Almost all hams have either been partially or fully cooked before they are packaged.
A partially cooked ham has been brought to an internal temperature of 137 degrees F, which kills any bacteria. This ham still need to be cooked more before serving in order to make it more tender and delicious.
A fully cooked ham is one that has been brought to an internal temperature of 148 degrees F and needs no further cooking. You can eat it directly out of the package, but heating will enhance the flavor.
Baking Your Ham
The most traditional way to prepare a whole ham is to bake it.
For a ham that has only been partially cooked, you will need to allow about 20 minutes per pound in a moderate (350 degrees F/175 degrees C) oven.
A fully cooked ham will require about 10 minutes per pound in order to be heated all the way through.
Although ham is perfectly delicious all by itself, you can make it extra-special by using a glaze. The most popular glaze recipes contain combinations of fruit juice, wine or whiskey, honey, mustard, brown sugar, fruit preserves and spices. Brush some of the glaze over the surface of the ham before placing it in the oven.
To help keep your ham moist and juicy:
Place the ham cut-side down in a baking pan. If it's going to be in the oven for more than an hour, you also may want to place a foil "tent" over your ham in order to keep it from drying out.
Continue to brush the ham with glaze and baste it with the pan juices every 20 minutes or so, until it is heated through.
To finish the ham and give it a deliciously caramelized coating, remove the foil tent, brush it with glaze and pan juices one more time, and then turns your oven to the broiler setting. Allow the outside of the ham to get nice and browned-this should only take about 5 minutes, but watch it closely so it doesn't get too dark.
When the internal temperature reaches 160 degrees F (80 degrees C), the ham is ready for serving.
Friday, April 10, 2009
Wednesday, April 8, 2009
THE STARS OF YOUR EASTER DINNER
Ham is the star at most Easter Dinners, my grandmother always prepare a Leg of Lamb for our Easter Dinner,I will the give recipes for both dinners. Here are some tips that will help you make the most of your Holiday Ham or Leg of Lamb.
I will start with the Ham, there are three basic varieties: city hams, country hams and fresh hams, my family only prepare the city ham because it the one you are most likely to encounter in the grocery store. These hams have been soaked in brine and then either smoked or boiled. City hams are moist and tender. Their flavor ranges from mild and salty to rich and smoky, depending on how they have been cooked.
Lamb is flavorful enough on its own that it doesn't need much seasoning, but conversely, lamb's flavor is robust enough that it pairs beautifully with any number of boldly flavored seasonings. Some additions that complement lamb well are rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint, and garlic.
The menu for Easter dinner:
THE BAKE HAM DINNER
STRING BEAN CASSEROLE
POTATOES SALAD
FRUIT SALAD
ROLLS
CARROT CAKE
THE LEG OF LAMB DINNER
STRING BEANS
ROASTED POTATOES
SPINACH SALAD
ROLLS
CARROT CAKE
Lets get cookin’
I will start with the Ham, there are three basic varieties: city hams, country hams and fresh hams, my family only prepare the city ham because it the one you are most likely to encounter in the grocery store. These hams have been soaked in brine and then either smoked or boiled. City hams are moist and tender. Their flavor ranges from mild and salty to rich and smoky, depending on how they have been cooked.
Lamb is flavorful enough on its own that it doesn't need much seasoning, but conversely, lamb's flavor is robust enough that it pairs beautifully with any number of boldly flavored seasonings. Some additions that complement lamb well are rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint, and garlic.
The menu for Easter dinner:
THE BAKE HAM DINNER
STRING BEAN CASSEROLE
POTATOES SALAD
FRUIT SALAD
ROLLS
CARROT CAKE
THE LEG OF LAMB DINNER
STRING BEANS
ROASTED POTATOES
SPINACH SALAD
ROLLS
CARROT CAKE
Lets get cookin’
Thursday, April 2, 2009
HIGHLIGHTS OF APRIL'S BLOG
WOW it’s April already, and resurrection day (Easter) is right around the corner. I always give up something for lent, this year I gave up red meat for 40 days. I will share some of my vegetable dishes; resurrection day dinner and tips on the perfit boil egg.
My dad said for us to always remember that all soul food is southern food not all southern food is soul food.
My dad said for us to always remember that all soul food is southern food not all southern food is soul food.
Wednesday, March 18, 2009
WHAT'S COOKIN (Gumbo) step 3 of 3
*If using okra, it should be cooked long enough to loses its slimy texture.
**If using Filé powder, on the other hand, should not be added until the very end of cooking. I add the filé to each individual bowl of gumbo about ¼ teaspoon stirred into each bowl.
**If using Filé powder, on the other hand, should not be added until the very end of cooking. I add the filé to each individual bowl of gumbo about ¼ teaspoon stirred into each bowl.
WHAT'S COOKIN' GUMBO
My flavor is my dad’s ultimate Gumbo, he would said “ it contains everything that runs, swims, or crawls!” It’s the ultimate gumbo, it combine meat, seafood and Ya Ya…….
ULTIMATE GUMBO
INGREDIENTS:
3 to 4 pounds chicken parts
2 to 3 pounds seafood (shrimp, crabmeat (not imitation) and fresh oysters, etc.
salt and pepper to taste
1 tablespoon Creole seasoning
1 teaspoons cayenne pepper
1 teaspoons garlic powder
2 1/2 cups flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green pepper, coarsely chopped
2 c. sliced fresh or frozen okra
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 pound andouille sausage diced, or another smoked sausage such as Kielbasa
5 cups hot cooked rice
Filé powder**
PREPARATION:
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes.
In small skillet fry okra* in a little oil until it loses its slimy texture, sit aside.
Measure flour into a large paper bag, Add chicken pieces and shake until well-coated. Remove chicken and set remaining flour aside for the roux. In a large skillet, brown chicken in very hot oil, remove chicken from the oil and set aside
Roux
Stir oil remaining in the skillet with a wire whisk to loosen any brown bits remaining in the bottom of the pan. Combine fat with an equal amount of flour, sprinkle the flour in a little at a time, stirring. Stir constantly until brown this may take 20 to 30
minutes immediately remove from heat continue stirring until it has cooled down a bit and there's no risk of burning, if it burns at all, even just a little you'll have to throw it out and start over again.
Add onions, celery and green bell pepper. Continue to cook, stirring constantly, until vegetables are tender.
Transfer roux and vegetables to a large heavy saucepan.
Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
Add the seafood cook for 5 to 10 minutes or until seafood is done.
Cover the pot, allow to sit covered for about 10 minutes before serving adjust seasonings and serve in bowls over the rice.
ULTIMATE GUMBO
INGREDIENTS:
3 to 4 pounds chicken parts
2 to 3 pounds seafood (shrimp, crabmeat (not imitation) and fresh oysters, etc.
salt and pepper to taste
1 tablespoon Creole seasoning
1 teaspoons cayenne pepper
1 teaspoons garlic powder
2 1/2 cups flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green pepper, coarsely chopped
2 c. sliced fresh or frozen okra
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 pound andouille sausage diced, or another smoked sausage such as Kielbasa
5 cups hot cooked rice
Filé powder**
PREPARATION:
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes.
In small skillet fry okra* in a little oil until it loses its slimy texture, sit aside.
Measure flour into a large paper bag, Add chicken pieces and shake until well-coated. Remove chicken and set remaining flour aside for the roux. In a large skillet, brown chicken in very hot oil, remove chicken from the oil and set aside
Roux
Stir oil remaining in the skillet with a wire whisk to loosen any brown bits remaining in the bottom of the pan. Combine fat with an equal amount of flour, sprinkle the flour in a little at a time, stirring. Stir constantly until brown this may take 20 to 30
minutes immediately remove from heat continue stirring until it has cooled down a bit and there's no risk of burning, if it burns at all, even just a little you'll have to throw it out and start over again.
Add onions, celery and green bell pepper. Continue to cook, stirring constantly, until vegetables are tender.
Transfer roux and vegetables to a large heavy saucepan.
Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
Add the seafood cook for 5 to 10 minutes or until seafood is done.
Cover the pot, allow to sit covered for about 10 minutes before serving adjust seasonings and serve in bowls over the rice.
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