Mhlawumbe ukupheka inyamazane kuzothatha isikhathi esiningi nemizamo kunokuthi, ukupheka idada elifanayo noma inkukhu, kepha umphumela, njengenjwayelo, uzowufaneleka. Lapho usondela kudaba lokupheka ngokucophelela, qiniseka ukuthi uthatha i-ham ezinsukwini ezimbalwa ngaphambi kokubhaka, bese ubeka kuphela kuhhavini. Kulesi sihloko sizobe silungisa i-ham ham e-foil kuhhavini ukuze siyigcine njengamanzi asheshayo, futhi esiteji sesibili sizokumboza nge-icing futhi senze i-caramelize.
Ingulube yengulube e-marinade eqoshiwe epholiseni, kuhhavini
Ufuna ukugcwalisa inyama nge ukunambitheka okungavamile, bese usebenzisa izinongo ezicolile ku-marinade. Kulo iresiphi, i-ginger entsha izosebenza njengeyokugcina, futhi ushukela nesinaphi esimnandi kuzosula ukubukeka kwayo.
Izithako:
- inyama yengulube - 3,7 kg;
- ushukela lomoba - 175 g;
- I-root root - 1 tbsp. isipuni;
- isinaphi esimnandi - 65 g;
- i-apula cider uviniga - 15 ml;
- isitashi - 1 tbsp. isipuni.
Ukulungiselela
Ngemuva kokulungiselela ikhambi eliqinile likasawoti, lithele epanini elingaphansi koqweqwe lwawo bese ugeza khona lapho. Vumela inyama ukuba igcobe isixazululo sikasawoti izinsuku ezimbili, bese uyisusa bese uyomisa. Sika i-cuticle ku-ham, uzama ukulimaza isendlalelo samafutha. Gcoba inyama ngephepha lokunamathisela bese uyithumela kuhhavini ngehora nengxenye emazingeni angu-230. Ngemva kwesikhashana, susa isikhumba esinqunyiwe, futhi usike futhi inyama yenyama. Lungisa u-frosting olula ushukela noviniga ngesarday. Cishe ekupheleni kokupheka, engeza isitashi kanye ne-ginger. Shanyisa i-glaze phezu kwohlu bese uyibuyisela kuhhavini ngaphandle kokufakela uhhafu wehora ngama-degree angu-200. Ungase futhi usethe imodi yokuhambisa futhi unciphise isikhathi sokupheka imizuzu engu-15-20.
I-ham evulekile yenyama yengulube, ebhakabhaka ekhishwa ngokubambisa impela ishiya ukuphumula ekamelweni lokushisa, ngakho-ke ngesikhathi slicing kuyo yonke ijusi esizama ukuyisindisa ayizange iphele.
Recipe for inyama yengulube ngewayini kuhhavini in foil
Ingulube ihlanganiswe kahle namajikijolo, kodwa ngoba uma unquma ukupheka i-glaze ngenyama ngezandla zakho, sebenzisa i-jam eyenziwe ngomumo. Kulesi iresiphi, ukugaxeka kusuka ku-currant emnyama kuzoba njenge-glaze yethu.
Izithako:
- inyama yengulube - 1,7 kg;
- i-black currant jam - 115 ml;
- iwayini elibomvu.
Ukulungiselela
Ngaphambi kokupheka i-ham kusikhuni, shiya kwisisombululo se-saline egxile okungenani ngosuku. Beka i-ham ngesilwane esiphezulu se-175 degrees, ukubheka inyama yengulube epholiseni kuhhavini kuzothatha cishe amahora amabili. Ngemva kwesikhashana, thatha i-glaze: shaya i-jam ne-blender kuze kube yilapho ubushelelezi, bese uhlunga ngezipuni ezimbalwa zewayini. I-glaze eseqediwe isakazwa phezu kwenyama enomngqimba omncane bese ubuyela ucezu kuhhavini, kakade ungabonisi isikhumba sehora.
Ingulube yengulube kuhhavini - iresiphi ku-foil
Uma unenhlanhla ngokwanele ukuthola inyama yengulube ngethambo ngaphakathi, ngokuqinisekile uthathe ithuba lokubhaka. Ngenxa yamathambo, inyama ihlala injengobuningi ngangokunokwenzeka futhi ihlonipha ngokulinganayo isiqephu esingenalutho.
Izithako:
- inyama yengulube - 1,8 kg;
- I-dijon lwesinaphi - 15 g;
- jam orange - 115 g;
- ijusi ka-1 orange.
Ukulungiselela
Uma i-ham yayingazange isetshenziswe usawoti, bese uyibeka ngezandla zakho, ushiye inyama izinsuku eziningana kwisisombululo esinamandla saline. Sika inyama bese uthatha i-icing. Dweba isinaphi se-Dijon ngejusi le-orange kanye ne-jam. Ingxube efundwayo igqoke i-ham ngebhayisikili, bese uyibopha ngeshidi lesithombe. Beka ihha kuhhavini amahora angu-2.5 ngama-degree angu-200, bese uyivumela ngaphandle kokumisa okwesikhashana ngaphambi kwemizuzu engu-15 ngaphambi kokusika.