Reverse Meal Planning

EssexHebridean

JingsMyBucket said:

@EssexHebridean and @joedenise what are your recipes for the honey mustard glazes, please? I'm going to try glazing some ham hocks for Christmas this year. 

Now we all know how my recipes work by now don’t we. It won’t surprise you at all to know that this time it consists of roughly equal portions honey and grain mustard…how much? Well, enough to cover the ham! 😂 I’m well aware that this is less than helpful!  MrEH favours black treacle and mustard - that comes together in pretty much the same way! 

joedenise

I'm the same as EH, roughly equal quantities of honey and whole grain mustard just mixed together in a dish and then poured over the ham before roasting.  No measurements here either.  Will just say that the honey is a local one as my DD1 keeps bees.

JingsMyBucket

Thanks @EssexHebridean and @joedenise. I'll try winging it. I'm planning to use the ham hocks from Lidl that have the skin on them but I'm now starting to think / wonder if I should get some that are skinless since that may be better for the glaze and because Mr. Jings doesn't usually eat the skin. I do though! I love it. 

Regarding dinner tonight: I've been feeling under the weather for the past 3 weeks and was struck with gastro issues last night. Instead of making a nice puff pastry tart for dinner with all that work, I'm going to crack open the can of pork & sausage cassoulet that I bought in France back in September. I asked Mr. Jings to stop by M & S to get some mashed potatoes to accompany them. The veg puff pastry tart will be shifted to tomorrow. 

Suffolk_lass

Prompted by the honey glaze discussions...

To those of you buying lovely local honey - and then using it for cooking. Of course it is your choice, but you might find your local beekeeper has some "cooking" or Bakers Honey - "cooking" does not have a legal definition, but I always have the mixed bucket of cappings after extracting honey, and because it is mixed apiaries, we keep it. Last year we also had some late season honey that had a slightly higher moisture level - well a couple of months later I was conscious that honey attracts moisture from the atmosphere and this had not been sealed, so I offered it locally for about a quarter of the normal price, specifically for cooking. It was delicious, but not as pure as my normal honey, and it got it out of my kitchen, without me making fudge, or mead, or soap non-stop to get rid of it.

rtandon27

Our beekeeper at work does the same thing - Cheap honey for cooking and I use it in ginger tea to keep away the nasties!

EssexHebridean

I always remove the skin and score the fat before glazing and baking a ham. 

I got myself motivated last night and filled the slow cooker with random veg and pulses to make use of the ham stock that would otherwise have gone to waste. It's ended up as around a third of the total liquid, and I've not added ANY additional salt, so I'm hopeful that the saltiness might be diluted enough.  I'll give it a taste later and see what I think.

Tonight will likely be the usual Tuesday couscous - with halloumi. Technically I should probably use some of that soup,. but the couscous is what I fancy so that will be what I eat! The soup will freeze in any event.