where in pune i can get good clothes and crockery(dinner set) at cheper rates?

dinner set rates image

Silky A

i need good clothes for male and female both and also good dinner set for my kitchen.

Answer
Go to Juna bazar.

You won't be disappointed.

Can you help with cooking a ham?

lucyr2xoxo

I need to make ham for Easter dinner and my father in law refuses to eat meat that it is at all sweet, so I am hoping that someone could suggest something that won't be sweet. It looks like a big ham steak almost, I got the butcher to cut me a piece about 4-5lbs from the butt. Any suggestions on basting and cooking tecnique would be really appreciated.
Happy Easter!!!!!!!!

Answer
Here is a great recipe if you don't like check out this websight it has lots og great recipes. http://www.foodnetwork.com/

Danish Ham - Viking Style Recipe courtesy Claus Christensen, 2003

Recipe Summary
Difficulty: Expert
Yield: 15 to 20 servings
User Rating: No Rating

Ham and marinade:
1 (10 to 13-pound) ham on the bone, trotter and rind removed
2 cups honey
2 sprigs thyme, leaves picked
2 bay leaves, crumbled
1 tablespoon juniper berries, crushed
Sea salt
3 to 4 bottles dark beer
Vegetable Puree:
3 pears
3 apples
3 parsnips
3 potatoes
2 salsify roots
1 celery root
6 Jerusalem artichokes
1 stick butter, melted
Kosher salt and freshly ground black pepper

Horseradish Cream, recipe follows
Apple and Pear Compote, recipe follows

Serving suggestion: Grilled bread topped with wild mushrooms fried in butter


To prepare the ham: Place the meat on a cutting board. Using a sharp knife, score the fat in a cross-hatch pattern, cutting all the way through to the meat.
Put the ham in a large roasting pan. Spread the honey over the ham. Combine the thyme, bay leaves, and juniper in a small bowl. Season the mixture with salt, and then rub it into the ham. Pour the beer over the ham. Cover the pan and marinate the ham in the refrigerator for several hours or overnight.

Preheat the oven to 320 degrees F.

To prepare the puree: After the ham has marinated, peel and dice all of the fruit and vegetables. Place the vegetables in the roasting pan around the ham.

To cook the ham: Roast the ham and vegetables, basting the meat frequently with the marinade and adding more beer and honey if the pan seems dry. Cook the vegetables until they are very tender, about 1 hour. Take the vegetables from the roasting pan and put them in a large saucepan. Set the vegetables aside until the ham is cooked. Return the meat to the oven and continue roasting and basting until the meat is tender, about 3 more hours. Take the ham out of the oven, cover it and set it aside to rest for 1 hour.

To finish the puree: Gently warm the vegetables over medium heat. Mash them with the butter, and then season with salt and pepper. Keep the puree warm until ready to serve.

Glaze the ham if desired (see Cook's Note below), and then slice it. Serve the ham with the puree, Horseradish Cream and Apple and Pear Compote, accompanied by grilled toast topped with mushrooms, if desired.

Cook's Note: If desired, the ham can be glazed with a mixture of honey and mustard just prior to slicing and serving.

Horseradish Cream:
3 cups thick sour cream
3 tablespoons fresh lemon juice
3 tablespoons brown sugar
3 tablespoons freshly grated horseradish

In a bowl, combine all the ingredients, adding more or less of each, to taste. Mix well and then chill in the refrigerator.

Apple and Pear Compote:
5 cooking apples
5 pears
Honey

Peel and core the apples and pears. Roughly chop the fruit. Place the fruit in a medium saucepan. Add about 1 inch of water. Cover the pan and simmer the fruit over low heat until tender, about 20 minutes. Add honey, to taste. Serve the compote warm or at room temperature.

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