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Perfect ham for Christmas?
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Perfect ham for Christmas?
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| 22/12 2013 18:59
You're cooking a ham 3 days ahead? I always add a little water (1 inch or so) it cooks away but by then the ham has released some fat.
| 23/12 2013 01:26
Neither. Use regular cola. HAM IN COLA Makes 6 servings INGREDIENTS 1kg unsmoked gammon joint 1 onion 2L bottle of cola METHOD Boil or soak the gammon in water for a few minutes, to remove any salt. Peel the onion and chop it in half. Put the gammon joint, skin side down if possible, into a large saucepan on a medium heat. Add enough cola to just cover the meat. Add the onion. Bring to the boil, then turn down the heat until it is just boiling. Cook for 1½ hours. Check the liquid level from time to time and top up if it starts to dry out. TIPS Do not use diet cola.
| 22/12 2013 19:41
Rub the ham with brown sugar, toothpick pineapple slices to exposed side, pour one cup of coca cola into bottom of pan, cover with foil and cook until done. Basting once an hour.
| 25/12 2013 21:19
Yes...ham is a cured meat and no seasoning at all is needed. If you like glazed ham you can make a glaze with Honey, Brown Sugar and Mustard. I myself prefer a good old fashioned unglazed ham. It makes for better sandwiches the next day. Hubby and I switch off each holiday...he prefers glazed...so he gets glazed one holiday and I get unglazed the next. I've included a simple glaze recipe for you. Nothing complex...just something you can whip up in two minutes. I bake my hams for about 12 minutes per pound, at 350 degrees. I start out witht he ham uncovered...just until the outside gets a little browned...then I cover it tightly with foil. Oh...put just a tiny amount of water in the bottom of the pan too. If you're gonna glaze the ham...put the glaze on when there's about a half an hour of cooking time left...and cook uncovered the remainder of cooking time. Good luck. Its not hard though. Almost impossible to mess up a ham. The curing process has already done most of the work for you. :) :)
| 22/12 2013 19:16
Are you cooking raw pork? I'll bet you are "cooking" a pre-cooked product. All you need to do is heat it up. There will be directions on the wrapping. Don't use any liquid. That makes for a "soggy bottom" and "soggy bottoms" are GROSS!
| 22/12 2013 20:53
Tips for cooking the perfect Christmas Ham Choose the right sized ham e.g. a 4kg fillet of ham will feed 10 people and allows a little extra if your family like to help themselves to more on Christmas night! Make sure your ham is of the best quality. Choose ham with the Bord Bia Quality Mark so you know where it comes from and that it has been produced to Bord Bia’s highest quality standards. Leave the skin on the ham when simmering. It can easily be removed after cooking and adds to the flavour. For extra flavour add some vegetables and a bay leaf to the cooking water. Adding cider, apple juice or orange peel to the cooking water intensifies the flavours and gives the meat some extra zing! Do not throw the cooking water out. It can be used to keep the ham moist when roasting in the oven. A ham glaze adds a sweet flavour to the ham by providing a contrast to its natural saltiness. It also adds a nice colour and texture to the finished product. Freeze any remaining cooking water in portions as stock for making soups and sauces.
| 22/12 2013 19:52
No broth is needed. The ham will make enough liquid on it's own.
| 22/12 2013 19:19
Broth would impart a richer flavor. Try using ginger ale or coca cola on the entire ham - it ends up crystallizing and making it so nice n crispy. :)
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