We’ve officially crossed the one-month mark before Christmas Day. For those who have not started on their Christmas shopping lists yet – let’s panic! But lookie here! Krispy Kreme has concocted these cuties so you can take it easy a bit. Introducing the Krispy Kreme Christmas Doughnuts –
Continue reading Krispy Kreme Christmas Doughnuts | Happy Ho-ho-ho-lidays!
After brining the pork loin for 24 hours and curing it for another 48, the meat is ready for roasting.
Unwrap the meat and drain off the liquid. Reserve liquid for basting and glaze. Rinse the meat to get rid of excess salt. (This step is crucial, if you don’t want a very salty roast.)
Pre-heat oven to 160 deg C. Place meat in a roasting pan (ideally, but since I don’t have one, I used an aluminum pan) and roast in oven for 1 hour per kilo, or until internal temperature reaches 140 deg C.
Turn meat and baste with drippings and liquid from cure every 15 minutes or so. Final 10 minutes of cooking should be on the top side to get a nice, caramelized brown surface.
If you don’t have a meat thermometer (like me), a good way to check for doneness is to pierce the thickest part of the meat. If the liquid runs clear (not bloody), your meat is done. Avoid overcooking as this will make the meat dry, tasteless and tough. (Hmmm… Does that sound like somebody you know? hehe)
I got lucky, though, because even without a thermometer, I did my roast just right – juicy, tender and lightly pink!
Let meat stand for a few minutes outside the oven before slicing.
To make glaze, combine liquid from cure and pan juices. Heat over low fire and bring to a boil. To thicken, sprinkle flour while stirring continuously. Alternately, add cornstarch flurry to pan juices.
Conclusions from this experiment: Continue reading Roast Pork Loin, Part 2: Roasting
So Christmas is just a few winks away.
I wonder how my ham is going to be. I’m feeling both anxious and excited for the outcome. Nevertheless, I have forewarned my family to have a store-bought ham on standby. You know, in case I botched this ham again.
Anyway, on the ham’s 8th day of curing, I took it out of the brine. I applied some dry cure all over, composed of brown sugar and rock salt (2:1 proportion) with a little bit of cinnamon powder and ground pepper. To get a nice rounded shape, I bound the piece of meat with some yarn. (The proper material should have been some kitchen twine, but hey, I’m an amateur! The crocheting yarn should do the job as well. 😛 )
So this is how it looks now:
It’s looking nicely round eh? I learned that wet-curing (or brining) doesn’t shrink the meat as much as dry-curing does. Hopefully, then, the ham will be juicier. I’m doing a dry-cure for the rest of the curing period to make sure the meat is tasty enough.
Tomorrow I will pre-cook the ham to make sure it doesn’t spoil during the 5-or-so-hour drive to Baguio. Uhmm… I’m still deciding how to do the pre-cook. 😛
Find the perfect table lamp online at lightingshowplace.com.
SUPER BELATED UPDATE [27 September 2010]: Oh, so during our family gathering in Baguio that Christmas in 2008, we did mix our own Margarita! I followed the proportions below and my sisters thought it was too strong (although it was perfectly fine for me, I tellz ya.) So we ended up using more lime juice than stated in the recipe below. 🙂
Last Friday, Christmas party season officially started for me.
It was a get-together with gym buddies/school mom-friends/birthday bash in one. I rarely drink when I am out with friends. That’s because I drive myself, and I prefer to get home in one piece, thank you.
But last Friday, I wanted to “unwind”. So I asked my husband if he wanted to drive me. “You can play billiards while waiting for me,” I segued. Lucky me, he agreed! So I happily helped myself to two glasses of margarita.
Bellissimo Ristorante (of Cesar Montano) at the Morato Area is my friends’ favorite hangout. I love that the margarita there is not expensive – just Php70 per serving. I could have had more, but hub picked me up early.
It seems like margarita is going to be my favorite drink this holidays. Here’s a really simple recipe I found online: Continue reading Mmmmmmargarita!
So yeah. I’m making such a big fuss over my homemade Christmas ham recipe. This year I am trying a brine or wet cure. How will it turn out?
In the past, I’ve dry-cured my hams. I shared my dry-cure experience and technique at the Filipino Mom Blog. I’ve not really made a lot of hams, maybe just 3 or 4. My last attempt was two years ago – botched with too much curing.
When I was younger, I watched Mama make her special Christmas ham recipe. So my techniques come from a combination of experience (whatever little bit I may have of it), tradition and Google knowledge (yeah!). Let me tell you first off that I DO NOT claim to be an expert in ham-making.
Now that that‘s aside…
This year, I am making a wet-cured ham (a.k.a. ham brining). Wet-curing is also known as brining. I commenced the wet-cure experiment last night. A good site I used for reference is schmidling.com.
I bought a whole piece of 5.6-kilo fresh ham yesterday. I had the ham deboned and its skin removed. I like to keep the fatty layer on because it will add flavor to the ham when cooked.
My brine consisted of the following:
3 liters of water (boiled and cooled to room temperature)
3/4 cup brown sugar
1/2 cup rock salt
1 tsp. cinnamon powder
1 tsp. ground black pepper
The proportions have been adjusted to the size of my ham, which is 5.6 kilos (about 10 pounds). You will have to adjust the quantities according to your ham, as well as your taste. I want my hams sweet so I always add a little more sugar. Continue reading Christmas ham recipe: brine curing