What is a good Easter ham?

On the festive table the ham is inevitable. The traditional Easter food was also an excellent and sensible solution because after the fasting after the Lent, the ham had a real gourmand, and the ham made from the slaughter of the winter in the spring, just for Easter. The prepared ham was smoked and matured, and since there was fasting, so when meat could be eaten again, the ham was good. So the ham became one of the symbols of Easter.

Whichever food store we enter, the hams to be purchased are already waiting. We come across a variety of variants, including raw, heat-cured and bound ham. And if you don't listen to it, you can pack the "ham" from the shank and the loin into your basket. That's why we have to be in the forefront of the store offerings, because if we don't buy good ham, it won't be the experience we expect.

The color of the good Easter ham is already telling, because the skin is dark burgundy from the outside and the meat is pretty pink. It is best to have fat on it, but not too much. Grab the ham, and if we find that it is not too soft and not too hard, the skin is well cleaned and good. Also, make sure that you do not chew the fat inside the package, but do not be too dry. From the sight of such a ham, the saliva in the shop can also shrink, and we can lift it to our basket with a calm heart.

The first task, the selection of the right ham, has already been done, but there is no ready ham so we will have something to do with it. There is a rule of ham cooking that we have a kilo of hams to cook in the water for as many hours. That's why we have to hone our ham.

Easter is filled with preparation anyway, so we do not just ham the ham. Before we start cooking, it is worthwhile to soak the previous case. The excessively salted ham is thus losing its salty taste and many like it. Those who like intensive flavors can leave the soaking process out.

If we want to eat good ham, we need to pay attention to cooking, which means that we put the meat in cold water and cook it on a slow fire for as many hours as pound. There is no need for salt water at all, but bay leaf and some cloves of garlic can be included. The really delicious Easter ham should not be cooked in the very water of the flag so that its consistency and taste will remain the best. The cooked juice needs to be replaced. In order to make the flavors come true, it is advisable to leave the cooked ham in the cooking water to cool down. With the exception of the prepared and cooled ham, we can also use the cooking oil, because it can be an excellent base for cream soups, bean soups and other dishes.

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(Source: marmalade.co.uk <br> pixabay.com)