ROASTING HAM IN OVEN RECIPES

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BASIC OVEN ROASTED PEANUTS RECIPE - SOUTHERN.FOOD.COM



Basic Oven Roasted Peanuts Recipe - Southern.Food.com image

Peanuts 101! This is a basic recipe for roasting peanuts gleaned from Chef2Chef. You may use as many peanuts as you want, the method is the same, just keep it one layer deep. The computer won't let me list one ingredient, so I have added salt. You may use or not.

Total Time 23 minutes

Prep Time 3 minutes

Cook Time 20 minutes

Yield 1 batch

Number Of Ingredients 2

2 cups raw peanuts
1 teaspoon salt (optional)

Steps:

  • Place raw peanuts, in shell or shelled, one layer deep in a shallow baking pan. Sprinkle salt over.
  • Roast in a 350 degree F oven; 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts.
  • Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.

Nutrition Facts : Calories 1655.6, FatContent 143.8, SaturatedFatContent 20, CholesterolContent 0, SodiumContent 52.6, CarbohydrateContent 47.1, FiberContent 24.8, SugarContent 11.6, ProteinContent 75.3

ORANGE-GLAZED HAM RECIPE: HOW TO MAKE IT - TASTE OF HOME



Orange-Glazed Ham Recipe: How to Make It - Taste of Home image

This delicious ham looked like a sparkling jewel on the table when my mom served it for Easter dinner. The flavor of the spice rub penetrates through every tender slice. Even its enticing aroma while baking can't match the wonderful taste. —Ruth Seitz, Columbus Junction, Iowa

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 10 minutes

Prep Time 10 minutes

Cook Time 02 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 4

1 fully cooked bone-in ham (6 to 8 pounds)
1 tablespoon ground mustard
1 teaspoon ground allspice
3/4 cup orange marmalade

Steps:

  • Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham., Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.

Nutrition Facts : Calories 243 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 1203mg sodium, CarbohydrateContent 14g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 34g protein.

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BASIC OVEN ROASTED PEANUTS RECIPE - SOUTHERN.FOOD.COM
Peanuts 101! This is a basic recipe for roasting peanuts gleaned from Chef2Chef. You may use as many peanuts as you want, the method is the same, just keep it one layer deep. The computer won't let me list one ingredient, so I have added salt. You may use or not.
From food.com
Reviews 5.0
Total Time 23 minutes
Calories 1655.6 per serving
  • Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.
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ORANGE-GLAZED HAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
This delicious ham looked like a sparkling jewel on the table when my mom served it for Easter dinner. The flavor of the spice rub penetrates through every tender slice. Even its enticing aroma while baking can't match the wonderful taste. —Ruth Seitz, Columbus Junction, Iowa
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 10 minutes
Category Dinner
Calories 243 calories per serving
  • Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham., Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.
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MOMOFUKU'S BO SSAM RECIPE - NYT COOKING
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen innovator, but his bo ssam is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast the skin a while longer until it takes on the quality of glistening bark. Meanwhile, make condiments – hot sauces and kimchi, rice, some oysters if you wish. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything’s gone.
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BASIC OVEN ROASTED PEANUTS RECIPE - SOUTHERN.FOOD.COM
Peanuts 101! This is a basic recipe for roasting peanuts gleaned from Chef2Chef. You may use as many peanuts as you want, the method is the same, just keep it one layer deep. The computer won't let me list one ingredient, so I have added salt. You may use or not.
From food.com
Reviews 5.0
Total Time 23 minutes
Calories 1655.6 per serving
  • Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.
See details


ORANGE-GLAZED HAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
This delicious ham looked like a sparkling jewel on the table when my mom served it for Easter dinner. The flavor of the spice rub penetrates through every tender slice. Even its enticing aroma while baking can't match the wonderful taste. —Ruth Seitz, Columbus Junction, Iowa
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 10 minutes
Category Dinner
Calories 243 calories per serving
  • Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham., Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.
See details


MOMOFUKU'S BO SSAM RECIPE - NYT COOKING
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen innovator, but his bo ssam is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast the skin a while longer until it takes on the quality of glistening bark. Meanwhile, make condiments – hot sauces and kimchi, rice, some oysters if you wish. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything’s gone.
From cooking.nytimes.com
Reviews 5
Total Time 13 hours
Cuisine asian, korean
Calories 1115 per serving
  • When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.
See details


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