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Limerick ham (Irish: Liamhás Luimnigh [1]) is a particular method of preparing a joint of ham within the cuisine of Ireland. The method was originally developed in County Limerick, Ireland. The main manufacturers were O'Mara. Matterson, Shaws, and Denny. [2]
Get the recipe: Maple-Bourbon Glazed Ham. How Long to Cook a Ham. ... Cover with water and boil 20 to 25 minutes per pound. Drain, glaze, and brown at 400 °F for 15 minutes.)
A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. [1] It is the portion of the leg that is neither part of the ham proper nor the ankle or foot ( trotter ), but rather the extreme shank end of the leg bone.
Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, [1] typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain.
Croque-monsieur – French for "mister crunch", it is a baked or fried boiled ham and cheese sandwich. [4] The dish originated in French cafés and bars as a quick snack. A Croque Madame is a version of the dish topped with a fried egg. Denver omelette – an omelette filled with diced ham, onions, and green bell peppers. [5]
Add 1 tablespoon of salt to the boiling water followed by the pasta. Cook according to the package instructions; the pasta should be al dente. Drain, reserving 1/4 cup of the pasta cooking water.
A Finnish Christmas ham. The centerpiece of the cold cuts section of a traditional Swedish Christmas smörgåsbord (at Christmas called "julbord") is a large Christmas ham (a cured ham which has been boiled or baked, then coated with a mixture of egg, breadcrumbs and mustard, browned in the oven).
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