16 of April 2019
Glazing makes the dish take on a distinctive taste, and at the same time ... it looks great ... And the Glazed Ham
is a traditional, important Easter dish in the United States, served especially warmly with Diced Hash Browns, Glazed Carrots ... Everything else is a nice addition.
CLASSIC GLAZED HAM
Ham is never too much - says philosophically Thor Erickson from the Cascade Culinary Institute in Oregon. In addition, he tells you what to do with its excess: if you get something from the Christmas dinner, you can always use it later for sandwiches, soups, omelets ... In his opinion, the ham is great for freezing, there is not too much water in it, it is perfectly baked ...
He mentions one more important thing: ham should be cut, smoked and cooked, but without glaze. Glaze the ham should prepare yourself at home, a favorite flavor. This may be a glaze of honey, brown sugar, apricot, pineapple. Hams are large, they can be divided immediately to freezing or the glazes of different flavors.
There is something in it ... In fact, the hams in American stores are huge. I will certainly be tempted by one colossus, because I am going to friends for a brunch-dinner, where there will be a lot of us, so more festive food should be ... For this delicious potatoes, carrots, asparagus with almonds and goat's cheese ... And a glaze to ham? I have not made a decision yet which I will choose and there are several of them, and all delicious...
and her baking in the glaze
First, prepare ham - removed from the refrigerator, has become to room temperature (about 30 minutes before baking). Preheat oven to 325 degrees F (165 degrees C). What next?
If ham is on the skin, it should be cut with a sharp knife and then cut into the top of the ham in the box, as pictured "ham" other. Gourmet ham with cloves - compactness and whole cloves in the resulting grid (see photo) on top of the meat, but it is not necessary ...
Ham arranged on a baking tray meat any (flat side down), pour into the pan of water (about 5 millimeters in height) and bake for about 30 minutes per 2 pounds of meat (if ham is weighed 10 pounds, the oven of about 2 hours 30 minutes).
Meat removed from the oven and the temperature raised to 425 degrees F (225 degrees C). Half the amount previously prepared glaze spread (preferably silicone brush) on ham. If the water evaporates from the plaque - add (up to 4-5 millimeters in height). Insert ham and back to the oven every 10 minutes to lubricate the surface glaze remaining until the ham begins to shine and light brown (which will take about 40 minutes). Remove from oven, cover with foil and let stand for 10 minutes so she could "rest" after the battle with the temperature.
Important: Each oven bakes differently, otherwise it keeps the temperature. You have to pay attention to it, so that the hams do not burn. If it begins to brown too quickly, reduce the temperature, and slightly lower the oven door for a while to cool the interior faster.
Boil 500 milliliters of unfiltered apple juice, reduce the heat (medium) and cook for a further 8-10 minutes, until the juice is reduced to 1/4 volume (125 milliliters). Reduce heating (small) once again and add 125 milliliters of maple syrup and 125 milliliters of reconstituted apple jelly, 63 milliliters of coarse mustard, 1/2 teaspoon of ground herb, 1/4 teaspoon of ground nutmeg.
Mix 250 grams of dark brown sugar, 210 grams Dijon mustard, zest and juice of one orange.
Grate the skin with two green lemons, set aside. Squeeze the juice from the same lemons into a small pot, add 8 thin slices of fresh ginger and 500 milliliters unsweetened pineapple juice. Boil to reduce the liquid to 125 milliliters (8-10 minutes). Complement with fire, add a green lemon peel, 250 grams apricot jam and 63 grams Dijon mustard.
In a bowl, mix 375 grams of orange jam * 60 ml maple syrup, 63 grams of coarse Dijon Mustard 60 milliliters whiskey, 2 tablespoons of fresh lemon juice, 1/2 teaspoon powdered ginger, a pinch of salt and pepper pinch. Prepare the ham before baking.
* Alternatively may be added apricot jam. Then it will be glazed with apricot whiskey.
Mix in a pot: 500 grams of honey, 125 grams of dark corn syrup, 125 grams of whole cloves, Heat (not boil!), Add 83 grams of butter. Glaze should be warm until it spills onto the ham (it is best to heat and keep the heat in the water bath to avoid scorching).
All glazes perfectly presented here are also suitable for glazed carrots. Only it should be peeled, cut into favorite pieces (slices, bars), boil and bake in a glaze or cook and only mix with a bit of selected glaze to taste, decorate with greens. It's delicious!
Oven Roasted Breakfast Potatoes
2 pounds of potatoes, thoroughly washed, cut into small pieces
5-6 slices of smoked bacon, fry and crumble, keep fat
1 yellow onion, finely chopped
1-2 tablespoons of bacon fat (alternatively - the same amount of olive oil)
2 tablespoons fresh rosemary
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 teaspoon salt
pepper to taste
Preheat the oven to 400 degrees F (200 degrees C).
In a bowl, mix all ingredients - except the crumbled bacon - on a baking tray, covered with baking paper, put in the oven for 40 minutes, until the potatoes are golden-brown and crispy (sometimes stir during baking).
Turn out on a platter, sprinkle with crumbled bacon.
Diced Hash Browns
Preheat the oven to 400 degrees F (200 degrees C).
2 pounds of potatoes thoroughly washed, cut into 1-inch pieces, washed again and boil for 5 minutes in lightly salted water. Strain it, dry it on a paper towel.
Lightly sprinkle with salt and pepper to taste, put on a baking tray, covered with baking paper and bake for 40 minutes (until they are soft and slightly golden).
I left this glaze at the end because ... it is universal. For ham, for meats, fish, vegetables (just for a young, long carrot), some even use for desserts. And all this because of a combination of taste, sweet and tart, but nice for the palate. I would highly recommend! You can make this glaze more and that's left because it ... it is universal. For ham, for meats, fish, vegetables, some even use for desserts. And a nice combination of taste, sweet and tart, but nice for the palate. I would highly recommend! You can not check how long it is in the fridge for some time ... should be remembered. It should not be used on the basis of the "spraying" dishes ... otherwise it will completely change the taste of the dish.
How to prepare it? 500 milliliters of balsamic vinegar mix in a small pot with 125 grams of brown sugar (if the glaze is more sweet, sugar bright, if less sweet - which I prefer). While stirring, reduce the heat and heat for 20 minutes, stirring constantly, until the volume of the glaze decreases by half. Pour it into a closable jar, cool and store in a refrigerator.ji keep in the fridge for some time (I did not check how long it disappears too fast ...) One more thing ... This is not a sauce, just a glaze, intense in taste and keep this in mind. It should not be used in large quantities, only on the principle of "spraying" dishes ... otherwise it will completely change the taste of the dish.
How to prepare it? 500 milliliters of balsamic vinegar mix in a small pot with 125 grams of brown sugar (if the glaze is to be more sweet, sugar bright, if less sweet - dark sugar, which I prefer). While stirring, bring the whole to a boil (do not boil!), Reduce the heat and heat for 20 minutes, stirring constantly, until the volume of the glaze decreases by half. Pour into a closable jar, cool and store in a refrigerator.
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