Oven Problems! Have You Baked Ham In Counter Top Roaster?
mcraney
13 years ago
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flwrs_n_co
13 years agocj47
13 years agoRelated Discussions
Simple Baked ham glaze, no Internet recipes please.
Comments (18)I've cooked ham exactly once but can say everyone, including me, raved. This recipe is not from the internet, but rather from the world wide web: City Ham Recipe courtesy Alton Brown 1 city style (brined) ham, hock end 1/4 cup brown mustard 2 cups dark brown sugar 1-ounce bourbon (poured into a spritz bottle) 2 cups crushed ginger snap cookies Heat oven to 250 degrees F. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.) Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. Heat oven to 350 degrees F. Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour. Let the roast rest for 1/2 hour before carving. Here is a link that might be useful: food network link...See More30 inch deep counter tops
Comments (15)Thank you mj! I do love to bake and even though it is only the 2 of us I get carried away and then freeze for later :) My soapstone has one tiny chip in it from dropping a glass out of the cabinet. I forget it is there except when I wipe the counter. I have never oiled my stone. It has darkened naturally over time from all the use. I can see the difference as there is a piece of the same stone next to the ovens for a landing zone and it has remained very light. The stone in my sunroom has also remained light w/o oil. My soapstone is Green Mountain and looks exactly like the example on their website. Not many veins . It has proven to be very durable. I love it for kneading bread and rolling out dough as well as pasta etc. I think it is a perfect countertop choice but there are lots of threads here with differing opinions. I do believe that you have to have a quality product/install. Makes all the difference. I hope you will post pics of your baking soon !! c...See MoreQuestion for those who have Quartz counter tops, please.
Comments (35)I have Cambria Torquay and use Clorox wipes on them all the time. I use them to wipe down my counters, then follow it up with Method granite polish from Target (LOVE that stuff!) There is absolutely no streaking, haze, residue, discoloration, etc. I frequently put hot items straight onto the countertop, but try to use a trivet or pot holder most of the time. I'm not super worried about it, but I figure it doesn't hurt to use a little extra caution. I was given the option of having the sink cut-out finished into a cutting board, so I used that for a long time as a tester of sorts. It has held up to all stains and temperatures I've subjected it to. I was advised by the installer to use a it of straight acetone for any stains that couldn't be removed with regular cleaner or by scraping with a razor blade. That was four years ago, and I have yet to find anything that didn't wipe right off. And that's saying something, because I have young children. I absolutely love my quartz counters and would buy them again in a heartbeat....See MoreHow to protect counter/back splash from toaster oven’s heat?
Comments (11)>>>"What do you do to protect the countertop, backsplash and underside of the wall cabinet from the heat?""<< Read the owner's guide/manual and observe the directions for spacing. The exterior casing can get hot enough to burn bare skin but that heat falls off pretty radically with a modicum of spacing. You protect countertop and walls by not removing the feet from the bottom or the stand-offs from the back, (Would it have even occurred to you to do that?) The manual/user guide will advise keeping several of inches of space between the oven's top and the bottom of the cabinets above it. So don't shoehorn the oven into a tight shelf space and try to run it there. After all, they are called countertop ovens because they are meant to be used on countertops with a bit of space around them. Now, FWIW regarding glass cutting boards --- I've used a glass cutting board under my toasters and toaster ovens for years. Never singed or discolored formica counterptops nor the wooden countertop that my current countertop oven currently sits on. I use the glass because it is easier to clean than the wood not because I'm fearful of igniting or melting the countertops. In the interests of science --- and maybe for another appliance-geek merit badge :>) --- I cranked my countetop oven to 450°F for an hour with a temperature probe under the center of the glass board under my largish countertop oven. Temperature rise under the center of the glass was from room temperature to about 100°F. That was the extent of the heat transfer to a combustible (wood) surface. Hardly a combustion risk, eh?...See MoreFori
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13 years agoskyedog
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