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Ham question
"Ophelia" > wrote in message ... > > > "Cheri" > wrote in message > ... >> "Ophelia" wrote in message ... >> >> >> >> "Gary" > wrote in message >> ... >>> Ophelia wrote: >>>> >>>> "Cheri" > wrote in message >>>> ... >>>> > >>>> > "Ophelia" > wrote in message >>>> > ... >>>> > >>>> >> I have mentioned this here before I think, but I make a >>>> >> Maple-Brined >>>> >> Pork Loin which might work well with ham. >>>> >> >>>> >> Near the end of roasting I cover it with a mix of oil, maple syrup >>>> >> and >>>> >> mustard. >>>> > >>>> > Yes, I have made it and posted a pic of it here from your recipe. I >>>> > like >>>> > it a lot. >>>> >>>> Do you think it would work with ham? >>> >>> It certainly would. >>> >>> One thing about covering ham with anything sweet - various glazes, the >>> pineapple and brown sugar thing, etc. That only coats the outside of a >>> ham. You still get pure ham after the first slice or two. That coating >>> doesn't soak in beyond the first slice or two. >>> >>> I like the pineapple and brown sugar thing (plus a pinch or two of >>> powdered clove). Mixed with the ham drippings, it's a very good >>> taste. That doesn't mean the whole ham has that taste. >> >> Great thanks  We are not keen on overly sweet things, and the mustard>> gives it a zing Himself won't have mustard usually but he loves it >> with >> this! >> ========== >> >> My dh doesn't usually like any kind of sweet meat, but I do, so I usually >> just make roasts and things without glaze and then add what I want when >> serving, or make separate when BBQing etc. He did like your recipe for >> this pork roast though. > > That's good. Do you think the mustard made a difference? I think it > dilutes the sweetness. Definitely Cheri |
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