Let the ham rest for 15 minutes before carving. Strain through fine sieve, pressing down well on pulp with back of spoon. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more. Jumex Pineapple Nectar Water, Pineapple Puree from Concentrate, Sugar and/or High Fructose Corn Syrup, Citric Acid, Ascorbic Acid (Preservative), Neotame. If the water in the bottom of the pan has evaporated, add more. Pour half the pineapple glaze over the ham and brush to coat. Increase the oven temperature to 425 degrees F. Strain, then stir in the lime zest, apricot preserves and Dijon. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Pineapple juice from concentrate, Water, Sugar. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound). From the king of tropical fruit, the juiciest flesh, captured by Yoga in an intense, golden nectar. Pour 1/4 inch water into the bottom of the pan. Put the ham, flat-side down, on a rack in a roasting pan. I would like to receive offers of special prices and sales campaigns. Combine apricot nectar, pineapple juice, water, and frozen orange juice concentrate in a large pitcher and stir well. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over). Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Pour into a tall glass filled with ice leaving room for sparkling water. Shake the cocktail shaker for 20 seconds. For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Combine the juice, rums, and triple sec in a cocktail shaker.
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