i really want a bearded dragon can someone tell me where to go to get one (such as petland petco or petsmart) and how much the approximate cost isid also like a link to a bearded dragon website that has a care sheet and info unless you can tell mealso can someone tell me if a beardy is the best house hold lizard to keep or something else, if something else id like info on that as wellthank you if you answered ;)
i use ginger ale and brown sugar! pour about 1/2 liter over the ham in the roaster dump some brown sugwr in a bowl and add enough ginger ale to make it bubble up and stir it to get the lumps out it should be knd of thick but liguidy enough to pour over ham as a glaze bake covered with aluminum at 200-250 for about 3-4 hrsthen bake uncovered at 350 for about 1 hour galzing with broth about every 1-1/2 hrs! this is for a 10-20 lbham enjoy! u can also put pine apple rings and marachino cherries on for decoration by using toothpicks to keep them in place! it works well with the brown sugar and gingerale
It would depend on the type of ham you boughtSome just need to be cooked at 350 for a few hours, this is simply to warm them and bake in the flavorsI always pour a can of coke over mine, this takes out the saltinessI also rub it with brown sugar, a lil molasses, and pineapple juiceCover with foil and baste about every 1/2 hours
I'm aussie, so my temperatures will all be in celciusThe best and easiest way I've found to cook a ham is to buy a leg on the bone and smoke it on a bbq: Make up a dry rub with brown sugar, cinammon, smoked paprika and any other spices or herbs that you like (chilli, mustardanything)Remove the skin and the majority of the fat and salt it and stick it in the oven at around 180 to make some cracklingRub the dry rub into the ham and let it sit for a couple of hours (or don't, it doesnt' really matter that much) Fire up the barbie at the lowest temperature and make up a few smoking pouches: soak some smoking chips (available at bbq stores) and put around 2 handfuls of wet chips to 1 handful of dry chips onto a double layer of foil and fold over and seal the edges to make a pouch (you'll need fairly big pieces of foil)Punch some holes in the top with a fork to release smoke when it gets heated upStick the smoking pouch on top of the drip guard thing (or whatever is on that side of the bbq) Put the ham in a tray and put it on the other side of the bbq (IMPORTANT) and wrap it in foilClose the lid and forget about it for a few hoursonly remembering every hour and a half to change the smoking pouch WITH TONGSWhen you change the pouch for the 2nd time, remove the foil from the ham to get the sugars caramelising and getting all the smoke and the flavours from the rub creating an orgasmic tasteCook for at least 3 hours (obviously dependent upon size of the ham)Carve it up (slices around a centimetre thick work really well) and serve with apple sauce out of a jar (no one can tell) or some bbq sauce.
