how to prevent breakfast Ham going slimy?
- Thread starter JLM
- Start date
Do you use whole wheat flour? Sure wish I could get my wife to use it (and brown rice) but to no avail!
I buy 6 grain flour in ('edible island), our local wholefoods store, contains (hard red winter wheat flour, barley, whole corn, oat flour, whole rye, wheat flour), I add whole millet flour to it as well.
then I add a bit of sugar, baking powder, baking soda, cream of tartar, salt, 1 egg. milk, and some melted butter.
I fool around with amounts to make recipe small, so that is 'winging' it, just had to go by trial and
error till it was just right.
mix dry ingredients together, mix milk, melted butter and egg, add dry ingredients.
DON'T STIR TOO MUCH, the less you stir the more tasty the pancakes.
approx 1 cup of flour, approx 1/2 milk. for two pancakes.
very very tasty with- butter on top, yogurt, granola, mixed fresh/frozen fruit plus the juice), ground
sesame seeds/flax, few walnuts on top, cranberries.
I sprinkle the sesame seed/flax ground mixture over the top of everything, then 'enjoy'.
I have two small pans, so I fill both of them, for two nice sized pancakes, not too big, not too small.
Tastes so down-home and yummy, and you will not be hungry for a long time.
If you buy whole sesame seeds and whole flax seeds, then grind them together in the
coffee grinder, and put the ground mixture in freezer, and use each day.
Our bodies will not digest whole seeds, they need to be ground up, the whole ones
will keep in the cupboard, but the ground ones won't.
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Sounds good, I think I'll try to sneak some of that into the house, maybe while the wife is at bingo.
The solution? Get yourself a couple of hundred pounds of dogs. No left overs.
No slimy ham. No problem.
(P.S. Big dogs can be a handfull. That little girl in the pic is 33yrs old.)
A Bakers Dozen of Chihuahua's, or maybe forty or so of them, would take care
of most of your left over ham issue I would assume.
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I don't know what breakfast ham is. We usually buy an eight or ten pound
smoked ham. You can buy either the but or the shank portion. I normally
put the whole ham in a large pot and cover it with water, then simmer it
for about three hours. Pour off the water and remove the skin and any fat.
I would then brush on a honey garlic glaze and bake the ham at 325
degrees for about three hours. This method gets rid of a lot of the salt
and we never get slime.
smoked ham. You can buy either the but or the shank portion. I normally
put the whole ham in a large pot and cover it with water, then simmer it
for about three hours. Pour off the water and remove the skin and any fat.
I would then brush on a honey garlic glaze and bake the ham at 325
degrees for about three hours. This method gets rid of a lot of the salt
and we never get slime.
It's like back bacon but isn't smoked or as salted and no where near the fat content of strip bacon
If we are going to get hung up on semantics perhaps I used a politically incorrect term.
Back bacon is the best but you need two wheel barrows to pack enough money to buy it!
Ahhhh okay. Now I understand better. Those hams are pre-cooked and then heavily injected with water to weigh them down.
The ham I buy is salt cured and smoked but you have to cook it. I find the
"ready to eat" hams far too salty.
No matter what type of ham it is, I really don't want to eat my food twice. Once in a while I see my dog doing that, it's disgusting. No matter which way it comes out in order to be re eaten.
I used to buy the smoked picnic hams but even those are higher than the price of platinum now! :lol:
I don't quite follow. :smile:
I don't quite follow. :smile:
I guess what you are telling us is that "you don't like ham". Fair enough. We probably could have done without your
wonderful word picture.
Yeah, I thought it was kind of a pointless post. I would probably have just kept quiet and switched to head cheese!