Tej zaum qhov ua rau nqaij npua yuav siv sij hawm thiab siv zog ntau dua li, hais, ua noj zoo li qub los yog qaib, tab sis qhov tshwm sim, li qub, yuav tsim nyog nws. Ua qhov teeb meem ntawm kev ua haujlwm zoo, nco ntsoov tuaj nqa lub pob zeb ob peb hnub ua ntej ci, thiab tsuas yog muab tso rau hauv qhov cub. Nyob rau hauv cov ntaub ntawv no peb yuav npaj cov nqaij ncej qab coj hauv cov ntawv ci hauv qhov cub kom thiaj li muaj kua loj li sai tau, thiab nyob rau theem ob peb yuav them nws nrog icing thiab caramelize.
Nqaij npuas ham nyob rau hauv ib tug ntsim marinade nyob rau hauv ntawv ci, nyob rau hauv ib qhov cub
Koj puas xav sau cov nqaij nrog ib qho txawv txav, tom qab ntawd siv cov kab ntshauv hauv cov marinade. Nyob rau hauv daim ntawv qhia no, cov yeeb yam tshiab yuav ua raws li cov hnub nyoog kawg, thiab suab thaj thiab qab zib mustard yuav ua rau nws tus ntse.
Cov khoom xyaw:
- nqaij npuas ham - 3,7 kg;
- pas nrig qab zib - 175 g;
- ginger paus - 1 tbsp. diav;
- Sweet mustard - 65 g;
- kua cider cij vinegar - 15 ml;
- starch - 1 tbsp. diav.
Npaj
Tom qab npaj ib qho kev ntsev ntawm ntsev, ncuav nws mus rau hauv ib qho chaw tsom kab thiab ua rau lub cev muaj zog. Cia cov nqaij rau soak nrog ntsev tov rau 2 hnub, ces tshem tawm nws thiab qhuav nws. Txiav lub cuticle ntawm ham, sim kom tsis txhob puas lub txheej ntawm roj. Qhwv cov nqaij nrog ib daim ntawv ntawm ntawv ci thiab xa mus rau qhov cub rau ib teev thiab ib nrab ntawm 230 degrees. Tom qab ib lub sij hawm, tshem tawm cov tawv nqaij txiav, thiab txiav cov nqaij saum npoo dua. Npaj ib qho yooj yim frosting suab thaj thiab vinegar nrog mustard. Yuav luag kawg ntawm kev ua noj, ntxiv hmoov txhuv nplej siab thiab qhiav. Tshaj tawm qhov glaze hla cov nplais ntawm cov nqaij npua thiab rov qab mus rau qhov cub tsis muaj ntawv ci li ib nrab ntawm 200 degrees. Koj tseem tuaj yeem npaj hom kev qhuab qhia thiab ncua sij hawm ua lub sijhawm rau 15-20 feeb.
Npaj txhij nqaij npuas ham, ci nyob rau hauv ntawv ci tas tawm mus so nyob rau ntawm chav tsev kub, thiaj li hais tias thaum lub sij hawm slicing los ntawm nws tag nrho cov kua txiv uas peb sim kom txuag tsis khiav tawm.
Daim ntawv qhia rau nqaij npuas Ham nrog wine nyob rau hauv lub qhov cub nyob rau hauv ntawv ci
Nqaij npuas yog qhov ua ke nrog cov txiv hmab txiv ntoo, tab sis vim yog tias koj txiav txim siab tsis noj cov nqaij ua ke nrog koj tus kheej tes, siv qhov npaj txhij-tsim jam. Nyob rau hauv daim ntawv qhia no, jam los ntawm dub currant yuav pab raws li peb cov glaze.
Cov khoom xyaw:
- nqaij npuas ham - 1,7 kg;
- dub currant jam - 115 ml;
- liab caw.
Npaj
Ua ntej ua ntej cov nqaij npua nyob hauv ntawv ci, cia nws nyob hauv cov dej qab ntsev kom tsawg kawg rau ib hnub. Muab cov nqaij npua rau hauv preheated mus rau 175 degree qhov cub, ci cov nqaij npuas ham hauv ntawv ci hauv qhov cub yuav siv li ob xuab moos. Tom qab ib lub sij hawm, noj on glaze: tuav lub jam nrog ib tug blender kom txog thaum tus, thiab ces dilute nrog ob peb dia caw. Qhov ua tiav glaze yog kis thoob cov nqaij nrog nyias txheej thiab xa rov mus rau qhov cub, twb tsis muaj ntawv ci li ib nrab ib teev.
Nqaij npuas ham nyob rau hauv qhov cub - daim ntawv qhia nyob rau hauv ntawv ci
Yog hais tias koj muaj hmoo txaus kom tau ib nqaij npuas nqaij npuas nrog cov pob txha sab hauv, ces nco ntsoov noj lub sijhawm nws ci tag nrho. Ua tsaug rau cov pob txha, cov nqaij tshua raws li muaj kua thiab ua tau zoo nyob hauv kev saj nrog cov khoom tsis muaj nqi.
Cov khoom xyaw:
- nqaij npuas ham - 1,8 kg;
- Dijon mustard - 15 g;
- txiv kab ntxwv jam - 115 g;
- kua txiv ntawm 1 txiv kab ntxwv.
Npaj
Yog hais tias cov nqaij npua tsis qab ntsev, tom qab ntawd nplij nws nrog koj tus kheej tes, tawm hauv cov nqaij rau ob peb hnub nyob rau hauv ib qho kev muaj zog ntsev dej. Txiav cov nqaij thiab noj dua qhov ci. Dilute Dijon mustard nrog kua txiv kab ntxwv thiab jam. Npaj txhij muab tso rau hauv cov nqaij ncej qab nrog ib tug txhuam, ces qhwv nws nrog ib daim ntawv ntawm ntawv ci. Muab cov nqaij npua hauv qhov cub rau 2.5 teev ntawm 200 degrees, thiab cia nws tsis tuaj yeem ntawv ci li 15 feeb ua ntej txiav.