El jamón de Navidad se hace aún más glorioso por otros ingredientes asociados con el fin de año. Las peras al horno y los arándanos proporcionan un equilibrio de azúcar y acidez. El jamón está infundido con clavos de olor, y un cálido glaseado de sidra, canela, jengibre y miel extrae el sabor ahumado y dulce de la carne..
This article talks about how Christmas ham becomes even more glorious with other ingredients associated with the end of the year. Baked pears and cranberries provide a balance of sugar and acidity. The ham is infused with cloves, and a warm glaze of cider, cinnamon, ginger, and honey extracts the smoky and sweet flavor of the meat. The recipe includes a 10-pound fully cooked, smoked ham, cloves, apple cider, honey, cinnamon, Bosc pears, fresh or frozen cranberries, light brown sugar, and ground ginger. The ham is scored in a diamond pattern, and cloves are inserted into the diamonds. It is then baked with cider and honey for an hour, and then baked with cinnamon and pears for 45 minutes. Cranberries are added, and it is baked for another 30-40 minutes. The glaze is made with the pan juices, honey, sugar, and ginger, and it is poured over the ham and baked for 15 minutes. The ham is then brushed with the glaze and rested for 15 minutes before carving. The pan juices are poured over the fruit and served with the ham. This recipe sounds delicious and perfect for a festive holiday meal.
27.04.2023 @ 06:02
This article talks about how Christmas ham becomes even more glorious with other ingredients associated with the end of the year. Baked pears and cranberries provide a balance of sugar and acidity. The ham is infused with cloves, and a warm glaze of cider, cinnamon, ginger, and honey extracts the smoky and sweet flavor of the meat. The recipe includes a 10-pound fully cooked, smoked ham, cloves, apple cider, honey, cinnamon, Bosc pears, fresh or frozen cranberries, light brown sugar, and ground ginger. The ham is scored in a diamond pattern, and cloves are inserted into the diamonds. It is then baked with cider and honey for an hour, and then baked with cinnamon and pears for 45 minutes. Cranberries are added, and it is baked for another 30-40 minutes. The glaze is made with the pan juices, honey, sugar, and ginger, and it is poured over the ham and baked for 15 minutes. The ham is then brushed with the glaze and rested for 15 minutes before carving. The pan juices are poured over the fruit and served with the ham. This recipe sounds delicious and perfect for a festive holiday meal.