![]() ![]() If you are glazing the ham, you might want to score it.This temperature also applies to hams that come from places that are not USDA inspected. This makes for an attractive presentation, and it will allow the glaze to penetrate the meat. With a sharp knife, score the surface of the ham in a diamond pattern. For extra flavor, if desired, insert a whole clove into each cut intersection or in the centers of the diamonds. About 30 minutes before the ham is done, arrange pineapple slices over the ham and secure them with toothpicks or whole cloves. A glaze may be applied after the ham is cooked.Place a maraschino cherry in the center of each pineapple slice, if desired secure them with toothpicks or cloves. Increase the oven temperature from about 350 F to 400 F and brush the glaze over the meat. Bake the ham just until the glaze is golden brown. A small ham or ham slice can be glazed and then browned quickly under the broiler. The sweet glaze can burn easily, so check it frequently. The picnic ham (or smoked shoulder) is smoked like a ham but it comes from the shoulder of the animal. It tastes like ham but is not real ham (a true ham comes from the hind leg of the animal). RICH AROMA AND FLAVOR: Galangal root is an aromatic, flavourful alternative to ginger in a range of recipes.It is fattier than a ham, requires longer cooking, and has more bones. NOT SUBSTITUTE FOR GINGER: Galangal root differs from ginger because it tastes spicy, slightly sweet, and peppery while galangal tends to taste more like pepper.Warming and tasty, a small amount of this root will go a long way in your favourite Tom Yum and Tom Kha Soups. HOW TO USE: To infuse a soup, galangal is usually sliced unpeeled.Unlike ginger, galangal root cannot be grated, but it does provide an extra earthy note which is missing from recipes using its more widely available cousin. ![]() #HEB SPIRAL SLICED HAM GLAZE DIRECTIONS HOW TO# #HEB SPIRAL SLICED HAM GLAZE DIRECTIONS HOW TO#ĮXPERTLY PRODUCED: SOEOS a renowned spice and herb brand beloved by chefs and culinary enthusiasts bringing bringing fresher ingredients to every kitchen.To prep dried galangal, soak the slices in warm water for 20 to 30 minutes until pliable before using.įor curry pastes, it's peeled and chopped, then ground with the other paste ingredients. ![]()
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