{"id":447,"date":"2021-08-31T18:05:16","date_gmt":"2021-08-31T16:05:16","guid":{"rendered":"https:\/\/svjmedia.nl\/jeroenlangeveld\/?p=447"},"modified":"2021-11-19T14:27:34","modified_gmt":"2021-11-19T13:27:34","slug":"het-kerstmenu-het-hoofdgerecht-de-ham","status":"publish","type":"post","link":"https:\/\/svjmedia.nl\/jeroenlangeveld\/447\/het-kerstmenu-het-hoofdgerecht-de-ham\/","title":{"rendered":"HET KERSTMENU: HET HOOFDGERECHT DE HAM"},"content":{"rendered":"<p>Ingredi\u00ebnten:<\/p>\n<ul>\n<li>750 gram <u>gepekelde <\/u>ham<\/li>\n<li>\u00c9\u00e9n zakje droge kruiden rub naar eigen keus<\/li>\n<li>Drie eetlepels oliefolie<\/li>\n<li>\u00c9\u00e9n zak (Kersen) hout chunks<\/li>\n<li>Drie aanmaak wokkels<\/li>\n<\/ul>\n<ol>\n<li>Smeer de gepekelde ham in met oliefolie. Steek tegelijkertijd de keramische barbecue aan.<\/li>\n<li>Kruid de gepekelde ham door de kruiden rub erover heen te smeren. Laat de barbecue oplopen tot 110 graden Celsius. Steek tijdens dit proces een temperatuur meter in het dikste stuk van de ham.<\/li>\n<li>Als de keramische barbecue is opgelopen tot 110 graden is het tijd om de ham op de barbecue te leggen.<\/li>\n<li>Laat de ham liggen tot deze op een temperatuur van 65 graden Celsius komt. Dit zal tussen de twee en twee\u00ebneenhalf uur duren. Zorg dat tijdens het rook proces de temperatuur van 110 graden Celsius behouden blijft. Als deze oploopt is het belangrijk om de schuifjes van de keramische barbecue aan de boven- en onderkant af te knijpen. Hierdoor zal de temperatuur teruglopen.<\/li>\n<li>Als de ham een temperatuur van 65 graden Celsius bereikt moet het vlees van de barbecue af. Snijd de ham aan en het is tijd om het op te eten.<\/li>\n<\/ol>\n<p>Dit is een gerecht van barbecue\u00ebr Jeroen van de velde. Voor meer uitleg achter het gerecht beluister de onderstaande link en leer hoe jij ook zo\u2019n heerlijke gepekelde ham bereikt.<\/p>\n<p>[embed]https:\/\/soundcloud.com\/user-328606525-725896101\/het-ultieme-kerstmenu-hoofdgerecht?si=ee12a6fcf55f403c9e384fb77f19d0b8[\/embed]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredi\u00ebnten: 750 gram gepekelde ham \u00c9\u00e9n zakje droge kruiden rub naar eigen keus Drie eetlepels oliefolie \u00c9\u00e9n zak (Kersen) hout chunks Drie aanmaak wokkels Smeer de gepekelde ham in met oliefolie. Steek tegelijkertijd de keramische barbecue aan. Kruid de gepekelde ham door de kruiden rub erover heen te smeren. Laat &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/svjmedia.nl\/jeroenlangeveld\/447\/het-kerstmenu-het-hoofdgerecht-de-ham\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;HET KERSTMENU: HET HOOFDGERECHT DE HAM&#8221;<\/span><\/a><\/p>\n","protected":false},"author":267,"featured_media":448,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-verhalen-in-geluid"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>HET KERSTMENU: HET HOOFDGERECHT DE HAM - Jeroen Langeveld<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HET KERSTMENU: HET HOOFDGERECHT DE HAM - Jeroen Langeveld\" \/>\n<meta property=\"og:description\" content=\"Ingredi\u00ebnten: 750 gram gepekelde ham \u00c9\u00e9n zakje droge kruiden rub naar eigen keus Drie eetlepels oliefolie \u00c9\u00e9n zak (Kersen) hout chunks Drie aanmaak wokkels Smeer de gepekelde ham in met oliefolie. Steek tegelijkertijd de keramische barbecue aan. Kruid de gepekelde ham door de kruiden rub erover heen te smeren. 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