![]() ![]() As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Freeze: Once glazed and baked, store tightly wrapped in the freezer for up to 3-4 months.If you’re getting close to the expiration date with no plans of using the ham, freeze for up to 1-2 months. ![]() ![]() If you have a precooked ham that you have not opened or prepared yet, store for up to 2 weeks, or by the expiration date on the package. Store: Baked Ham will keep in the refrigerator for 3-4 days, wrapped tightly or stored in an airtight container.Serve: Do not leave meat at room temperature longer than two hours before refrigerating.It helps the meat stay more juicy, and is really useful for leftovers like soup or casseroles. If possible, find a ham that is precooked bone-in.You want to make sure you pick up whole cloves to decorate the ham, as the glaze calls for ground cloves not whole.Look for a city ham if you want the traditional holiday dish.Just like steak, let your ham rest on the counter while you finish prepping the rest of the meal.Be careful it doesn’t burn, the broiler is REALLY hot. When the ham reaches temperature, turn the broiler on for a total time of 2-3 minutes, or until the top looks roasted and slightly crispy.Remove the tinfoil in the last half hour. Also be sure to tent with tinfoil, to keep the ham from drying out while baking. Place ham cut-side-down in the pan when you go to bake.You can also add a tablespoon of spicy mustard or honey mustard to the glaze for a hint of sweet and spicy flavor. Serve with yellow mustard or spicy brown mustard at the table. ![]()
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