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Ove godine htjela sam malo začiniti Uskrsni tjedan pa sam za vas pripremila suradnju sa dvije strane blogerice. Jedna se nalazi na obali Kalifornije a druga na obali Floride SAD-a.
Prva je posjetila Hrvatsku, pisala jako lijepe stvari o nama i tako smo počele pratiti jedna drugu. Njeno ime je Velva, dolazi sa Floride i vlasnica je bloga “Tomatoes on the vine” 🙂
Ona je gastronom, vrtlarica i velika ljubiteljica putovanja i za nas je pripremila tradicionalnu američku pečenu šunku kojom se njezina obitelj časti u vrijme Uskrsnih praznika. U natsvaku pročitajte njezin recept i priču o Uskrsu na obali Floride.
“Mnogi Amerikanci će proslaviti Uskrs. Bilo da Amerikanci promatraju ovaj praznik kao vjerski ili ne, postoji mnogo tradicija koje se dijele na ovaj blagdan. Mi ćemo ovaj dan obilježiti potragom za jajima koja se sakrivaju u dvorištu, za djecu košarice pune čokoladnih jaja i zečića i najsvečanijom odjećom koju posjedujemo.
U kasnijim popodnevnim satima, mi ćemo sjesti na obiteljsku večeru. Tradicionalno jelo koje će krasiti naš stol bit će stari američki klasik …. pečena šunka.
U Sjedinjenim Američkim Državama, šunka je postala tradicionalna uskršnja hrana, jer se u prošlosti, meso zaklano u jesen, i svježe svinjsko meso koje se nije jelo tijekom hladnih zimskih mjeseci, bilo sušeno i ostavljeno za proljeće. Sušenje bi otprilike bilo gotovo do Uskrsa te bi se zbog toga posluživala na tradicionalnim Uskrsnim večerama.
U našoj obitelji pečenu šunku krase prstenovi ananasa i maraskino višnje. Šunku često znamo kad se peće prelijati Coca colom (kako god to čudno zvučalo) jer se kod kraja pećenja šećer iz Cole lijepo karamelizira i stvori finu slatku koricu.
Velva je za vas pripremila recept.
Sastojci:
Šunka (za ovu količinu sastojaka cca 4 kg)
470 ml coca-cole
Pestenovi ananasa, svježi ili iz konzerve
Malo smeđeg šećera za posipavanje
Maraschino trešnje
Klinčić
Priprema:
Zagrijte pećnicu na 160 stupnjeva.
Stavite šunku u plitki kalup i prelijte je coca colom. Čačkalicama pričvrstiti 4-5 krugova ananasa oko cijele šunke i pospite kolutove smeđim šećerom. Čačkalicom također u svaki krug koluta postaviti trešnju i par klinčićaa. Pokriti ga folijom i peći 15-18 minuta po kilogramu šunke, odnosno dok šunka dosegne unutarnju temperaturu od 60 stupnjeva.
Preliti sa coca colom koja je na dnu kalupa otprilike svakih 30 minuta tijekom kuhanja.
English translation
The article and the recipe by Velva from the blog
Many
Americans will celebrate Easter. Whether
Americans observe this holiday as a religious one or not, there are plenty of
traditions to be shared on this festive day.
We will celebrate with Easter egg hunts; baskets filled with chocolate
bunnies and candies for the children, all the while we will be dressed up in
our best Sunday clothes.
Americans will celebrate Easter. Whether
Americans observe this holiday as a religious one or not, there are plenty of
traditions to be shared on this festive day.
We will celebrate with Easter egg hunts; baskets filled with chocolate
bunnies and candies for the children, all the while we will be dressed up in
our best Sunday clothes.
In
the afternoon early or late, we will sit down to a family dinner. Our traditional entrée that will grace our
table will be an American classic….Baked ham.
the afternoon early or late, we will sit down to a family dinner. Our traditional entrée that will grace our
table will be an American classic….Baked ham.
In the United States, ham has become a
traditional Easter food because in days past, meat was slaughtered in the
autumn, and the fresh pork that was not eaten during the cold winter months,
was cured for spring. The hams were typically ready by Easter, and it became a
natural choice to serve ham in recognition of Easter.
traditional Easter food because in days past, meat was slaughtered in the
autumn, and the fresh pork that was not eaten during the cold winter months,
was cured for spring. The hams were typically ready by Easter, and it became a
natural choice to serve ham in recognition of Easter.
In our family we serve baked ham adorned with
pineapple rings, and maraschino cherries. Our ham is often basted with
Coca-Cola and when roasted, the sugars caramelize producing a sweet glaze that
covers the baked ham.
pineapple rings, and maraschino cherries. Our ham is often basted with
Coca-Cola and when roasted, the sugars caramelize producing a sweet glaze that
covers the baked ham.
Below is our recipe for an American Coca-Cola
baked ham.
baked ham.
Baked
Coca-Cola Ham
Coca-Cola Ham
Ingredients:
1 (10 pounds or 4kg) fully
cooked ham
cooked ham
Canned pineapple rings
Light brown sugar for
sprinkling
sprinkling
Maraschino cherries
Cloves
Directions:
Preheat the oven to 325 F
or 162 C.
or 162 C.
Place
the ham in a shallow roasting pan. Baste the ham with cola. With
toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle
some brown sugar on the rings. With toothpicks place a cherry in each
pineapple ring hole, and then stick some cloves in the rings. Cover it
with foil and bake 15-18 minutes per pound of ham, or until the ham reaches an
internal temperature of 140 degrees F. or 60 C. Baste with cola about every 30
minutes while cooking.
the ham in a shallow roasting pan. Baste the ham with cola. With
toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle
some brown sugar on the rings. With toothpicks place a cherry in each
pineapple ring hole, and then stick some cloves in the rings. Cover it
with foil and bake 15-18 minutes per pound of ham, or until the ham reaches an
internal temperature of 140 degrees F. or 60 C. Baste with cola about every 30
minutes while cooking.
Hvala Velvi na ovom divnom receptu i što nam je ispričala malo Uskrsne atmosfere sa obale Floride 🙂
Dear Velva, Thank you for the lovely story you brought us and we welcome you here as a guest any time!
3 Comments
I am so touched. This is awesome. Thank you for the offer to guest post.
Happy Easter.
Velva
Divna suradnja i još bolji recept. 🙂
Hvala ti što si nas upoznala s Velvom. Divan blog, a recept neobičan, ali jako zanimljiv!
Heading over to Velva's blog now 🙂
Comments are closed.