COOKING A PRE COOKED HAM - PRE COOKED HAM

COOKING A PRE COOKED HAM - COOKING MAMA 3 ROM DOWNLOAD - COOKING PORK SIRLOIN ROAST

Cooking A Pre Cooked Ham


cooking a pre cooked ham
    pre cooked
  • Meat cuts which have been fully cooked and require only reheating to serve.
  • (Pre-Cook) To heat food thoroughly before putting it into jars for canning.
    cooking
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • The process of preparing food by heating it
  • The practice or skill of preparing food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • Food that has been prepared in a particular way
  • (cook) someone who cooks food
    ham
  • Overact
  • meat cut from the thigh of a hog (usually smoked)
  • overact: exaggerate one's acting
  • (Old Testament) son of Noah

Cat's Flipping Feast
Cat's Flipping Feast
POT ROAST If you're a vegetarian, I got nothing. -One 4-5lb slab of delicious USDA beef pot roast (aka top or bottom round) -One aluminum roast pan -Aluminum foil -4-5 carrots -2 yellow onions -About 1/2 cup of water (depends on preference) -2 cloves of garlic (also depends on preference) -Dash of salt This is the easiest, yet most impressive, meal to make. First, chop the garlic into pearl sized pieces. Next, chop the carrots into 1/4 inch pieces. Chop up the onions as if you were making onion rings. Then, place the onions and carrots on the bottom of an aluminum foil pan (you can find these in any grocery store by the cooking utensils for like $3). Your top round will sit on top of the carrots and onions, so make sure you have enough to cover the entire pan so that the juices can mix with the carrots. The veggies also stop the meat from dehydrating through direct contact with the aluminum. Next, place the entire slab of top round on top of the carrots and onions. Enter, garlic. Using a sharp knife (be careful!) make 1/4 inch holes into the meat, liberally throughout. In each little hole you make, stuff a piece of the chopped garlic inside. Make sure the garlic is as deep as you can, so it also gets the meat's juices and doesn't just dry up. Finally, preheat the oven to 325*. Once it's ready to go, stick your pot roast in. Once it's inside, add your 1/4 cup or so of water, to make it extra juicy. Also add your dash of salt now- any earlier and you'll start to cook the beef :) Be sure to cover the entire top round with aluminum foil- again this keeps all the moisture inside the meat. 2 hours later, check on the meat. Needs more water? Go for it. It typically takes 2 hours and a half for a medium-well piece of top round. BE SURE to have a meat temperature taker, or else you will be eating beef sushi. HAM This is so easy, it embarrasses housewives everywhere. -One 2-3lb pre-cooked ham -One can of crushed pineapples -Aluminum roast pan -Love Take your aluminum roast pan, and stick the little piggy in. Using a sharp knife, score the ham. (Scoring refers to making those sweet diagonal lines on the top of the ham to make it cook all pretty) Then, slather on the crushed pineapples, the entire can. Preheat oven to 325* and place for 30-45 minutes just to get it nice and warm. Done. That was easier than a Thursday night. SWEET BABY CARROTS IN A MAPLE REDUCTION This is not for the faint of heart, or of butter. Also, I did this all according to eye (I was serving a lot of people), so you're gonna have to change the quantities and fool around a bit. -One 3lb bag of baby carrots -Maple syrup (pancake syrup will work just fine) -Butter -Dash of salt Bring a pot of water to a boil. Place carrots in, for around 3-5 minutes, until tender. Meanwhile, mix butter and syrup (3:1 ratio'ish) in a heated pan, until all the butter dissolves. When it is completely dissolved, add your drained baby carrots. Give them a little pan love for about 2-3 minutes. Not too long or else the carrots will get mushy! But long enough for the juices to soak into the carrots. Done.
Nigella's Ham in Coca-cola.
Nigella's Ham in Coca-cola.
I love Nigella Lawson. One of my favorite all time TV chefs. We decided to try out this recipe for a Pre-Thanksgiving Feast. We made some minor adjustments (which will be shown in parentheses) 4 1/4-4 1/2 pound bone-in fresh ham 1 onion, peeled and cut in half 2-liter bottle of Coca-Cola For the glaze: Handful of cloves 1 heaping tablespoon of molasses 2 teaspoons of English mustard powder 2 tablespoons of granulated brown sugar (OUR GLAZE: orange marmalade, grenadine, Southern Comfort, & orange juice.) One thing before you start: Don't even consider using Diet Coke--it's full of sugar. If you know that you're dealing with a salty ham, put it in a pan covered with cold water, bring to the boil and then tip into a colander in the sink and start from here; otherwise, put the ham in a pan (skin-side down, if it fits like that), add the onion and then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on (though not tightly) and cook for just under two-and-a-half hours. If your joint is larger or smaller, work out timing by reckoning on an hour for every two pounds, remembering that it's going to get a quick blast in the oven later. But do take into account that if the ham's been in the refrigerator right up to the moment you cook it, you will have to give it a good 15 minutes or so extra, so that the interior is properly cooked. Meanwhile, preheat the oven to 500° F. When the ham's had its time, take it out of the pan (but do not throw away the cooking liquid) and let cool a little for ease of handling. (Indeed, you can let it cool completely and then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes and stud each diamond with a clove. Then carefully spread the molasses over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting pan for approximately 10 minutes or until the glaze is burnished and bubbly. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 350° F, turning up the heat towards the end if you think it needs it. Serves eight people.

cooking a pre cooked ham
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