Tag: glaze

Roast ham with port, orange and currant glaze – Italian Cuisine

Roast ham with port, orange and currant glaze

Tired of boiled and capon? At Christmas he celebrates with a different recipe: the baked Irish ham

Families have always served the same Christmas menu for generations, but today more and more young people are looking for new inspiration, even for second courses. The roast comes back on a real trend: sumptuous, to be shared, easy to prepare and super festive.

Perfect classic Irish recipe, a dish to be done with strictly "Irish" meat, Grass Fed, ie derived from animals bred according to the most authentic Irish tradition, grazing freely for about 10 months a year and feeding for over 80% of fresh grass – which is felt in the taste and structure of the meat.

Ham with port, orange and currant glaze

Ingredients for 20 people

Cooking time: about 3 and a half hours
A pork leg
1-2 chopped carrots
1-2 minced celery stalks
An onion cut
1 tablespoon of peppercorns
1 bay leaf
1 spoon of cloves

For the frosting
Zest and half-orange juice
Zest and juice of half a lemon
¼ spoonful of pimento
4 tablespoons of currant jelly
2 tablespoons of muscovado light sugar
2 tablespoons of port
1 cinnamon stick


Place the ham, the vegetables, the peppercorns and the bay leaf in a pot. Cover everything with cold water and put a lid. When it reaches the boil, lower the heat and boil for about 3 hours. Keep the stock that will be used later.

While the ham is cooking, prepare the frosting. Put all the icing ingredients in a saucepan over low heat until the sugar melts. Boil for a couple of minutes until a syrupy consistency is obtained. Remove from the heat and let it rest so that all the flavors will bind to each other.

When the skin is easily detached from the meat, the ham will be ready. Preheat the oven to 200 ° C. Transfer the meat from the pan to an oven pan. With the help of a sharp knife, remove all the skin and apply the square incisions to the fat. Put a clove in the center of each square. Remove the cinnamon stick from the glaze and brush the surface of the ham with the icing. Add a ladle of broth previously prepared to keep the ham moist and juicy. Cook for about 30 minutes until a golden surface is obtained.

Useful tips

Freeze the advanced stock in small portions and use it to prepare soups and sauces.

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Panettone? Let's cover it with a chocolate glaze – Italian Cuisine

panettone covered with chocolate

You can do it at home and the Christmas dessert becomes even greener (and spectacular)! Here is the procedure and our advice

You have a house full of fluffy panettone, but … all the same? Why not think then to give one of them a special touch with one icing of dark chocolate, homemade, crisp and enveloping, and get it that way a panettone covered with chocolate hand made?

Icing or ganache?

When it comes to preparing a chocolate cream to cover a cake, a cake or muffin, one always wonders what is the most suitable recipe to get what you need. In the specific case, we often get confused with one icing or a ganache chocolate. But what are the differences between these two preparations? The first, the icing, is a mixture made of chocolate, water and sugar, which from liquid, cooling becomes solid and compact. The ganache, on the other hand, is a French recipe, in which chocolate and cream are mixed, which, when cooling, takes on the consistency of a buttery cream, but does not solidify like glaze, and is used more like gasket of sweets that as a cover.

panettone covered with chocolate

Which chocolate to choose

Even the choice of chocolate is not trivial for the coverage of the chocolate panettone. It seems obvious to say but the quality of chocolate to use is essential for a safe result. Meanwhile, better if melting with a percentage of cocoa between the 60 and 75%, and with at least the 32% cocoa butter. The high content of this last ingredient will give your glaze more shine and shine.

The recipe for chocolate coating your panettone

In a saucepan melt 100 g of powdered sugar in 6 tablespoons of water. Apart broken up 300 g of dark chocolate and let it melt in a bain-marie. When it is completely melted, add 40 g of butter and mix. Take a moment from the heat and add the sugar syrup. Stir and bring the saucepan back on the stove for a minute and then remove and continue stirring. Let cool and then pour with the help of one spatula the chocolate on the panettone, distributing it well on each side. Place the covered panettone on a grate and let it cool at room temperature.

In the tutorial some more indication for a perfect result!

Delightful Apple Spiced Scones with Spiced Glaze

When the weather gets cool, turn your oven on and warm up the house with the sweet smell of apples and cinnamon. The temperature dropped like 20 degrees since last week, and these homemade buttermilk scones with small bits of apples and a cinnamon spice glaze were the perfect excuse to bake.

Chocolate chip scones[1] are usually my favorite scone variety, but these apple scones may have taken their place! The scones aren’t too sweet, so the glaze gives it the perfect balance of sweetness in every bite. If you want to cut back on your sugar, you can make half the glaze, then drizzle it on instead.

Perfect for an afternoon tea or a lazy Sunday brunch. Enjoy!

Delightful Apple Spiced Scones with Spiced Glaze 

12 • Size: 1 scone • Old Points: 4 pts • Points+: 5 pt
Calories: 184 • Fat: 4 g • Carb: 37 g • Fiber: 2 g • Protein: 3 g

• Sugar: 19 g
Sodium: 250 mg  


  • 1/2 cup cold buttermilk
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup dark brown sugar, packed
  • 2 tsp vanilla extract
  • 1 large egg
  • cooking spray
  • 1 cup white whole wheat flour 
  • 1 cup all purpose flour  
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3 tbsp chilled butter (must be cold) cut into small pieces
  • 2 cups diced apples, peeled (I used Granny Smith)

For the glaze:

  • 1 cup powdered sugar, sifted
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • 2 tbsp cold fat free milk (plus 1/2 tbsp if needed)


Preheat oven to 375°.

Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray a baking sheet with cooking spray.

Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Fold in diced minced apples. Add buttermilk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 12 wedges all the way through.

Bake until golden, about 18-20 minutes, depending on your oven. Place on a cooling rack about 10 minutes.

Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth.

Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon – or- place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden.

Makes 12 scones.


  1. ^ Chocolate chip scones (www.gordon-ramsay-recipe.com)

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