慢炖锅蜜汁火腿

Ingredients

  • 6至8磅(2724至3600克)带骨切为螺旋型的火腿
  • 1/4杯(60毫升)水
  • 1/2杯(118毫升)蜂蜜
  • 1/3杯(79毫升)红糖
  • 1/3杯(118毫升)第戎芥末
  • 1/2茶匙(1.2毫升)丁香粉

Directions

  1. 将火腿切面朝下放入慢炖锅内胆。火腿周围倒入水。
  2. 盖上盖子,并以高档慢炖3 1/2至4小时,或以低档慢炖5 1/2至6小时。
  3. 同时预热烤箱到220°C,在一个小碗里放入蜂蜜、红糖、芥末和丁香,充分混合。
  4. 将火腿转入铺有金属箔的烤盘中。在火腿切口表面,刷上1/2勺子的混合料。
  5. 烤8分钟。在火腿表面再刷上剩余的调料。再烤8到10分钟。

份量:12-14

测试厨房小贴士:

  • 选择一个有短火腿骨的火腿,以便能放入慢炖锅内胆。美国农业部推荐预热火腿的最终温度是60°C,我们建议在慢炖锅中加热火腿至50°C,然后上料,放入烤箱。食用前,放置10-15分钟。

RECIPE TAGS

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