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Mustard and Brown Sugar-Rubbed Ham With Balsamic-Roasted Onions

Serious Eats Jennifer Olvera Post a comment

This ham, rubbed with brown sugar, Dijon mustard, and balsamic vinegar, cooks alongside sweet and savory cipollini onions. More

Sous-Vide 101: Slow-Cooked City Ham With Balsamic Brown Sugar Glaze

J. Kenji López-Alt 27 comments

Ham is not for everyone, but if you're a ham lover, lucky you, because ham is one meat that's darn difficult to mess up. Want to make it even juicier and more foolproof? Cook the sucker sous-vide. Because hams are pre-cooked, it's really just a matter of reheating them. Typically, I'd suggest removing meat from its retail packaging, seasoning it, then re-sealing it in a sous-vide bag before cooking it. But since ham's pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more appealing. More

Maple-Glazed City Ham

Serious Eats J. Kenji López-Alt 5 comments

A tender and moist city ham glazed with maple syrup and mustard. More

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