How to cook an uncooked ham. How to cook a roast beef in a crock pot

How To Cook An Uncooked Ham

how to cook an uncooked ham
  • Not cooked; raw
  • Uncooked is a New York-based company most notable for their snarky and strange greeting cards. Founders and creators Natalie Carbone and Armand Prisco started the company in 2004 after quitting their jobs in advertising.
  • not cooked
  • (uncook) To repair a file (specifically an MP3 audio file) that has been damaged ("cooked") by being converted through a text format and having line breaks applied to it
    how to
  • A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
  • Practical advice on a particular subject; that gives advice or instruction on a particular topic
  • Providing detailed and practical advice
  • (How To’s) Multi-Speed Animations
  • (of food) Be heated so that the condition required for eating is reached
  • someone who cooks food
  • 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"
  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
  • (Old Testament) son of Noah
  • meat cut from the thigh of a hog (usually smoked)
  • Overact
  • overact: exaggerate one's acting

Stirring the soup (078/365)
Stirring the soup (078/365)
Some lentil soup I made tonight, with onions, carrots, celery, carrots, pickles, & kale. Recipe Okay, here's how I cooked it: 2 cups uncooked lentils 1 cup brown basmati rice 8 cups water 1 onion chopped 2 carrots chopped 2 celery stalks chopped 2-3 large leaves of kale chopped 3-4 large dill pickles chopped 2 tablespoons extra virgin olive oil 2 bay leaves 1-2 teaspoons salt (I use Celtic sea salt) ~ 2 teaspoons white vinegar Mix all ingredients except the vinegar in a large pot & bring to a boil, then simmer covered until the lentils are soft, about an hour usually. Then add the vinegar. This makes enough of a very thick soup to feed several people, or several meals for one or two people. This is based on a recipe for Greek lentil soup I learned long ago from Laurel's Kitchen (famous vegetarian cookbook originally published 1976); main differences is I tend to use about twice as much veggies as the original called for, & I added in the rice & the kale (or any other dark leafy green), & I leave out the potato b/c I seldom have any on hand (I don't eat much potato b/c it's high glycemic). I also added the pickles, which I use a lot to add a flavor variation to various dishes. Note that by the end of cooking, the kale will be quite a different shade of green than in the photo above, which was taken at a fairly early stage of the cooking. You can keep it closer to this bright shade of green by adding it closer to the end, but don't wait until the very last minute: some of the good (nutritiional) stuff in kale (& some other leafy greens) isn't fully bioavailable when it's too uncooked. Variations: Add more water if you want a thinner soup (or lower the amount of veggies). You can skip the rice or use a different kind of rice if you want, or use different vegetables or different quantities of vegetables. For example, potato, turnip, any dark leafy greens. Fresh tomatoes (which I like best added near the end, so they aren't as cooked). If you're not a vegetarian, you can also add some meat -- my favorites are well-browned bison stew meat or precooked boneless ham. Tofu might be good in there too, but I've never tried it. Like most soups made with beans/legumes, this (1) easy to make -- most of the work is just chopping up the veggies; & (2) you can vary it a lot based on what you have on hand in the way of vegetables or type of beans/legumes. Just be aware that some types of beans/legumes take a lot longer to cook than lentils, & may need to be soaked overnight before cooking. But lentils are really fast; blackeyed peas are pretty fast too.
Green Eggs and Ham
Green Eggs and Ham
My mom made these once for us as kids. But she had to scramble the eggs cause she wasn't sure how to get it to change colors, also something about the ham not working right. This time I went all out (except that darn yolk!). Step 1)Seperate the yolk from the whites - DO NOT BREAK THE YOLK (that's why you see only one yolk) Step 2)Add Food coloring to the egg whites. The color you see in the uncooked yolk will be much darker than the color after they are done. So mix those egg whites til you are good and ready. Step 3)Gently add yolk back. Don't break it. Now for the ham, I like to have a souther flavor to my pork. I made a special concoction that is vinegar based BBQ sauce. Use whatever you like, water is a good non flavor. Step 1) Find the ham you need. Drier is better cause it helps absorb more. Step 2) Get a clear sauce (water works too) mix in the color you want Step 3) Brush on, or soak your ham with the new colored mix. Remember: You are going to be painting on a pink canvas so take that into consideration. Step 4) Cook up your food like you normally would.

how to cook an uncooked ham
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