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They usually come in a plastic shrinkwrap

Make The Ultimate Ham on Your Grill

Canada Goose online The world of hams is confusing, and that’s an understatement, but it is worth getting a handle on things because a little knowledge will make your ham dinners much much better. Canada Goose online

canada goose black friday sale Hams are cut from the top of the rear legs of hogs, from the knee to the hip, including the big meaty rump muscles, and they can be divided into three broad categories: Fresh hams, dry canada goose clearance sale cured hams, and wet canada goose uk black friday cured hams. Alas, when you buy a ham, it most often is labeled something else, like Boiled Ham, Canned Ham, canada goose uk shop Ibrico Ham, Picnic Ham, Prosciutto, Smithfield Ham, Smoked Ham, Spiral Cut Ham, and Virginia Ham to name a few. If your head is starting to spin, my article, The Zen of Ham, explains almost all the different types of ham, and it is worth a read if you ever hope to become a master hamster. are wet cured hams, hams that have been cured by soaking in a brine, or that have been injected with a salt solution, and then pre cooked. The brine usually has salt, sugar and spice and everything nice, and the cooking often includes smoking. This was a method developed for preserving large hunks of meat like hog rumps long before refrigeration was canada goose factory sale invented. canada goose black friday sale

Canada Goose Parka At right is a ham in brine at Vie Restaurant, a Michelin star winner in Western Springs, IL, one of my all time faves, and one of the few restaurants that makes most of its own bacon, hams, sausages and other charcuterie from scratch. Alas, many canada goose coats on sale commercial wet cured hams are made in a hurry by simply injecting the brine along with a lot of preservatives. Canada Goose Parka

Canada Goose Outlet Wet cured hams are pinkish purple in color, often have Canada Goose online a sweet glaze baked on, and are frequently put on a lathe where a blade can spiral cut them while they are turned. This makes carving them at your Easter table a snap. They usually come in a plastic shrinkwrap, and if it says «cooked» on the package, you can eat it cold right out of the bag. canada goose store But cheap Canada Goose cured hams are better served warm with a sweet glaze to counterbalance the saltiness from the brine that was injected into it. Canada Goose Outlet

Canada Goose sale Since wet cured canada goose black friday sale hams are precooked, in theory all you need to do is warm yours throughout, avoid high heat, and avoid cooking too long to keep it from drying. Standard cooking technique on the package and in all the cookbooks says to heat it at uk canada goose outlet 325F until it reaches 140F. But that is a recipe for dry meat. If you take a little care you can really amp yours up to 11 on the grill (although the same method works fine indoors). Here’s how. Canada Goose sale

canada goose clearance sale The problem with most wet cured hams is that buy canada goose jacket they are dry when you cook them according to the instructions on the package, and the smoke flavor is barely noticeable. So we’ll cook ours a lot lower and slower to keep the moisture in, add just a little fresh smoke, wrap it in foil to further moisturize, sizzle on a glaze, and make a thin sauce that will penetrate the meat and add back moisture. It is a balanced blend of sweet and savory with buy canada goose jacket cheap apricot preserves, honey, brown sugar, mustard, Worcestershire, soy sauce, as well as herbs and spices. There’s a link to the recipe below. canada goose clearance sale

Canada Goose Jackets Remember to save the bone for split pea soup, and if you play it right, there will be leftovers canada goose clearance and that means sandwiches with South Carolina Mustard Sauce, fritatta, Hoppin John beans, cheap canada goose uk eggs Benedict, Hawaiian pizza, ham salad. Canada Goose Jackets

canada goose 1) You can do this step well in advance. Make 1 cup of Chris Lilly’s Spicy Apricot Glaze. Make the sauce by putting the chicken broth in a pan and whisk in 4 canada goose coats tablespoons of the glaze over medium heat until it is dissolved. Put the remaining glaze and the baste in the canada goose fridge. canada goose

canada goose clearance 2) Prepare your grill for 2 zone cooking and preheat it to about 225F on the indirect side. If the skin has not been removed, remove it, and trim off almost all the fat leaving no more than a thin layer. If it came with a prepackaged glaze, throw it out. If there is a glaze already on the meat, rinse it off. Chris’ glaze is better. If it Canada Goose Online is spiral sliced, let some water get into the sliced areas to help reduce moisture loss. canada goose clearance

canada goose deals 3) Place the meat on the indirect side of the grill, add a handful or two of wood for smoking as described in my Canada Goose Parka articles on the Best Setup for a Charcoal Grill, the Best Setup for a Gas Grill, the Best Setup for a Bullet Smoker, and the Best Setup for an Offset Smoker. You do not need much smoke since the meat has been smoked once already. Close the lid, and smoke for about 1 hour. canada goose deals

canada goose store 4) Tear off about 5′ of aluminum foil, if you have double strength, that’s better. Fold it in half canadian goose jacket to make it about 2 1/2′ canada goose outlet in length. Take the ham off the grill, place the flat, cut end on the foil making sure you don’t puncture the foil, pour 1/2 cup of the water over the meat and seal the meat and water in the foil making it look like a giant candy kiss. Crimp the seams tight. We don’t want any steam escaping and water leaking. This technique helps it cook faster by generating a little steam, which penetrates faster than dry heat, and keeps the meat moist. Place the package back on the indirect side at about 225F. If you have a leave in meat thermometer, insert it now through the foil into the fat end, so the tip is about 1″ away from the bone. Watch the oven temp and try to keep it around 225F. canada goose store

canadian goose jacket 5) When the meat temp hits about 130F, open the foil, paint on the glaze, leave the foil open to catch drips, close the grill, and roast for about 10 minutes until the glaze gets thick. While the glaze is setting, get the sauce out and warm it on the hot side of the grill or the side burner or indoors. canadian goose jacket

buy canada goose jacket 6) After about 10 minutes, open the grill, dip your basting Canada Goose Jackets brush in the pools of glaze on the foil and paint the meat again. Add more glaze if you wish. Now remove the foil, and pour any drippings into the sauce pan. Leave the lid open, remove the thermometer and move the ham over to the hot side. Stand right there and watch so the glaze does not burn. Don’t walk away even to get a beer. Let the glaze sizzle, but not blacken. You are just trying to caramelize the sugars and develop more flavor. After about 3 or 4 minutes, roll it a bit and keep rolling it until all sides have sizzled except the bare meat side. Leave it bare. By now the temp should have risen to 140F. Go ahead and check if you want, but trust me, it’s there. buy canada goose jacket

cheap Canada Goose 7) Taste the sauce. If you want it sweeter, add more glaze, but it shouldn’t need more sugar. Pour the sauce into a gravy boat, and move the ham to a cutting board, bare side https://www.gooseyou.com down. Carve it by slicing in from the sides towards the bone in the center of the top. Then slice down along the bone to release the slices. Serve, and spoon a little sauce over the meat cheap Canada Goose.

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