Recipes for cooking ham steaks glaze,healthy recipes using food processor,healthy eating recipe blogs - PDF 2016

If you find yourself in a time pinch and need a thawed ham stat, you can use the cold water method.
From the kind of Christmas tree you prefer to what style of menorah you light, many of those traditions revolve around food. Pre-cooked sliced hams are the simplest option because all you have to do is warm them up in the oven.
You'll need a tub deep enough that when it's filled with water, it will cover the ham completely. If you're a holiday traditionalist at the dinner table, you're likely to have a turkey and a ham for the meat lovers. Honey, molasses and brown sugar are all great choices and can be mixed together for a sugary glaze. Immerse the ham, still in the wrapper, in the cold water, which will need to be changed every 30 minutes to keep bacteria from growing.

A small ham should take about 2 to 3 hours, but plan on 30 minutes per pound for larger hams. While it's easy to go to your local baked ham specialist to purchase one, it's actually pretty easy to bake your own at home for a lot less money. Cherry glazes are another classic choice, complete with pineapple and cherries speared into the skin for a lovely and tasty finishing touch. This means the cherry and pineapple, skewered with toothpicks, or the traditional cloves, which can be pushed into the ham.
Choose one with the bone for extra flavor, and you can use that bone in a soup stock later on.
To retain juices, bake the ham in a preheated oven set to 375 degrees Fahrenheit (190.5 degrees Celsius), for about 25 minutes per pound. You can thaw the ham in your refrigerator, but allow for a thaw time of about four to five hours per pound.

Experiment by mixing some ingredients together in a separate bowl until you get the flavor you're looking for. The easiest thing to do is to just stick it in your fridge a couple of days before the meal so you know it gets a good, slow thaw. Some chefs can tell when it's done just by looking at it, but the home chef should use a meat thermometer. Insert it before the ham goes into the oven and leave it there while it cooks, making sure to avoid the bone. When it reads 160 to 165 degrees Fahrenheit (71 to 74 degrees Celsius), it's ready to sit out for the next 15 minutes.

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