mattstication

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CROISSANTxLAMINGTON #cramington #croissant #lamington

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Christmas Countdown 1/24 Glazed Ham This year, I’m counting down the days until Christmas, with 24 holiday season food reels! I love Ham. But to me, the cold cuts the next day are always better for some reason. This year, I’m saving myself the stress on glazing and on Christmas Day, by doing it the day before, and serving it cold. Less pressure, less stress, easier to handle, and more oven space for other dishes! Ingredients: Bone in Ham A whole bunch of cloves 1L pineapple juice 200g brown sugar 80g Sweet Soy (Kecap Manis) 40g Dijon Mustard Method: Slice through either side of the rind, and around the bone end. Using your fingers, gently seperate the rind from the fat, moving slowly to leave the fat in place. Using a sharp knife, score a pattern in the fat, trying your best not to cut into the meat. Pin a clove to the centre of each fat cube to flavour, and help secure them in place while cooking. For the glaze, add 250ml of the pineapple juice, and all remaining ingredients together in a saucepan and bring to a boil whilst whisking. Set aside. Place your ham on a rack in a roasting dish, fat side up. Pour the remaining pineapple juice in the bottom. This will prevent the glaze from burning on the bottom while cooking. Set oven to 160°c. Glaze ham with a brush or spoon all over the fat. Once preheated, place the ham in the oven on the bottom shelf. Apply a layer of glaze every 15 minutes. Although already cooked, we are aiming to hit a food safe temp of 65°c internally on our ham. Use a temp probe to check when it’s done. Mine took around 2 hours. If you’re serving hot, rest half an hour before cutting and serving. If serving cold, place in the fridge overnight to cool. Remove section of ham by following along the bone, then slice boneless sections and plate up. To serve, scrape all the glaze from the bottom of the tray, and reheat in a saucepan. You may like to skim off some of the fat. Pour over a generous amount of glaze, send it to the table for devouring. #christmascountdown #jollyseason #ham #glazedham

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An easy way to mince ginger. #culinarytipsandtricks