Posted on 03/29/2021 12:47:56 PM PDT by mylife
No matter how otherwise impressive your spread of dishes might be, without a glossy, golden-brown ham at the center of the table, an Easter feast just doesn't feel complete. These seven recipes—for ham cooked sous vide, glazed with maple, rubbed with mustard and brown sugar, and more—will help you get the star player in your Easter dinner just right.
Cooking big roasts for the holidays tends to bring out two of our worst fears. First, of course, there's the worry that we'll overcook it, thus destroying the enormous chunk of meat we've invested in. Second, we dread the judgment we'd get from all those aunts, uncles, and friends for screwing up the holiday meal. With a city ham cooked sous vide, you can put all those concerns aside: Not only is the meat precooked and pre-seasoned, it can be dropped directly into the sous vide water bath, in its original packaging, to reheat. When the ham is warm all the way through, place it on a baking sheet, crisp it in the oven, and glaze it with a simple and tasty mixture of brown sugar and balsamic vinegar. It doesn't get much easier than this.
(Excerpt) Read more at seriouseats.com ...
Keep the cloves sugar, pineapple and all that..
Must have a bone in ham for the goodies after the feast! 15 bean soup that is !
“This ham is a far cry from the way-too-sweet ones you may be used to. Glazed with a bright, punchy mixture of brown sugar and Dijon mustard, the ham absorbs plenty of flavor during its slow cook; balsamic-coated cipollini onions, added to the same pan, roast and caramelize in the sweet drippings.”
This sounds like what I like, why ruin a savory ham with all that sugary glop?
Amen, and the secret to that hambone in the split pea soup is a dash of dry sherry
It’s Honey Baked Spiral sliced for me with honey mustard for dipping. Sometimes mix some wasabi in with the honey mustard, delicious.
Mustard is a must
Ever since the first time I tasted my late mother-in-law’s home cooked, bone-in ham (and the angels sang), that’s how I prefer to serve ham at my table. No brown sugar or pineapple needed, just naturally sweet and savory, tender ham.
Of course if I’m a guest and there’s Honeybaked ham, or ham with those fancy pineapple and cherry ring things, I am going to eat it because, obviously, ham.
And yes, those leftover ham bones make delicious soups.
Peach
Yeah but I pick that stuff off
bkmk
ping
Same here. It’s just obstructing the ham for me.
Peach
ther is an art to making a ham, why bury it in gloop?
I have always wanted to learn the art of charcutiers, On I have cured a veg and meats but never learned the art of aging
I know a survivalist who said that after Easter, he gets marked down sliced hams, trims the fat, then dehydrates them into simple ham jerky.
Ya know what I like? BBQ ham, not pork , not beef... ham..
Wrongo on ham. It’s roast leg of lamb in this house, done on a spit.
Did a Picnic ham on the smoker last Thanksgiving. Cross hatched the top of it and made a glaze of Dijon mustard, honey, thyme, rosemary, salt, garlic powder and black pepper.
Very tasty.
We do it and it’s foolproof. Cures in your fridge. Just watch this. Easy and perfect. Recommend getting a meat slicer so you can slice it very thin. We used sweet smoked paprika for the coating. And the Umai dry page has a kit with everything you need. And a great value, we get the shoulder at our local butcher for 1.59 a pound.
https://www.youtube.com/watch?v=1QqYdUtNyN4&t=743s
That sounds yummy.
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