Cook A Ham In The Oven

cook a ham in the oven
    in the
  • Overview (total time = 00:29:39), I cover some definitions of lean, its roots in the Toyota Production System, and how resource planning and lean work together.
  • (in this) therein: (formal) in or into that thing or place; "they can read therein what our plans are"
  • “steady state” thermal values obtained from laboratory testing, it is assumed that temperatures at both sides of a wall are constant and remain constant for a period of time, unlike what actually occurs in normal conditions.
  • someone who cooks food
  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
  • (of food) Be heated so that the condition required for eating is reached
  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
  • Heat food and cause it to thicken and reduce in volume
  • prepare a hot meal; "My husband doesn't cook"
  • A small furnace or kiln
  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.
  • kitchen appliance used for baking or roasting
  • An enclosed compartment, as in a kitchen range, for cooking and heating food
  • A cremation chamber in a Nazi concentration camp
  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.
  • meat cut from the thigh of a hog (usually smoked)
  • overact: exaggerate one's acting
  • Overact
  • (Old Testament) son of Noah

Swiss-Topped Ham & Cauliflower Soup
Swiss-Topped Ham & Cauliflower Soup
Heartier than it may sound! *Notes: I added diced ham to my batch of soup. I also used more salt and pepper than listed, plus added a half cube of chicken buillion (in addition to the chicken broth called for in the recipe), plus a sprinkling or two of cayenne pepper which is one of my favorite kicks in order to spice things up a tad. *Next Time!- I am going to add a splash of white wine just prior to serving the soup, use thicker slices of the swiss cheese (i got it pretty thinly sliced at the deli this time) AND... I think toasted slices of rye or pumpernickel bread would top the flavors off nicely. Whichever way you choose to go... Enjoy! Ingredients: 2 medium onions 4 whole cloves 4 cups water 2 (10.5 oz.) cans condensed chicken broth, undiluted 3 medium leeks, sliced 3 medium carrots, sliced 1 teaspoon salt 1 teaspoon dried marjoram 1/2 teaspoon dried celery seed 1/2 teaspoon ground nutmeg 1 teaspoon white pepper 1 medium head cauliflower, broken into florets (about 6 cups) 1 tablespoon cornstarch 2 egg yolks, beaten 1/2 lb. sliced swiss cheese, cut into 4-inch x 1/2-inch strips 6-8 thin slices of italian bread Directions: Quarter one onion; stuff the cloves into the second onion (whole). In a large saucepan, combine water and broth; add onions, leeks, carrots, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add cauliflower; simmer uncovered for 30 minutes or until vegetables are tender. Remove from heat. In a small bowl, combine cornstarch and cream until smooth. Stir in egg yolkes. Stir in a small amount of hot soup into cream mixture, return all to pan, stirring constantly. Simmer uncovered for 15 minutes. (Discard the whole onion.) Lightly toast thinly sliced Italian (or other style bread) slices. Ladle soup into individual oven-safe ramekins. Top each ramekin of soup with a lightly toasted slice of bread, then layer with swiss cheese strips. Broil 3 minutes 4-6 inches from the heat or until cheese is bubbly. Serve immediately.
1. Oven-roasted herb chicken with Parma crackling and pan sauce
1. Oven-roasted herb chicken with Parma crackling and pan sauce
A colleague of mine raises free range poultry on his 5 acre ranch outside of San Diego, and when a fellow colleague visited and brought back two "fresh" chickens, I couldn't resist the offer to receive one of them. Here you see the chicken ready to go into the oven. I stuffed the cavity with a half-head of garlic, 2 halves of a juice orange, half a head of sweet onion, parsley, and sage. The skin was prepped by separating it from the flesh, and in the space I pasted the insides with some pieces of Parma ham and a herb butter made with saffron, parsley, and sage. The herb butter was also pasted onto the outer skin, and then covered with more Parma ham as you could see in this photo. This procedure was to cripen the skin while keeping the flesh moist throughout the cooking, as well as give it a lot of flavor. As the Parma ham is so thin, it is expected to crisp up as the chicken roasts and provide added texture. The outside was was then lightly seasoned with coarse black pepper and sea salt before placing it into the oven, first on broil to get the carmalization started, then followed by a slow roasting at 425 degrees. Also loose in the pan is the chicken heart and neck, another 2 halves of a juice orange, 3/4 of an onion, and half a bulb of garlic. This should all carmelize nicely, adding lots of flavor to the pan sauce. 1. Oven-roasted herb chicken with Parma crackling and pan sauce Sunday, April 09, 2006

cook a ham in the oven
See also:
quaker oats chocolate chip cookie recipe
famous christmas cookies
dessert cookbook
cookworks slow cooker manual
cook chef tv show
slow cooker chili recipe
cookies and cream filling