Your ham string is a muscel in your upper thigh you have 2 one in each thigh and when you stand up with your legs together they are the muscels that touch each other in your thighs.
Ham is homogeneous. Why? The muscle tissue forms perfect fractals that are repeated identically throughout the ham.
That is about 75 grams, enough for 2 average ham sandwiches
The string which is in the lowest position. The thin E string.
A chain, string or group of islands is called an archipelago.
Rubbery texture in ham could be due to overcooking or heating the ham at too high a temperature, which can cause the proteins to become tough and rubbery. It could also be a sign of poor quality ham or improper storage leading to texture changes.
a muscle in your thigh
Once the ham has been cooked and allowed to cool.
Yes, it is generally recommended to remove the string from a ham before cooking. The string is often used to hold the ham's shape, but it can prevent even cooking and proper flavor absorption. After cooking, if the ham was tied, you can remove any string or netting for easier slicing. Always check the packaging for specific instructions, as some hams may have different recommendations.
Ham string
ham string
you can cut the string after the meat has rested or keep it on to help hold it together when carvin and just take it off when you get to it..
either the calf muscle or ham string in the legs
hang over heart condition healing from injury head ache ham string pull
he can chuck all the ham that a ham chuck could if a ham chuck could chuck ham
There is honey-glazed ham, boneless ham , Easter ham, thanksgiving ham, Christmas ham and many more.
ham... :]
A cured ham is a ham that is ready to eat.