I have just cooked a ham in a bag in my slow cooker.The ham was cured in a honey and applejuice brine and I have about 180 gms of quite sweet juice.
Ive still got 250 gms of the apple and cinnamon bread flour left any Ideas?I was thinking maybe apple dumplings maybe make a custard with the juice.
Jim
Ham Juice
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Ham Juice
by captain wassname » Fri Oct 02, 2009 4:39 pm
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by saucisson » Mon Oct 05, 2009 6:06 pm
I have an ice cream carton of the stuff frozen, give me a shout if you think of a good use for yours 
Curing is not an exact science... So it's not a sin to bin.
Great hams, from little acorns grow...
Great hams, from little acorns grow...
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by captain wassname » Tue Oct 06, 2009 1:31 pm
not atall which is why I was considering apple dumpling.Its a bit sweet for anything in the savoury line that I can think of.The brine was 20% honey and 1.5% salt and the liquid was all apple juice.Ihad injected and dunked for five days after which there was no discernable weight loss but it did lose 16% in cooking.
Jim
Jim
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by Fatmat » Tue Oct 06, 2009 2:33 pm
Sounds like is could make a stunning gravy for a well salted piece of roast pork - maybe offset the sweetness with a little lemon juice.
What some call health, if purchased by perpetual anxiety about diet, isn't much better than tedious disease.
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by wheels » Tue Oct 06, 2009 2:33 pm
I don't monitor weight loss in cooking separately - but expect a total loss (cooking plus skin etc) of around 32 - 35%.
I'm wondering whether your liquid could be used in a sauce for pork or even an apple celery and walnut (Waldorf) soup? Maybe add some cider vinegar and 'cook out' to give a sweet and sour effect?
Phil
edit: Post crossed with Fatmat's
I'm wondering whether your liquid could be used in a sauce for pork or even an apple celery and walnut (Waldorf) soup? Maybe add some cider vinegar and 'cook out' to give a sweet and sour effect?
Phil
edit: Post crossed with Fatmat's
Last edited by wheels on Tue Oct 06, 2009 8:02 pm, edited 1 time in total.
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by Paul Kribs » Tue Oct 06, 2009 7:59 pm
Add gelatine and use it in pork pies...
Regards, Paul Kribs
Regards, Paul Kribs
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by Ianinfrance » Tue Oct 06, 2009 8:02 pm
Add it to beans which you eat with the ham. (cooked dried beans, that is).
All the best - Ian
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by Pork Pie Eyed Dolly » Sat Oct 10, 2009 11:34 pm
Paul Kribs wrote:Add gelatine and use it in pork pies...
Regards, Paul Kribs
That's what I'd do too.
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