Chopping Garlic for Cooking a Ham

Series Summary

Ham can be some of the most succulent meat available if it's cooked right. There are many ways to create this tasty dish and more and more new recipes are being developed to keep our taste buds happy and intrigued. The good thing about ham is that it is difficult to mess up. The chef could add almost anything he or she can think of to it and the flavors are soaked into the meat to become an overtone of a flavor to the meat.

Ham...a delicious dish that is normally not the easiest food to prepare. More and more these days people are coming up with great new recipes for older dishes. What can you do to a ham that's so new and creative? How about adding honey, brown sugar and lemon juice? Yes, we said honey and brown sugar. Is your mouth watering yet? It's easy to just follow a recipe but it's much more fun to branch off and create your own piece of art whether it be in the arts or food. So grab your whisk and lets get basting!

Video Transcript

"Hi everybody I'm Jasmine and I'm the host of 'Gloria's Cooking' but today I'm here on behalf of Expert Village and I'm going to show you how to make a ham. Ham, ham, ham! I love ham! Ham ham! Okay so lets get started on our ham. I'm not sure how much really it weights, but its a pretty big and Its got a bone in it. And I'm going to start on the glaze. So I've got a tablespoon of butter a kind of chunk. And we're going to put it in this pot thats been preheated. And we're going to get about a tablespoon of olive oil. And we're going to let that heat up. Kind of shake it. Okay, go over here, we've got three cloves of garlic. What you do is get a chunk of garlic under your knife. and you just hit it. You pull the papers off. But when you mash it, it's much easier to do it that way. It's a lot easier to toss and the paper comes off. So we're going to leave the garlic behind and grab the paper and put that over there. We're going to come over here. These are the three cloves remember? See how when we smashed them it kind of broke up into like five pieces. So we're going to come over here, lets get our cutting board steady. There we go. Come over here and chop it into kind of small pieces because its going to go on top of the ham and while its in the oven roasting you don't want the big pieces to become burned. So, chop, chop, chop. While you're chopping it your going to see some stick to your knife, just wipe it off. Careful, not to cut yourself with the blade. And we're going to just throw the garlic into that butter and olive oil that should be nice and preheated. I've got a piece of paper right there. Stand back from splashing oil. And put the rest of the garlic in there. Let me show you. It smells really good in here already. Smelling good, looking good. See how its bubbling like that? Now we just want to put it right back to the heat. Now we can turn it down we've got something that we don't want to burn."