Mhlawumbi ukupheka i-ham kuya kuthatha ixesha elininzi kunye nomgudu kunokuthi, ukupheka enye idada okanye inkukhu, kodwa umphumo, njengesiqhelo, uya kuwufumana. Ukusondela kumbandela wokupheka ngokufanelekileyo, qiniseka ukuthabatha intsuku ezimbalwa ngaphambi kokubhaka, uze ubeke kwindawo ehovini kuphela. Kule nto siza kulungiselela i-ham ham ebhaka kwi-oven ukwenzela ukuyigcina njengento enamanzi njengoko kunokwenzeka, kwaye kwisigaba sesibini siza kuwugubungela ngokukhenkceza kunye nokuqhafaza.
Ihagu yengulube kwi-marinade ene-spicy in foil, kwi-oven
Ufuna ukuzalisa inyama ngesinkwa esingavamile, bese usebenzisa iziqholo ezinamakha kwi-marinade. Kule recipe, i-ginger etsha iya kuba njengeyokugqibela, kwaye iswekile kunye ne-mustard elimnandi liza kuguqula ubukhali bayo.
Izithako:
- inyama yengulube - 3,7 kg;
- ushukela werhasi - 175 g;
- Ingcambu yeginger - 1 tbsp. isipuni;
- lwesinaphi esimnandi - 65 g;
- i-aple cider iviniga-15 ml;
- isitashi - 1 tbsp. isipuni.
Ukulungiselela
Emva kokulungiselela isisombululo esinamandla sesityuwa, siwuthulule kwisikhwama se-koqweqwe lwawo u-eamel uze udibanise apho. Vumela inyama ukuba igubungele isicombululo setyuwa kwiintsuku ezimbini, uze uyisuse kwaye uyomise. Sika i-cuticle kwi-ham, uzama ukungonakalisi umgca weoli. Gquba inyama kunye nephepha lokukhupha uze uyithumele ehovini ngeyure nesiqingatha kuma-230 degrees. Emva kwexeshana, susa isikhumba esinqunyiwe, kwaye usike kwakhona inyama yenyama. Lungisa i-frosting elula yeswekile kunye neviniga kunye nesardadi. Phantse ekuphekeni kokupheka, faka isitashi kunye nesinki. Sasaza i-glaze phezu komhlaba we-ham uze uyibuyisele ehovini ngaphandle kokufakela isiqingatha seyure kwi-degrees ezingama-200. Unako kwakhona ukusetha imodeli yokuhambisa nokunciphisa ixesha lokupheka ukuya kwimitha eyi-15-20.
Ukuyilungisa inyama yengulube, ebhakabhaka ekutshitshweni kushiywe ukuphumla kwindawo yokushisa, ukuze ngexesha lokucoca kuyo yonke ijusi esizama ukuyilondoloza ayizange iphume.
I-Recipe yengxowa yengulube newayini kwi-oven efomini
Ingulube idityaniswe kunye namajikijolo, kodwa kuba ukuba unqumle ukupheka i-glaze ngokutya ngezandla zakho, sebenzisa i-jam eyenziwe ngokufanelekileyo. Kule recipe, ukuphambuka kwi-currant emnyama kuya kuba njenge-glaze yethu.
Izithako:
- inyama yengulube - 1,7 kg;
- I-currant jam - i-115 ml;
- iwayini ebomvu.
Ukulungiselela
Ngaphambi kokupheka i-ham kwi-foil, yishiye kwisisombululo se-saline egxininisiweyo ubuncinane ngosuku. Beka i-ham kwi-oven ye-175 ye-oven, eyokubhaka inyama yengulube kwindawo yokutshisa kwi-oven izakuthatha malunga neeyure ezimbini. Emva kwexesha elithile, thabatha i-glaze: shaya i-jam kunye ne-blender kude kube lula, uze udibanise kunye neepunipoli zewayini. I-glaze igqityiweyo isasazeka phezu kwenyama enomgca obuncitshisiweyo kwaye ubuyisele isiqwenga kwi-ovini, sele ungenayo i-foil kwisigamu seyure.
Ihagu yengulube kwi-oven - iresiphi ephosa
Ukuba unethamsanqa ukufumana inyama yengulube ngethambo ngaphakathi, ngokuqinisekileyo uthathe ithuba lokubhaka. Ndiyabulela amathambo, inyama iyahlala ibe yincinci kwaye inokuyithandeka ngokuthandana nentsimbi engenanto.
Izithako:
- inyama yengulube - 1,8 kg;
- Isinaphi se-Dijon - 15 g;
- jam ye-orange - 115 g;
- ijusi ye-orange.
Ukulungiselela
Ukuba i-ham yayingazange isetyenziswe ngaphambili, yiphakamise ngezandla zakho, ishiye inyama iintsuku ezimbalwa kwisisombululo esinamandla se-saline. Sika inyama uze uthathe i-icing. Dweba i-Dijon lwesardard ngejusi le-orange kunye ne-jam. Umxube olungeleyo ubeke kwi-ham ngebhayisiki, uze uyigqubuthe ngephepha lokukhupha. Beka i-ham ehovini iiyure ezingama-2.5 kwi-degrees ezingama-200, kwaye mayeke ukuma ngaphandle kwesikhombi malunga nemizuzu engama-15 ngaphambi kokusika.