Search

Photo info

Navigator

  • 10 Mar 2010
  • 11 Mar 2010
  • 12 Mar 2010
  • 13 Mar 2010
  • 14 Mar 2010
  • 15 Mar 2010
  • 17 Mar 2010
  • 18 Mar 2010
  • 19 Mar 2010

Popular tags

  • 79 photos are tagged with animals
  • 117 photos are tagged with Aug 08
  • 72 photos are tagged with Aug 09
  • 128 photos are tagged with Aug 11
  • 54 photos are tagged with Buxton
  • 64 photos are tagged with cars
  • 44 photos are tagged with Charlesworth
  • 70 photos are tagged with Chatsworth
  • 43 photos are tagged with Chris
  • 36 photos are tagged with family
  • 41 photos are tagged with flowers
  • 66 photos are tagged with food
  • 360 photos are tagged with Glossop
  • 96 photos are tagged with home
  • 68 photos are tagged with Jul 11
  • 51 photos are tagged with Jul 13
  • 58 photos are tagged with Jun 08
  • 145 photos are tagged with Mar 08
  • 129 photos are tagged with May 09
  • 42 photos are tagged with New Orleans
  • 35 photos are tagged with Oct 08
  • 219 photos are tagged with scenery
  • 54 photos are tagged with Sep 08
  • 52 photos are tagged with SJ
  • 49 photos are tagged with stately homes
  • 54 photos are tagged with summer
  • 48 photos are tagged with swamp
  • 151 photos are tagged with US Trip 08
  • 44 photos are tagged with video
  • 33 photos are tagged with winter

Random image

14 Mar 2010

Ham tetrazzini, peas, and carrots. Ham tetrazzini, peas, and carrots.

This was on the menu to use up some ham we have in the freezer, and then life happened. Friday when I went into Manchester to pick up some muesli for Chris, there was a food fair on, and I found a good-looking slice of ham there. The butcher advertised both on the packaging and by telling me when I picked it up to get a better look, that it's dry cured and so it won't shrink in the pan. I asked him* how he would cook this: he said he'd grill it.

I often quickly translate UK grill as US broil, but there is actually a difference. The UK grill is taller than any broiler I've ever seen, allowing you to place the meat further from the flames - there's also rails halfway up allowing one to place the meat about the same distance from the flames as a broiler. The biggest difference, though, is that the grill has a variable control, just like the oven and stove, a low all the way through to a high. They seem to all have really similar grill pans, too. O, and you operate the grill with the door open, in part because the plastic handle will melt if you close it up inside the intense heat of the grill (so you leave the door open so the handle can stick out the front), and in part because you're keeping an eye on your food. And yes, it does really heat up the kitchen.

Anyhow, so we opted to try our new ham instead of our frozen ham for this dish. We cooked it on the grill, after seasoning it with some Slap Ya Mama. And the butcher was right, it didn't shrink, yay! We did have to cut slits in the fat around the ham (it had a nice layer of fat around the lean bit), as that was curling, and then all was well. Chris diced it and tossed it in the rest of the mixture I'd assembled by then, and we popped it in the oven, cooked the peas and carrots, and it was dinner!

It was yummy, and the Slap Ya Mama on the ham gave the whole dish a nice kick. As currently written, the recipe made three good servings, which meant I had the rest for lunch another day, wewt :-) I should idly note that it calls for cooked ham, so it's ideal when you have some leftover ham. Enjoy!

-----
* This is something I've learned to do in these parts, particularly when facing something unfamiliar: ham in the UK seems to be a different beast entirely to ham in the US, which I don't really have experience with anyways. Even with familiar things, the question has yielded new ideas I'd have likely never thought of, some quite tasty!

Comments

No comments yet.

  •