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Baked Ham - Exceptional!

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5643
Energy (kCal)1310.7803
Carbohydrates (g)289.9226
Total fats (g)17.9651
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place ham in a Dutch oven (a large pasta pot works well), add celery, carrots, onions, peppercorns, thyme, rosemary and bay leaf. | 2. Cover with water and boil steadily for 45 minutes. | 3. Allow to cool in the liquid. | 4. Remove the skin and fat if necessary, score in a diamond pattern and stud with cloves. | 5. GLAZE: Mix together to form a paste: brown sugar, mustard powder, flour and pineapple juice. | 6. Place ham in roasting pan. | 7. Surround with pineapple slices on the bottom. | 8. Spread glaze over ham. | 9. Bake uncovered at 425 degrees F for 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ham 1 bone - - - -
    celery 2 stalks cut 20.48 3.8016 0.8832 0.2176
    carrot 2 cut 104.96 24.5248 2.3808 0.6144
    onion 1 cut 64.0 14.944 1.76 0.16
    peppercorn 6 151.15200000000002 0.938 0.3216 16.4552
    leaf thyme 1 teaspoon - - - -
    rosemary 1 teaspoon 0.917 0.1449 0.0232 0.040999999999999995
    bay leaf 1 - - - -
    clove 8 cloves - - - -
    brown sugar 1 cup 836.0 215.798 0.264 0.0
    mustard powder 2 teaspoons - - - -
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    pineapple juice 3 tablespoons 24.8438 6.0328 0.1688 0.0562
    pineapple juice ofthe 540 slices drained - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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