doing my special ham today. it’s simmering is a liquor of cider, honey, mustard , veg stock, Worcester sauce, onion studded with cloves and a couple of garlic cloves. the glaze is soy, honey and mustard which I’ve just reduced down. mince it’s boiled up for an hour or so, I shall let it cool then apply the glaze then oven for a bit.
It feels wrong but it’s a surprisingly good combo for me, getting a bit bored of tuna mayo... hate cottage cheese.
Ham update. It’s now cooling and drying. The glass on the side is the glaze which is also cooling and going really sticky. doing skin on wedges with it. Which have been par boiled. Once they are cold they will get tossed in olive oil then coated with a mix of flour, garlic powder, onion salt and rosemary. Then into a hot pan that got some veg oil in and a couple of cloves of garlic.
Not acceptable at all in my book ... why people eat something that smells like a lager & peanuts fart is beyond me
Roasted. Lobbed in the oven for a couple of hours, nothing more to it bar a bit of rosemary. All veg will be not by me so I can't take any credit for the plate of food itself when it arrives.
