Comments on: Glazed Over http://hotlyspiced.com/glazed-over/ Hot Food, Spicy Stories Fri, 18 Feb 2022 04:11:16 +0000 hourly 1 https://wordpress.org/?v=4.8.21 By: hotlyspiced http://hotlyspiced.com/glazed-over/#comment-950 Wed, 21 Dec 2011 21:34:33 +0000 http://hotlyspiced.com/?p=492#comment-950 I had no idea you couldn’t buy ham in Belgium. I thought ham was available everywhere. On Christmas Day we’re having ham and turkey. Wild boar or pheasant would be very difficult to source here in Australia. I’d be very interested in your recipes for wild boar and pheasant. Have a Merry Christmas Sophie. xx

]]> By: Sophie http://hotlyspiced.com/glazed-over/#comment-948 Wed, 21 Dec 2011 20:45:29 +0000 http://hotlyspiced.com/?p=492#comment-948 I have never tasted a Chritstmas ham nor ate one before in my life.
It isn’t a tradition in Belgium at all. I don’t even know if we can get it over here. I prefer game like wild boar or a pheasant!

]]> By: Michelle Lee http://hotlyspiced.com/glazed-over/#comment-856 Thu, 15 Dec 2011 12:14:16 +0000 http://hotlyspiced.com/?p=492#comment-856 i want to get some cooking magazines!

]]> By: Candy http://hotlyspiced.com/glazed-over/#comment-839 Tue, 13 Dec 2011 21:21:31 +0000 http://hotlyspiced.com/?p=492#comment-839 I’m a magazine addict! All magazines! As for as the food mags, right now I’m loving Cook’s Country and Cooking Light.

]]> By: whenharrymetcelery http://hotlyspiced.com/glazed-over/#comment-813 Mon, 12 Dec 2011 19:46:08 +0000 http://hotlyspiced.com/?p=492#comment-813 I just skim through them sometimes. I prefer cookbooks over magazines. It feels more safe and comforting. I loved reading you post 😀

Do drop by and tell me what you think about my red bean hummus 😀

]]> By: InTolerantChef http://hotlyspiced.com/glazed-over/#comment-782 Sun, 11 Dec 2011 11:44:46 +0000 http://hotlyspiced.com/?p=492#comment-782 We always have cold ham, but this year I’m doing a glazed Lamb Ham as well. My extended family doesn’t eat pork, so I asked my favourite butcher to cure and smoke a leg of lamb foe me as an experiment, and it was fabulous!
I subscribe to waaay too many magazines- Donna Hay, Good Food, Feast, Delicious, Master Chef, and (embarrassed) a couple more now and then!
Luckily for me they are all tax deductable as Trade Journals, so of course they’re fully justifiable 🙂

]]> By: Carl http://hotlyspiced.com/glazed-over/#comment-778 Sun, 11 Dec 2011 10:53:56 +0000 http://hotlyspiced.com/?p=492#comment-778 Nothing better than a glazed ham! I would like a subscription for Unique Cars Mag for Christmas.. it was on the web site that you were talking about. Thanks Santa. X

]]> By: Barbara http://hotlyspiced.com/glazed-over/#comment-770 Sun, 11 Dec 2011 05:50:27 +0000 http://hotlyspiced.com/?p=492#comment-770 I always have a glazed ham on Christmas Eve and Easter Sunday.

]]> By: Amanda http://hotlyspiced.com/glazed-over/#comment-768 Sun, 11 Dec 2011 02:57:38 +0000 http://hotlyspiced.com/?p=492#comment-768 I’ve never gotten around to actually glazing the ham, but one of these days …

]]> By: Joanne http://hotlyspiced.com/glazed-over/#comment-767 Sat, 10 Dec 2011 23:45:47 +0000 http://hotlyspiced.com/?p=492#comment-767 My family always serves ham on Easter, not Christmas, but maybe I’ll start dropping some hints.

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