EXPERTLY PRODUCED: SOEOS a renowned spice and herb brand beloved by chefs and culinary enthusiasts bringing bringing fresher ingredients to every kitchen.To prep dried galangal, soak the slices in warm water for 20 to 30 minutes until pliable before using.
For curry pastes, it's peeled and chopped, then ground with the other paste ingredients.
HOW TO USE: To infuse a soup, galangal is usually sliced unpeeled.Unlike ginger, galangal root cannot be grated, but it does provide an extra earthy note which is missing from recipes using its more widely available cousin. NOT SUBSTITUTE FOR GINGER: Galangal root differs from ginger because it tastes spicy, slightly sweet, and peppery while galangal tends to taste more like pepper.Warming and tasty, a small amount of this root will go a long way in your favourite Tom Yum and Tom Kha Soups. RICH AROMA AND FLAVOR: Galangal root is an aromatic, flavourful alternative to ginger in a range of recipes.It is fattier than a ham, requires longer cooking, and has more bones. The picnic ham (or smoked shoulder) is smoked like a ham but it comes from the shoulder of the animal. It tastes like ham but is not real ham (a true ham comes from the hind leg of the animal).
The sweet glaze can burn easily, so check it frequently. A small ham or ham slice can be glazed and then browned quickly under the broiler. Bake the ham just until the glaze is golden brown. Increase the oven temperature from about 350 F to 400 F and brush the glaze over the meat. A glaze may be applied after the ham is cooked.Place a maraschino cherry in the center of each pineapple slice, if desired secure them with toothpicks or cloves. About 30 minutes before the ham is done, arrange pineapple slices over the ham and secure them with toothpicks or whole cloves. For extra flavor, if desired, insert a whole clove into each cut intersection or in the centers of the diamonds. With a sharp knife, score the surface of the ham in a diamond pattern. This makes for an attractive presentation, and it will allow the glaze to penetrate the meat. If you are glazing the ham, you might want to score it.This temperature also applies to hams that come from places that are not USDA inspected. Leftover cooked ham-as with other leftovers-must be reheated to a temperature of at least 165 F.Heat the ham on LOW for approximately 8 to 10 hours, or until the temperature reaches 140 F for a "fully cooked" ham or 145 F for a "cook before eating" ham.