Szynka Nigelli w coli

[deanke]

ma ktos przepis?
pamietam ze zapiekala ta szynke z gozdzikami w coli i cebula, ale jak to dokladnie robila?
..hm jeszcze nigdy nie pieklam szynki. jak byscie to zrobili?


____________________________

D.

[lunatica]

Ham in Coca-Cola

4 1/4-4 1/2 pound bone-in fresh ham
1 onion, peeled and cut in half
2-liter bottle of Coca-Cola

For the glaze:
Handful of cloves
1 heaping tablespoon of molasses
2 teaspoons of English mustard powder
2 tablespoons of granulated brown sugar

One thing before you start: Don't even consider using Diet Coke--it's full of
sugar. If you know that you're dealing with a salty ham, put it in a pan covered
with cold water, bring to the boil and then tip into a colander in the sink and
start from here; otherwise, put the ham in a pan (skin-side down, if it fits
like that), add the onion and then pour over the Coke. Bring to the boil, reduce
to a good simmer, put the lid on (though not tightly) and cook for just under
two-and-a-half hours. If your joint is larger or smaller, work out timing by
reckoning on an hour for every two pounds, remembering that it's going to get a
quick blast in the oven later. But do take into account that if the ham's been
in the refrigerator right up to the moment you cook it, you will have to give it
a good 15 minutes or so extra, so that the interior is properly cooked.

Meanwhile, preheat the oven to 500° F. When the ham's had its time, take it out
of the pan (but do not throw away the cooking liquid) and let cool a little for
ease of handling. (Indeed, you can let it cool completely and then finish off
the cooking at some later stage if you want.) Then remove the skin, leaving a
thin layer of fat. Score the fat with a sharp knife to make fairly large diamond
shapes and stud each diamond with a clove. Then carefully spread the molasses
over the bark-budded skin, taking care not to dislodge the cloves. Gently pat
the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting pan for
approximately 10 minutes or until the glaze is burnished and bubbly. Should you
want to do the braising stage in advance and then let the ham cool, clove and
glaze it and give it 30-40 minutes, from room temperature, at 350° F, turning up
the heat towards the end if you think it needs it.

Serves eight people.

www.stylenetwork.com/Shows/NigellaBites/Recipes/hamincoke.html

tu

[jacek1f]

www.nigella.com/recipes/recipe.asp?article=149

uuups :-) n/t

[jacek1f]

i tu

[lunatica]

www.caterweb.pl/e4/app/template/caterweb,info_ext2.vm/itemid/627

[deanke]

dzieki wielkie:)

____________________________

D.

[linn_linn]

A nie byla to szynka Jamie'ego? Tzn. nawet wielkie slawy nie serwuja swoich
oryginalnych przepisow?

tak czy owak

[invicta1]

dla mnie to przepis ekstremalny
zwłaszcza, ze widziałam JAK ona to robiła

[Gość: matmam]

Jak ktoś się odważy zrobić dajcie znać czy dobre?Zaintrygował mnie ten przepis:)

[Gość: denika6]

O matko, a ja coli uzywam do czyszczenia toalety. I wlasciwie tylko do tego.

[Gość: deanke]

jednak sie zdecydowalam i ... jak dla mnie za mdle:( za slodkie!
ale samo mieso kruche i jednoczesnie mieciutkie
przepis wyprobowalam ale po raz drugi go nie wykorzystam:P

[Gość: gosposia]

Próbowałam i nigdy więcej nie powtórzę...Skusiłam się bo przepis był dość
ciekawy... Wywar z szyni z którego Nigella robi zupę grochową (którą uwielbiają
jej dzieci!!!) bałabym się dać psu - bo ma dziwnie synteytyczny smak :/
podobnie jak mięso. Podsumowując przepis nie nadaje sie do użytku fuuuj:/ chyba,
że lubisz ekstremalne smaki. Ja się rozczarowałam :/