1
00:00:01,800 --> 00:00:05,800
Speaker 1: Ziggi Shaw is the executive chef aunt Armadillo's morning. How

2
00:00:05,920 --> 00:00:09,799
Speaker 1: you may, Ziggy, It's all about the piggy. Surely ham

3
00:00:10,200 --> 00:00:12,240
Speaker 1: is sitting prior to place top of your menu this time.

4
00:00:12,119 --> 00:00:14,040
Speaker 2: Of the year. Ah, we sell a lot of ham

5
00:00:14,080 --> 00:00:16,360
Speaker 2: at this time and even loves that Ham secrets, but

6
00:00:16,440 --> 00:00:18,400
Speaker 2: we've got we're happy to give it out this year,

7
00:00:18,400 --> 00:00:19,560
Speaker 2: I think, So that's.

8
00:00:19,480 --> 00:00:21,479
Speaker 1: Not so secret. Okay, Well what goes into yours?

9
00:00:21,800 --> 00:00:25,040
Speaker 2: So what I do, mate? I always do? Pineapple crash pineapple,

10
00:00:25,079 --> 00:00:27,200
Speaker 2: all the juice and everything. It's cup of brown sugar

11
00:00:27,520 --> 00:00:29,320
Speaker 2: and half a cup of oil. Blitz it all up,

12
00:00:29,760 --> 00:00:31,640
Speaker 2: pour it over and just slowly cook the old girl

13
00:00:31,640 --> 00:00:35,560
Speaker 2: at one hundred and fifty degrees three, hasn't it never burns? Yum,

14
00:00:35,680 --> 00:00:36,960
Speaker 2: yum yum, and it's yummy.

15
00:00:37,200 --> 00:00:40,559
Speaker 1: Slow game, yeah right, yeah, definitely slow, definitely slow. We've

16
00:00:40,600 --> 00:00:44,800
Speaker 1: got a showdown ahead of our chance to win a

17
00:00:44,920 --> 00:00:47,640
Speaker 1: ham every morning on the show next week, but also

18
00:00:47,960 --> 00:00:51,640
Speaker 1: the bonus chance to win this coming Saturday at Molestone Homes,

19
00:00:51,680 --> 00:00:54,040
Speaker 1: the showroom at eight Stroll and av We've got Wife

20
00:00:54,080 --> 00:00:57,360
Speaker 1: Amber up against Belinda Peas, both claiming that they have

21
00:00:57,520 --> 00:01:00,360
Speaker 1: the best recipe in town. So sorry, mate, sounds like

22
00:01:00,360 --> 00:01:05,600
Speaker 1: the trumping yours and draws on a Chelsea Winter recipe

23
00:01:05,720 --> 00:01:09,080
Speaker 1: which is a mix of cranberry and maple for the glaze,

24
00:01:09,480 --> 00:01:12,720
Speaker 1: which is so good. But what's interesting, I think it's

25
00:01:12,800 --> 00:01:15,280
Speaker 1: today's task that she's going to start on it. The

26
00:01:15,360 --> 00:01:18,840
Speaker 1: recipe says to cover when you go to cook the ham,

27
00:01:18,920 --> 00:01:21,480
Speaker 1: to cover it in tinfoil to bake, but don't let

28
00:01:21,560 --> 00:01:23,880
Speaker 1: the foil actually touch the ham. What do you think

29
00:01:23,920 --> 00:01:24,520
Speaker 1: that's all about.

30
00:01:25,280 --> 00:01:27,080
Speaker 2: I think it's just it's sticks to it and obviously

31
00:01:27,120 --> 00:01:28,720
Speaker 2: over time and you'll just be killing off a little

32
00:01:28,720 --> 00:01:29,240
Speaker 2: bits of foil.

33
00:01:29,800 --> 00:01:31,600
Speaker 1: So it's just a practical measure.

34
00:01:32,200 --> 00:01:34,000
Speaker 2: Yeah, So you don't want to be pressing foil at

35
00:01:34,040 --> 00:01:36,800
Speaker 2: it was eating it either, So a little bit of

36
00:01:36,840 --> 00:01:38,760
Speaker 2: basing paper just on top of the ham under the

37
00:01:38,840 --> 00:01:40,720
Speaker 2: foils a good trip to stop there.

38
00:01:40,880 --> 00:01:44,600
Speaker 1: There we go. That's that's my insider trading. It's proving

39
00:01:44,640 --> 00:01:48,480
Speaker 1: contentious on the Facebook page this morning. Those citrusy flavors,

40
00:01:48,560 --> 00:01:51,680
Speaker 1: you know, always a popular peck. What about clothes? Is

41
00:01:51,720 --> 00:01:52,600
Speaker 1: it a yale or name for you?

42
00:01:53,560 --> 00:01:56,200
Speaker 2: I personally don't put clothes on the hem. Hey, it's

43
00:01:56,240 --> 00:01:57,520
Speaker 2: a bit of a time thing when you're a hurry

44
00:01:57,560 --> 00:02:00,960
Speaker 2: trying to well, how can we bot learn bit? I

45
00:02:01,040 --> 00:02:04,080
Speaker 2: think clothes should be in the epple sauce as a

46
00:02:04,120 --> 00:02:06,240
Speaker 2: good way around that people. Some people like clothes, some

47
00:02:06,400 --> 00:02:08,800
Speaker 2: don't like clothes. To clover not to cloth.

48
00:02:09,080 --> 00:02:11,359
Speaker 1: As my question, well do you get put the option

49
00:02:11,520 --> 00:02:14,640
Speaker 1: back on the on the punters and also packing them

50
00:02:14,680 --> 00:02:16,560
Speaker 1: out of your teeth? You know, they're almost like we

51
00:02:16,720 --> 00:02:18,639
Speaker 1: land mines if you accidentally chew into one that you

52
00:02:18,720 --> 00:02:19,680
Speaker 1: haven't picked out properly.

53
00:02:20,280 --> 00:02:24,919
Speaker 2: And they do. They both love the flavor I love. Personally,

54
00:02:24,919 --> 00:02:26,240
Speaker 2: I love clothes, but not on a ham.

55
00:02:27,000 --> 00:02:30,959
Speaker 1: Ham such a versatile food, you know, this time of

56
00:02:31,000 --> 00:02:34,880
Speaker 1: the year, breakfast, lunch, dinner. Personally, I reckon there's nothing

57
00:02:35,000 --> 00:02:38,760
Speaker 1: like frying up some leftover sliced ham with also those

58
00:02:39,080 --> 00:02:41,639
Speaker 1: Christmas potatoes. You know you slice those up and fry

59
00:02:41,639 --> 00:02:44,240
Speaker 1: them in the pan. The next day if you're wanting

60
00:02:44,320 --> 00:02:48,480
Speaker 1: to reheat ham, will how do you get the best

61
00:02:48,520 --> 00:02:48,760
Speaker 1: out of it?

62
00:02:49,320 --> 00:02:51,360
Speaker 2: Well? I do for the pineapple juice. Get your ham

63
00:02:51,639 --> 00:02:53,120
Speaker 2: cut up like you say, cud up, put in a

64
00:02:53,160 --> 00:02:55,320
Speaker 2: little tray and put a cup of pineapple juice and

65
00:02:55,360 --> 00:02:57,880
Speaker 2: it keeps a nice and moist, nice flavor, and then

66
00:02:57,960 --> 00:02:59,400
Speaker 2: you get really nice glazes at the end of it

67
00:02:59,440 --> 00:03:02,359
Speaker 2: when the pine produce produces down and the pan as well,

68
00:03:02,480 --> 00:03:05,160
Speaker 2: so and you never know you've actually not cooked it before,

69
00:03:05,200 --> 00:03:07,400
Speaker 2: and actually have you got a ham for a few people.

70
00:03:07,440 --> 00:03:08,799
Speaker 2: It's good way of doing it. Instead of cutting a

71
00:03:08,800 --> 00:03:12,200
Speaker 2: whole ham and glazing a whole ham, just poach it really,

72
00:03:12,280 --> 00:03:14,320
Speaker 2: poaching it slowly in some pineapple juice.

73
00:03:14,639 --> 00:03:16,560
Speaker 1: Yeah, gotcha? Ins about keeping it most day?

74
00:03:17,160 --> 00:03:18,600
Speaker 2: Yeah? Absolutely, you don't want to dry ham.

75
00:03:18,840 --> 00:03:22,160
Speaker 1: So the hambag serves a purpose absolutely.

76
00:03:22,200 --> 00:03:25,000
Speaker 2: Yeah. I've never used a hambag or a hand bag

77
00:03:25,080 --> 00:03:25,919
Speaker 2: for their case either.

78
00:03:28,760 --> 00:03:31,120
Speaker 1: The damn t towel that serves the same sort of purpose,

79
00:03:31,160 --> 00:03:31,440
Speaker 1: don't that.

80
00:03:31,720 --> 00:03:33,919
Speaker 2: Yeah, it just that's to keep it long, long term.

81
00:03:34,000 --> 00:03:35,640
Speaker 2: But I've never seen a ham last long on my

82
00:03:35,720 --> 00:03:38,520
Speaker 2: house with poor little brigers, mac and cheese and ham,

83
00:03:38,720 --> 00:03:39,400
Speaker 2: you know, on that.

84
00:03:39,600 --> 00:03:42,760
Speaker 1: Then if there maybe aren't as many in our house

85
00:03:42,760 --> 00:03:44,600
Speaker 1: as there are yours, how do you know if when

86
00:03:44,640 --> 00:03:45,520
Speaker 1: your ham's pasted it?

87
00:03:46,640 --> 00:03:48,280
Speaker 2: Oh, I think it's got a good smell to it.

88
00:03:48,320 --> 00:03:53,000
Speaker 2: You can tell king little kingy flavor. It's got it's

89
00:03:53,040 --> 00:03:55,800
Speaker 2: got that smell, and it just doesn't last long. So

90
00:03:55,840 --> 00:03:57,600
Speaker 2: I don't usual get that a shoe personally.

91
00:03:57,360 --> 00:04:00,760
Speaker 1: So yeah yeah, well played and for bread legend tease

92
00:04:00,840 --> 00:04:03,960
Speaker 1: like you, so bring it on. Can't wait for him

93
00:04:04,080 --> 00:04:06,720
Speaker 1: to be whipping up that recipe of hers and wishing

94
00:04:06,800 --> 00:04:09,120
Speaker 1: her and Belinda all the best. Better not pick favorites.

95
00:04:09,520 --> 00:04:10,520
Speaker 1: Cheers for the inside Zigs.