/ck/ - Food & Cooking

[Anonymous No.13160413]

How do you make your ham for Christmas?

[Anonymous No.13160418]

first you gotta raise a happy, healthy pig
the happier the pig, the happier everyone will be when they taste that yummy ham. its true

[Anonymous No.13160433]

>>13160418
>raising your own pig for food
I don’t eat things I have sex with

[Anonymous No.13160450]

may as well get it over with because this is what op wants

> GALZE

[Anonymous No.13160472]

>>13160413
>How do you make your ham for Christmas?
First of all, I buy a bone-in ham that is not pre-sliced. and if I can find it, a ham marked lower sodium, since it makes better gravy.

I score it deeply all over, cutting just through the rind and fat, nice grid of diamonds, in a bit of a spiral motion. I rub it down with hot mustard combined with a couple crushed garlic cloves and jam (hot pepper, currant, or apricot, whatever in my fridge), to wet it it down, then using my palm, sprinkle and pat on my seasoned dark brown sugar. To brown sugar in a small bowl, I'll blend in ground cloves, allspice, ginger, mustard powder, orange zest, sometimes some caraway or star anise (or cheat with chinese five spice powder). Feel free to poke the cloves in, but it's not necessary to look pretty.

I put my roast in a covered roaster like granite ware, and there is half a pot of leftover coffee in the bottom to prevent my drippings from burning, esp important because of the sugar. I might use a turkey baster or ladle juices over the top a couple of times when I check it. Cook it til you notice it's pulling away from the bones, nicely.

[Anonymous No.13160475]

Coated with a mix of mustard, egg, sugar and breadcrumbs

[Anonymous No.13160496]

gotta have glaze. brown sugar and the juices of the ham basted over it. also pineapple rings with Marciano cherries toothpicked inside makes it look good.

[Anonymous No.13160506]

>>13160496
50 year old boomer mom confirmed

[Anonymous No.13160660]

POSTING IN GALZE THREAD

[Anonymous No.13160664]

>>13160413
I steam them, of course.

[Anonymous No.13160679]

>>13160413
Usually buy salted and pre-boiled so I dont have to have it in the oven over night. Just an hour or so under the broiler. Glazed with some sweet mustard and breadcrumbs. Some times I stick some cloves on it aswell.

[Anonymous No.13160686]

We go all out and eat lobster, crab legs, and t bone steaks for christmas supper. Theres alot of us too and it ends up being a stupid amount of money.

[Anonymous No.13160717]

go to the honey baked ham store

[Anonymous No.13160800]

>>13160433
>not using his semen to glaze the christmas ham
It's like you want your family to hate you.

[Anonymous No.13160804]

>>13160413
>make

i just buy them from the store because im not poor

[Anonymous No.13160812]

>>13160804
>/ck/ - Food & Cooking
why are you here?

[Anonymous No.13160831]

>>13160812
>food and cooking
>FOOD and cooking
>what is food
101 fastfood threads would like a word with you

[Anonymous No.13160849]

>>13160800

[Anonymous No.13160870]

>>13160496
this post smells like stale cigarette smoke and mrs dash

[Anonymous No.13160907]

>>13160870
Sounds pretty aloof for someone familiar with the combination.

[Anonymous No.13161063]

Pick up honey backed ham co ham. Put into vaccum seal bag without the glaze. Sous vide at 129 for 2 hours. Remove from bag. Cover in glaze. Hit with searzall. Serve.

[Anonymous No.13162500]

bump

[Anonymous No.13163789]

Is it weird I only like the precut ham? It helps with getting more flavor from the glaze too

[Anonymous No.13163924]

>>13160660
>>13160413
>>13160450
>Galze?
>Galze

[Anonymous No.13163933]

>eh oedn't galze ihs ahm whit ohney
>You now realize the Cockney accent is the result of severe typos.

[Anonymous No.13163991]

>>13160496
>pineapple rings and maraschino cherries on a ham
Based

[Anonymous No.13163995]

>>13160413
we have pork roast and duck for christmas in my family

[Anonymous No.13163999]