Parboiling ham creates a starter, which is spicy and delicious, as was moist and tender. The process involves cooking the ham with water and spices such as bay leaves, which slowly soak into the ham and give it a good flavor. When you run out of the bay, can not find, the spice or not the spice, use an alternative spice or seasoning liquid.
If you are a ham parboil you cover the ham with water, season and cook for 25 minutes before more water and boil again. Almost any type of liquid gives flavorful taste to the meat without the need for spices. Choose a liquid supplements, such as beer, supplemented if you served a hearty side dish is potato. Apple juice gives the ham a slightly sweet taste that will not overpower the natural flavor of the meat. They can also be equal parts of water and other cold liquid, the second liquid is obtained from masking of the ham natural taste.
Replace your favorite spice for bay leaves, called with the same amount in the original recipe. Thyme or rosemary both have a great taste of bacon without seasons of the natural flavor. Common myrtle is also useful as a bay leaf substitute. If you experienced to make side dishes, try using the same ingredients of the courts, if the onset of cooking ham. The spices complement the meat and pull together the entire meal.
Bay Leaf varieties
Sold in addition to the traditional bay leaves in supermarkets, you can also replace or exotic varieties of bay leaves in the recipe. The Mediterranean bay leaf is popular in parts of the Mediterranean region and how it has been used in soup recipes, it works well with the onset of cooking technology. California bay leaves and Indian Bay leaves have a similar taste, but taste different than regular or traditional bay leaves.
Parboiling recipes, call the Bay can use usually a whole bay leaf. Once the ham from the heat, strain off or otherwise remove the bay leaf, which is a bit crunchy and has an odd texture. With crushed bay leaves or powdered bay leaves is an alternative to using either fresh or dried whole leaves. Use ¼ tsp. Crushed bay leaves called for each whole bay leaf in the recipe.