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You can also place the ham in an oven bag. Figure no more than 10 minutes per pound for reheating. ... figure no more than 10 minutes per pound. An 8-pounder will take 1 hour and 20 minutes ...
Whether you're reheating a pre-cooked spiral ham or cooking a raw and fresh ham in the oven, ... 10 to 14. 15 to 18. Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others ...
No one wants an overcooked ham at your Easter dinner. For premium support please call: 800-290-4726 more ways to reach us
The deterioration of meat flavor is most noticeable upon reheating. As cooking and subsequent refrigeration is the case with most convenience foods containing meat, it is a significant challenge to the processed food industry. The flavor is variously described as "rancid," "stale," and like "cardboard," and even compared to "damp dog hair."
An item resembling pork roll, packed minced ham, may have been locally produced in the later 1700s. [9] John Taylor is credited with creating his secret recipe for the product in 1856. [10] George Washington Case, a farmer and butcher from nearby Belle Mead, created his own recipe for hickory-smoked pork roll in 1870. [10]
Jinhua ham (Chinese: 金華火腿) is a type of specialty dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province, China. [1] [2] The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Chinese soups.
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The ham is used in Chinese cuisine to flavor stewed and braised foods, as well as for making the stocks and broths of many Chinese soups. [4] It is prepared using the Tongcheng pig and has been described as "the most prized ham in all of China". [4] Rugao ham is a dry-cured ham that originated in Jiangsu province, China, and was first prepared ...