{"id":35155,"date":"2022-12-05T14:42:42","date_gmt":"2022-12-05T13:42:42","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=35155"},"modified":"2023-08-01T15:12:10","modified_gmt":"2023-08-01T13:12:10","slug":"honey-glazed-ham","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/honey-glazed-ham\/","title":{"rendered":"Honey glazed ham. A delicious roast recipe with an Italian accent"},"content":{"rendered":"

I’m stopping by the blog today to share the preparation of honey-glazed ham. I have wanted for some time now to cook, and I found it so good.<\/p>\n

And you, what kind of cook are you? Do you try new recipes, or do you usually prepare dishes chosen from your repertoire?<\/p>\n

\"Honey<\/p>\n

A recipe to get out of my comfort zone<\/strong><\/h5>\n

I do not often cook dishes that are not part of my repertoire as much as I would like. Recipes that force, in a good way, out of the comfort zone of certainties made of habitual gestures and familiar flavors.<\/p>\n

The newsletter I’ve been sending out for a few months has given me the boost I needed.
\nIt is a space where I share news from Bologna, food tips, recipes from the blog and others I reserve for subscribers (if you want, you can subscribe it<\/a><\/strong>).<\/p>\n

On my list of recipes to try was this one.<\/p>\n

Ever since I was a child, I remember American movies where, on occasions of events and holidays, a smiling family serves a big glazed ham. A roast that, on par with stuffed turkey, is part of the tradition of American cuisine. But when you think about it, they are two recipes close in taste and preparation to the Italian one.<\/p>\n

If I say stuffed turkey, immediately thoughts fly to galantines, capons, and stuffed chickens, beloved traditional Italian recipes. And what about this glazed ham? Doesn’t it remind you of porchetta?<\/p>\n

I decided to try my hand at cult chef Gordon Ramsey’s glazed ham recipe<\/a><\/strong>. An easy-to-make roast to which I added Italian ingredients.<\/p>\n

I performed a recipe that was no problem at all. And stepping out of my comfort zone was like breathing fresh air. Sometimes changes are a good workout.<\/p>\n

\"Honey<\/p>\n

Honey glazed ham: the recipe<\/strong><\/h5>\n

I introduced into the recipe some Italian ingredients such as Marsala and balsamic vinegar instead of Madeira and sherry vinegar; fresh rosemary and oregano instead of cilantro.<\/p>\n

As Chef Ramsey, and following my butcher’s tip, I did not tie the meat, which otherwise loses its particular shape as an imposing roast even when small.<\/p>\n

The sauce is plentiful. In addition to glazing the ham, serve it on the side, after straining, to accompany the sliced roast.<\/p>\n

The meat, while tender and juicy, is low in fat. Last note on the glazed ham, save the leftover for stuffing some memorable sandwiches.<\/strong><\/p>\n

If you are looking for other roast recipes, on the blog archive, you’ll find:<\/span><\/strong><\/p>\n