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Good Cookin' With Bruce Aidells Episodes
Master Ham with a Marmalade Glaze
Chef Bruce Aidells cooks up a ham full of flavor. And, cookbook author Rebecca Courchesne talks about preserves 101. Plus, Chef Gerald Hirigoyen makes a Bayonne Ham and Sheep's Milk Cheese Terrine.
- Segment 1
- Master Ham with a Marmalade Glaze
- Nowadays, almost all supermarket hams are sold fully cooked. The baking of a ham serves 4 purposes: to warm it through, to remove excess moisture and concentrate flavors, to improve texture and to allow for adding flavors via a glaze/sauce.
- See Recipe
- Segment 2
- Preserves 101
- Rebecca Courchesne shares what you need to know about preserves.
- See Recipe
- Segment 3
- Bayonne Ham and Sheep's Milk Cheese Terrine
- Chef Gerald Hirigoyen shares one of his most famous recipes for ham and cheese terrine -- a dish packed with intense flavor.
- See Recipe
- Segment 4
- Carving Ham
- Great tips for carving ham.
- Watch Segment
