Thanksgiving, one of the busiest and most anticipated holidays, is right around the corner. While everyone is undoubtedly focused on the food, football and shopping that are the highlights of the long weekend, it is also important to keep safety at the forefront of your mind as well. Staying safe starts at home. Being aware of some basic safe cooking practices can make your holiday both tasty and safe.
Caring for the Turkey
The star of the dinner table, the turkey, demands special care and attention. If it is frozen, it must be thawed using one of three methods: in the refrigerator, in the microwave or in cold water. Never thaw the bird on the countertop as that could allow harmful bacteria to multiple unabated. Regardless of the method that you use to thaw your turkey, it should be cooked immediately to prevent the multiplication of that bacteria.
Cleanliness is of utmost importance any time during cooking. It is particularly important, however, during Thanksgiving due to the volume of food that is typically prepared. The large size of the turkey also can make it difficult to handle.
Be sure to start with a clean work surface as well as clean hands and utensils. Keep raw foods – particularly meats – away from other foods to avoid contaminating cooked foods. Always wash everything raw foods touch – work surfaces, your hands, utensils – before using them with other foods.
When cooking foods – especially the turkey – keep the oven temperature at 325 degrees Fahrenheit or above. In order to ensure even cooking throughout, make sure the turkey is completely thawed. The internal temperature when checked on the meaty parts of the bird – the thigh, wing joint and breast – should read at least 165 degrees Fahrenheit. Be sure to refrigerate foods within two hours of being cooked to avoid an abundance of harmful bacteria that could sicken everyone.
Summertime is synonymous with backyard barbecues and cooling cocktails. Barbecue ribs, sausages, chicken, steaks, burgers, and hot dogs are permanent fixtures on the menu. Just because it’s summer, doesn’t mean that you have to pig out on unhealthy food. In fact, it’s a perfect time to try out some new recipes for the barbecue.
- Make your own homemade popsicles with 100% fruit juice and an ice tray.
- Jazz up your salad. Instead of the same ol’ same ol’, throw in some different greens, add some spice, nuts, and fish. Fresh salmon is a huge hit with a lot of recipes.
- Use more fresh oils. Some favorites are olive oil, grapeseed oil, walnut oil, peanut oils, and sesame oils.
- Drinks lots of H2o.
- Find the season’s best fresh fruit and enjoy. The fruit is also a healthy dessert.
- Cucumbers are versatile. Cucumbers are delicious in salads (think-cucumber and tomato salad) or as appetizers (think-sliced cucumbers with Greek dressing and Feta cheese).
- Grill those vegetables. Vegetables such as bell peppers, onions, tomatoes, asparagus, zucchini are great for grilling.
- Make your own fruit juice.
- Forget the ice cream, get the frozen yogurt. Mixed it up and add more than one flavor.
- Add more fish to your grill.
This summer spice up your grill, menu and health!
Content provided by Transformer Marketing.
1 9 -to-10-pound bone-in fully cooked smoked ham (butt or shank half)
2 tablespoons whole cloves (optional)
1 1/2 cups glaze
Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
Increase the oven temperature to 425 degrees F. Pour half of the glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.
3 hr 55 min
3 hr 15 min
Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
Recipe and image provided by: http://www.foodnetwork.com/recipes/food-network-kitchens/classic-glazed-ham-recipe.html