USES FOR HAM BONE RECIPES

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BONE-IN HAM COOKED IN BEER RECIPE | ALLRECIPES



Bone-In Ham Cooked in Beer Recipe | Allrecipes image

This is a recipe we have used for the past 5 years. The beer really tenderizes the ham. Using beer is probably a Wisconsin thing. We seem to find many uses for it. But don't worry, the ham will not taste like beer when it is done other than maybe a small hint on the bottom portions. I don't like beer at all, so I was quite skeptical at first, but when I found out that the ham I had at my friend's house for Christmas the year before had beer used to make it, I tried it and have been hooked ever since.

Provided by LBMQH

Categories     Whole Ham

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 30 servings

Number Of Ingredients 3

20 pounds bone-in ham
1 (20 ounce) can sliced pineapple
2 (12 fluid ounce) cans beer

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
  • Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
  • Bake 6 to 8 hours, or until cooked through.
  • Remove the pineapple rings and let sit 15 minutes before slicing.

Nutrition Facts : Calories 605 calories, CarbohydrateContent 4.5 g, CholesterolContent 148.1 mg, FatContent 40.1 g, FiberContent 0.2 g, ProteinContent 51.6 g, SaturatedFatContent 14.3 g, SodiumContent 2837.9 mg, SugarContent 3.4 g

BONE-IN CHICKEN BREASTS – INSTANT POT RECIPES



Bone-In Chicken Breasts – Instant Pot Recipes image

Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Total Time 50 minutes

Yield 6 servings

Number Of Ingredients 4

1 cup liquid (Choose from water, broth of any sort, wine of any sort, beer of any sort, unsweetened apple cider or a combination of any of these. )
6 frozen bone‑in skin‑on chicken breasts (12-14 ounces)
2 tbsp dried seasoning blend (Choose from Provençal, Cajun, poultry, taco, Italian, or another blend you prefer or create.)
1 1/2 tsp table salt (Optional (check to see if the seasoning blend includes salt))

Steps:

  • Pour the liquid into a Instant Pot. Position the bone-in chicken breasts in the liquid in a crisscross pattern (rather than stacking them on top of each other) so that steam can circulate among them. Sprinkle the top of each with 1 tsp dried seasoning blend and 1/4 tsp salt (if using). Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers Press Poultry, Pressure Cook or Manual on High pressure for 40 minutes with the Keep Warm setting off. (The Valve must be closed)
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is 165°F. The meat can be a little pink at the bone and still perfectly safe to eat, so long as its internal temperature is correct. If the internal temperature is below 165°F (or if you’re worried about the color), lock the lid back onto the pot and give the breasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use the quick-­release method to bring the pot’s pressure back to normal.
  • Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.

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BONE-IN CHICKEN BREASTS – INSTANT POT RECIPES
Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.
From recipes.instantpot.com
Reviews 5
Total Time 50 minutes
Cuisine Modern
  • Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.
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