Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lacquered ham. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
This delicious cream is great over ham, but it also works well over grilled meats, such as steak or pork. All Reviews for Honey-Port Lacquered Ham with Whipped Dijon Cream Recipe. This isn't your salty, pink smoked ham that's typical of a holiday event.
Lacquered Ham is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Lacquered Ham is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook lacquered ham using 3 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Lacquered Ham:
- Prepare 1/2 kg plain ham, sliced
- Prepare 6 tbsp muscovado or coco sugar
- Get 1/2 tsp freshly ground black pepper
Your Lacquered stock images are ready. Download all free or royalty-free photos and vectors. Use them in commercial designs under lifetime, perpetual & worldwide rights. Chef John transforms a pork shoulder roast into a flavorful cured ham.
Steps to make Lacquered Ham:
- Preheat oven to 200°C (400°F). Cover a baking pan with parchment and arrange the ham slices.
- Liberally sprinkle 3 tbsp of sugar and ¼ tsp of black pepper over one side of the ham. Set the pan in the oven and roast for 15 minutes. Spread the dissolved pepper and sugar mixture over the ham and let stand for one minute.
- Turn the ham over and sprinkle with the remaining 3 tbsp of sugar and ¼ tsp black pepper. Again roast for another 15 minutes.
Plan ahead, as the pork needs to brine for a couple of days. These nails need to get lacquered on lacquerlacquer.com. This is a list of notable hams and ham products. Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork.
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