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Tuesday, December 6, 2011

Yule Recipes- Meat

Tuesday, December 6, 2011
Ham is the most traditional dish for this holiday season. And while a ham is easy to cook, the glaze for it is sometimes tougher to make. Here is a recipe that I have used on several occasions to fantastic reviews.
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 Tbsp mustard
  • 2 to 3 Tbsp Dark Rum
In a medium size saucepan whisk together and heat to just before boiling these ingredients. Pour over a fully cooked ham and bake for ten to fifteen minutes more. Now don't worry about the alcoholic content the cooking should cook out the alcohol. If you are still antsy then you can let the glaze simmer for about five minutes.

One more thing on hams, I think that ham tends to have to much salt for human consumption. So I boil some water and place the ham in it for about five to ten minutes. This will serve to bring out much of the salt.

This brings me to the other animal that I choose to cook at this season. The duck. While tasty it is very greasy. You can boil the duck, to get rid of the grease, in the same way as you did the ham to get rid of the salt.

The last duck I cooked was on the BBQ grill. Hey I live in Florida, we can nearly BBQ all year down here. To do this I arranged coals around a drip pan in the center of the grill. And after dipping the duck in boiling water, I dried it off and placed in on the grill on a low heat and let it slowly cook. I didn't add anything else to the duck, but I enjoy the taste of the duck alone without any additions.

But you can make an orange glaze for the duck. Here is a recipe from recipecircus.com.
  • 1/2 cup orange juice
  • 1/4 cup orange marmalade
  • 1/4 cup honey
  • 1/4 cup light brown sugar
  • 1 Tbsp brandy
  1. Combine orange juice, marmalade, honey, sugar and brandy in small saucepan and simmer over low heat for 5 to 8 minutes, stirring occasionally.
  2. Spoon glaze over ducks and return to oven for 10 to 15 minutes longer.
  3. Watch to prevent scorching.
  4. Remove duck to platter and let rest for 15 minutes before carving.
Blessed Be and Happy Cooking!

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