More Food! Ham Episode 4 Part 1 скачать в хорошем качестве

More Food! Ham Episode 4 Part 1

See our host Megan Everett-Skarsgård share the concept behind More Food! on our website www.lovefoodshare.com. In this episode we visit ham. We show you how to make a traditional Swedish Christmas ham and then we give you two ideas on how to use the leftovers in the form of a Southwestern Black Bean soup & a posh ham salad. Yule Ham the Swedish Way 3 - 4 kg (6.5 - 9 lb.) Salted Ham on the bone 1 leek, the green part only or 1 onion 1 bay leaf 1 bunch of fresh parsley stalks 2 twigs of fresh thyme 10 white peppercorns 3 corns of allspice [Usually today the salt ham is just salt enough. However, if you suspect it is too salty you can soak it cold water for some hours to remove the excess salt]. Put the ham in a large pot and cover it with cold water. Bring to boil on top of the stove and let it boil for some minutes. Pour the water off and fill the pot with cold water anew. Bring to boil again and skim off the scum. Insert a kitchen thermometer in the thickest part of the ham, but be sure to avoid the bone. Add the greens and the spices and gently boil the ham with the lid on till the inner temperature is 70° C (158° F). Take the pot off the stove, remove the lid and let the ham cool off in the broth. Take out the ham and remove the rind. Put the ham a rack in a roasting pan. How to Give the Yule Ham its Golden Crust 1 egg 1 egg yolk 3 tbsp (4.5 cl.) of sweet mustard 2 tbsp (3 cl.) of Coleman´s mustard powder 1 tbsp golden syrup or honey bread crumbs melted butter Put the oven on grill 225° C (430° F). Mix all the ingredients except for the crumbs and butter. Spread the mix over the ham and then cover it with a layer of bread crumbs. Sprinkle some butter over the ham and roast in the oven till the cover is golden brown. Watch the ham carefully, from golden brown to black is a matter of seconds. Put the ham on a cutting board or a large plate and start carving. N.B. The broth from cooking the ham should be strained and then reduced to half the volume by slow boiling. It is the used for another Christmas specialty - "Dopp i grytan" (dip in the pot). Happy Christmas!