An enamelled ham ready in a few simple steps
You do not need to wait for the holidays to jump in the oven.
For most people,an oven ham is as rare a table guest asroast turkey-It is the kind of dish you are likely to see once a year around Christmastime. But unless you are keeping and smoking yours (Why would you, when incredible cooking ready hams are waiting for you in most supermarkets across the country?), Ham and Awesomeness facility Global is difficult at the top. All you have to do is apply icing (in this case, a sweet-cap spicy mustard sauce) and the ovenstroke for 45 minutes. And like this holiday festival, the best thing about this vitreous ham of Bourbon is what awaits you in the refrigerator the next day.
Nutrition:350 calories, 11 g of grease (5 g saturated), 920 mg of sodium
Serves 16
You will need
1/2 cup apricot or fishing marmalade
2 tablespoonsBourbon
2 tablespoons of dijon mustard
Black pepper to taste
1 smoked ham of 1 (9 pounds) (such as Smithfield)
3 peaches, piqued, peeled and chopped
1/2 small red onion, diced
1 cloveminced garlic
1 Jalapeño Pepper, mined
1 cup of orange juice
1 tablespoon apple cider vinegar
How to do it
- Preheat the oven to 400 ° F.
- Combine the Marmalade, Bourbon, mustard and a lot of black pepper in a mixing bowl.
- Use a knife to mark the skin side of ham, cut 1 inch in the meat to create diamonds.
- Spread the icing on the ham, rubbing in the cracks created by the notation.
- Place on the central rack of the oven and cook your cooking for 45 minutes, until the caramelized frosting and brose on the surface of ham.
- While the cooking ham, make the chutney: combine fisheries, onion, garlic, jalapeño, juice and vinegar in a saucepan over medium heat.
- Bring to a boil, then turn the heat sufficient to maintain a bare simmer.
- Cook about 15 minutes until the fruit is mild and most liquids evaporated.
- Slice the ham and serve with the chutney.
Eat
Restover love:
Meat and bone, impregnated with smoke intensity contain an incredible leisure potential. Here are some of our favorites.
- Scrambled eggs with ham, scallion and pointed cheddar
- Ham sandwich, rocket and fishing marmalade
- Baby spinach salad with ham, dried cranberries, pumpkin seeds and goat cheese
- Broken peas soup, the perfect follow-up of this dinner.
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
