Thursday, December 27, 2007

Christmas cooking tips #12

Years ago I heard this and I was surprised that someone who was a very experienced cook did not know how to keep ham for a while in a good state.

Wrap your leftover ham in a damp tea towel. If the tea towel dries out, wet it again. Your ham will keep for yonks. I could say weeks, but I don't want to be responsible for food poisoning. In the fridge of course.

Tip two is bit late, but remember next year. The pudding must be piping hot but don't pour brandy over it and then light it. Light the brandy first and then pour it over the pudding. Be conscious of your personal safety while doing so.

7 comments:

  1. Much obliged for the tip about the ham. I have one, also in the too-late category: don't bother with real turkey. The turkey loaf from the supermarket is invariably better. Sacreligious? Probably. But realistic.

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  2. The same trick works for head lettuce as for ham, but use a paper towel instead.

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  3. Sounds a good idea Lad. Plus with preservatives it would keep better.

    Tupperware lettuce container works pretty well Daisy Jo. We have done that with the paper towel for lettuce leaves.

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  4. Another ham tip. If it's a leg, take the skin right off and replace that with the damp towel on top.
    For the pudding, pour the brandy over and light but the trick is to have the booze heated up so it catches straight away. Pouring the lit brandy is dangerous especially if you're breathing fumes as well.

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  5. That ham tip makes sense. A friend was a victim of a careless waiter, christmas pud and brandy. Nice hairless arm.

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  6. Yes, I dampen the cloth with some water and a few tablespoons of vinegar every 3 days to keep the ham nicely.

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  7. Vinegar makes sense too.

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