook time. Haven't been home long enough! I'll have to see if I can translate from mine to Ninja. BTW, we say cake hole or pie hole too, lol. And yes, I'll be recording this year's holiday story this weekend to be out next week. I'm so glad folks enjoy it. It's one of the things I do on my channel more for me than anyone else that i just love, LOL. This year's is somewhat personal to me. You'll see why and i hope you enjoy it!

[@glamdolly30]

@@PennsylvaniacookingBlogspot Ooh how exciting (and intriguing). Wonderful news. I can't wait for this year's 'Helga's Pennsylvania Cooking Christmas Story'! 🎈🎅🎄🎈🎅🎄🎈🎅🎄🎈🎅 You may feel that you do your special Christmas video 'more for me than anyone else' Helga, but I can assure you your annual festive story time means a great deal to me, and I know to a great many other people, in all corners of the globe. 🌍🌎🌏🌐 Thank you for using your special gifts to brighten other people's lives. You'll never know what a positive difference you make to countless souls who will never meet you in the flesh, but are cheered, inspired and uplifted by your videos. That's a pretty magical achievement when you think about it! 🎁🎁🎁 I have an air fryer, and they are great. But it does only a fraction of what my new Ninja does (and I've only scraped the surface of its capabilities after 2 weeks of use). I know it will save me a load of money on fuel bills - it's pretty much made my oven redundant, and the food it produces is way superior. Last night I cooked dinner for 3 - marinaded salmon steaks with steamed broccolli and new potatoes, all done to perfection in the Ninja Foodi in around 18 minutes - and no saucepans to wash afterwards! I'm looking forward to discovering more of its tricks in 2023! 😋😋😋 I believe your Pampered Chef Multi Cooker is very similar, and has that same wonderful feature to cook meat to the temperature you select, rather than having to guess timings. Cooking technology has really come on in the last couple of years, with these fantastic new machines! I really recommend the 'Salted Pepper' channel, I feel a great cook like you would get a lot out of it. I love that 'cake hole' and 'pie hole' are shared Anglo-American slang! 😆😆😆 Thanks for keeping the quality KZbin content coming Helga, especially at Christmas when your life is so full and busy. You make it look so relaxed and easy, but like the proverbial swan gliding on water while its legs paddle furiously, unseen, I know these videos take a great deal of time, effort and energy - and all of us have limited amounts of those precious commodities! God bless you & yours. XXX

[@jack6964]

That looks amazing! We always had a ham on Christmas Day growing up and I am nostalgic for it. We do prime rib now which I can’t complain about. 😊

[@PennsylvaniacookingBlogspot]

I love these hams so much! I'm fortunate, even though i'll be working, they are providing us a nice prime rib dinner. Takes a little of the sting out, anyway. Thank you!

[@mikedavis1137]

Merry Christmas and happy new year helga

[@PennsylvaniacookingBlogspot]

Thank you and Merry Christmas!

[@stephen8433]

Looks good and low in sodium.

[@PennsylvaniacookingBlogspot]

Thank you!

[@Prepping-for-Heaven]

That looks absolutely delicious! I wish we lived closer to PA, but we're in Massachusetts! Unless they can ship them up here, I guess we're out of luck! But, I love the pineapple & maple syrup combo. I usually use brown sugar, but I really do love maple syrup on just about anything. If it's good on bacon it must be just as good on ham, too! Thanks for the idea and have a Merry Christmas, Helga! ;)

[@PennsylvaniacookingBlogspot]

I think you could get it shipped! Just have to contact them! You're welcome and Merry Christmas!

[@micamp45hc99]

My Grandma used Vernors for the liquid (a Michigan staple accidently created in Detroit during the civil war) and no syrup because the soda was so sweet. Try that sometime, let me know if I need to send you some I know it's hard to get it some places!

[@PennsylvaniacookingBlogspot]

I've never seen that brand! We love gingerale and Catawissa Bottling Company here makes some really good stuff. One of our favorites is a hot gingerale, Blenheims, from down south. That's an expensive treat anymore. Catawissa stopped making the hot gingerale a while ago, much to our dismay. I'll have to see if I can find this kind! Thank you!

[@marygallagher3428]

The ham looks delicious Helga! Can the uncooked country ham be well wrapped then frozen for two or three months before cooking? I live about 2 hours drive away from Masser's but am considering taking a day trip up there to shop. If so, I'd want to get more than one ham to take back and freeze, if possible, since it would be a long time before I could make another trip up there :-)

[@PennsylvaniacookingBlogspot]

Yup, sure can! We buy them now and use at Easter. They freeze well! And if you're gonna do that, you need some kielbasa, and beef sticks and pierogies and pickled hot bolohna and theur BACON, is off the charts good, very meaty, and scrapple...LOL! Tell them I sent ya!

[@marygallagher3428]

@@PennsylvaniacookingBlogspot Thanks for the great tips :-)

[@Red_Queens_Jubilee_Club]

Your ham looks delicious. When you say 'country ham' is it like the Virginia country ham that is so heavily salted it requires a bath, a shower, and a nice dip in the jacuzzi before you can cook and eat it? 🧂 🐖

[@PennsylvaniacookingBlogspot]

LOL, this made me laugh out loud for real! No, Masser's hams are smoked but not super salty. I can't handle that, LOL. So, if those down there are super salty, a jacuzzi dip might be in order, LOL! Country hams are dry cured, true. But degree varies. City hams are pumped full salt water and preservatives to cure.

[@Red_Queens_Jubilee_Club]

@@PennsylvaniacookingBlogspot glad I made you laugh. I'm actually in North East West Virginia, not far from the Pennsy line. I grew up in Maryland and married a sailor who dragged me kicking and screaming to a variety of horrible places like Honolulu and Corpus Christi. Our son-in-law's father sent him a Virginia ham for Christmas one year. I had forgotten about how salty the hams are until our daughter asked if it was supposed to look like it had been rubbed in a baking soda salve.