e thawed (if frozen) ham. \"Score\" the ham slightly by taking a
Cook onion and peppers until tender in 1 tablespoon olive oil. Add mushrooms, ham, gravy, wine and black pepper and heat.
Cook broken spaghetti in salted boiling water until just tender.
Cook asparagus spears until just tender.
FOR THE BISCUITS:
Wash
et too hot its bad for the gravy).
2. Cut the
For the bubble and squeak boil
For the gravy:
In a heavy-bottomed
ow you like it.
For the gravy, leave the skillet as
ntil ready to roast.
For the gravy, tip the stock into
FOR THE KOFTA:
Soak and
lastic wrap and refrigerate it for about 24 hours prior to
il till golden brown.
For the gravy:
Chop the onion
he ham in a roasting pan and bake for approx 2
er ham. Transfer to a large roasting pan and cook for 15
Combine the potatoes, celery, onion, ham and water in a stockpot
Score the ham and place the cloves into the scores (if you don't have cloves and use ground cloves, just sprinkle some on the ham).
Place the ham in oven-safe dish.
Mix the brown sugar, mustard and orange juice and pour over the ham.
Cook the ham until it is done.
Drain off all broth (glaze juice) and pour into a saucepan.
Over low heat, thicken the broth with cornstarch and cold water until gravy consistency.
Serve over mashed potatoes or the ham slices.
00 - 125\u00b0C.
Rinse ham with cold water and pat
Bring ham drippings to a boil.
Mix flour and water to make a runny paste.
Pour flour/water mix in boiling ham drippings a little at a time making sure to be whisking the same time. Whisk until thickened.
Add salt and gravy master to taste and color.
Note: To make a good amount of drippings add 1/2 cup water to the pan the ham is being cooked inches Start with 1-2 drops gravy master then add more if needed as this is very dark in color. If the gravy has lumpy strain in a strainer to remove the lumps.
Fix mac n' cheese as directed on package, but a bit al dente.
Saute onions in butter/oil for 5 minutes.
Mix with gravy.
Add ham, gravy, and cheese to macaroni, mix well.
(reserve a bit of cheese for top).
Bake at 350 for 25 minutes.
Place the ham in the bottom of a large pot over medium heat for a few minutes to get the flavor and juices out.
Pour in the buttermilk, evaporated milk, sour cream, and ham base.
Heat through, but do not bring to a boil.
Mix the cornstarch (I start with a tablespoon or two) with cold water and stir into the gravy. Keep stirring for a minute or two to keep it from settling at the bottom. Repeat this until it is the consistency you want.
f the dumplings and cook for 8 to 10 minutes or