The deep caramel flavour of the marinade contrasts beautifully with the salty ham. Using a pressure cooker keeps the ham moist and succulent, and finishing it in the oven gives it a lovely shiny ...
Soaking the ham in this sweet marinade doesn't just turn it black; it helps balance the flavors of the ham and breaks away from the salty flavors of hams that are dry-cured using only salt.
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