How To make Back Country Ham Slice For 6
2 pounds ham slices -- 3/4 inch thick
3/8 cup fat
1/4 cup prepared mustard
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons paprika
1 cup water
Fry ham in fat. Remove ham slice(s0 from skillet. Pour all the other ingredients into skillet, cook 5 minutes, place ham slice(s) back into sauce and cook for 5 minutes more. Serve. Serves 3.
How To make Back Country Ham Slice For 6's Videos
How to Cook a Ham Steak | Homemade Catalina Dressing
How to cook a ham steak right! Marinate in fresh homemade Catalina dressing and slap on a hot grill to finish it up. So simple and so good!
Perfect with Cheesy Potato Casserole (aka: Cardiac Potatoes) and veggies of your choice. We had fresh green beans with bacon!
INGREDIENTS
1 (at least!) thick cut ham steak
Catalina Dressing Ingredients [marinate at least 4-6 hours/better yet, overnight!]
1/2 cup red wine vinegar
1/3 cup ketchup
1/4 cup honey (light/neutral flavor)
1 tsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp onion powder
1/2 cup canola or light olive oil
This ham steak recipe is so very simple but, the results are fantastic! You can use bottled Catalina dressing as your marinade if necessary, but I HIGHLY recommend making your own. This homemade dressing is SO much better and gives the ham steak a deep zesty flavor that the bottled stuff just can't match!
I hear it's great for salad too!
Enjoy!
–Deb
My easy-to-make juicy Oven Baked Ham????
How to Carve a Heritage Cured Ham (Full Instructional)
Slice your way to culinary perfection with our step-by-step guide to carving the perfect cured ham! Follow along with our Corporate Chef Jared Keiper as he walks you through the process with one of our signature Cured Heritage Gloucestershire Old Spot hams.
For more information visit:
How to make Ham – easy recipe from scratch - perfect ham every time - How to make Ham at home
How to make Ham – easy recipe from scratch - perfect ham every time - How to make Ham at home
There are many brine methods to try and use. This method of brining using a meat injector and submerged will give and excellent result in a quick turnaround time.
Working on Michael Ruhlmann’s brining method which is very searchable and documented my Holiday season Ham brine is listed;
Now if you want a Ham that does not carry a cinnamon or star anise flavor – miss it out!
The flavor is up to you – the cure, salt, sugar, and water is the basic starting point.
I prefer to use pork loin – its shape makes for perfect sandwich ham.
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Don't forget, as with all recipes, YOU have to taste along the way - all recipes may need adjusting to your tastes. All recipes are full working recipes; as a base, they are great - tailored to your taste. I hope you enjoy cooking as much as I do.
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2 / 4 litres of water
Salt 170 g / 350 g
Sugar 120 g / 220 g
Cure Prague pink powder 20g / 40g
Cloves 4
Star anise 6
Crushed peppercorns 2 tbsp
Coriander seed 2 tbsp
Fennel seed 2 tbsp
Chili flakes 2 tbsp
Bay leaf 1 tsp
Oregano 1 tbsp
Cinnamon 2 sticks
Boil all
Inject 10% of the weight of meat
Cure 48 hrs – 2 days per kilo.
After removing the ham from the brine, rinse thoroughly or even let it stand covered in water. Pat dry the meat. Put in the fridge overnight to firm up a little and air dry. Boil, Cook, BBQ, smoke or roast.
To cook a ham that is injected and water-brined in the oven, you typically want to follow these temperature guidelines:
Oven Temperature: Preheat your oven to 325°F (163°C). This is the standard cooking temperature for a fully cooked ham.
Internal Temperature: The internal temperature of the ham should reach 140°F (60°C) for a fully cooked ham or 145°F (63°C) for a fresh ham. Use a meat thermometer to check the internal temperature at the thickest part of the ham
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EASY HONEY BAKED HAM RECIPE
For the printable full recipe and ingredient list:
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Holiday Ham Steak
Perfect for a festive occasion - simple enough for a weeknight dinner!
This ham is perfect when you need something really delicious, especially around the holidays, but you don't want to go to the trouble of cooking a huge ham or thawing and roasting a gigantic turkey. The great thing is you don't have to compromise on presentation or taste. This ham steak is beautiful and bursting with flavor!
1 center-cut ham steak (available from 3/8 to 1 inch thickness)
20 ounce can sliced pineapple in natural juice or syrup
2 tablespoons butter
1/4 cup brown sugar (light or dark)
10 maraschino cherries
Pour liquid off pineapple into large skillet. Heat over medium high heat until almost completely evaporated. Lower heat and add pineapple slices in a single layer. Add butter and brown sugar stirring gently in between slices until sugar is dissolved. After a couple of minutes, turn slices over using a fork or tongs. Place a cherry in the center of each pineapple ring. When liquid has tickened to the consistency of syrup, gently lay ham slice on top of pineapple slices. Cook on low for about 5 minutes. Turn steak over and continue cooking until syrup begins to bubble up through the center of the meat. When meat is warmed through, place ham steak on large platter and decorate the top with the fruit. Spoon glaze in pan over the top of the decorated ham steak. Refrigerate any leftovers. Enjoy!
My subscriber TennProvisioner suggested that the fruit syrup (minus the ham) would be delicious as an ice cream topping. It would be fabulous! It would also be delicious spooned over a slice of pound cake or angel food cake. Oh, my! Yum!
*Note - A few minutes before plating meat, pour hot water onto platter to warm it. Just before plating, pour hot water into sink, dry platter with a clean towel, and plate the ham steak. This helps to keep your ham warm longer.
- A 3/8 inch thick ham steak should serve 3 people while a steak that's 3/4 to 1 inch thick should serve around 5 people.
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