HOW TO COOK A SMOKED HAM
All of your questions about How to Cook a Smoked Ham answered plus get the recipe for our holiday Smoked Ham with Maple Spice Glaze! Naturally gluten-free and refined sugar-free!
Provided by Alyssa Brantley
Categories Mains
Time 2h10m
Number Of Ingredients 9
Steps:
- Remove completely defrosted ham from fridge about 60 minutes prior to cooking. Mix all ingredients except whole cloves and maple syrup in a dish and use your hands to evenly coat the ham with the spice mix.
- Preheat oven to 325F. Line a large roasting pan with tin foil and set aside.Place spice covered ham on a cutting board and use a sharp knife to make 1" diagonal slices (about 1/4" deep) into the layer of exposed fat. Repeat in the other direction to make a diamond pattern.
- Place one whole clove in the middle of each diamond.
- Move ham to roasting pan and place in the oven. Bake, undisturbed for 1 hour and 45 minutes.
- Remove roasting pan and baste ham with 1/2 of the maple syrup. Return to oven and continue cooking for 15 minutes.
- Remove and raise heat to 450F. Baste ham with remaining maple syrup and return to oven for an additional 15 minutes. If there are any very dark spots that you think may burn, fold a small piece of tin foil into a square and gently cover those spots.
Nutrition Facts : Calories 170 kcal, Carbohydrate 3 g, Protein 19 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 76 mg, Sodium 1256 mg, Sugar 3 g, ServingSize 1 serving
HAM BRINING RECIPE
Many people want to have a great quality ham at home. Ham brining offers you that in a quick and simple way. That beautiful pink color and flavor we all like in ham, bacon or other meats can be done by curing.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 6
Steps:
- The sugar cuts the severity of the salt and adds a nice flavor. You can use any natural sweetener that is water soluble for your ham.
- Most sweeteners have the same level of sweetness when they are measured, but can vary a lot by weight.
- One-third of a cup of sugar would cut the severity and you would most likely not taste the sweetness.
- From one cup to about a cup and a half, you will taste the sweetness and using a cup and three quarters, you would definitely taste the sweetness.
- Brine-cured meat should have 120-200 parts per million of nitrate going into the meat.
- For a home-cured ham, it is recommended to do 120PPM.
- For brining, the 1 teaspoon per 5 pounds of meat cannot be used.
- How much you are going to inject per pound of meat will depend on how much nitrite you are going to need per gallon.
- You will need less nitrite with the more brine you inject. This is because you are pumping more into the ham itself.
- When pumping 10%, it means you are pumping 10% of the ham's weight.
- Pumping 20% means you need 50% less nitrite in the brine.
- This is because you are now pumping in twice as much.
- Injecting more brine into the meat will not affect the sugar and salt levels.
- The nitrite will be locked into the meat and after a few days the sugar and salt levels will push through and equalize along with the brine.
- Use distilled or filtered water.
- If you must use tap water, first boil the water to get rid of the chlorine and kill any pathogens.
- Let it cool to room temperature before you begin to mix the brine.
- Make sure you do not add the nitrite cure until after your water has cooled.
- Simmer the spices that you want to use and let cool.
- Mix the brine and spices together and make sure you count the water used in the spices when measuring your water count.
- Remove your ham from the brine. Put it on a wire rack and throw out the brine. It cannot be used again.
- Dry off your ham and let air dry by a fan until the ham feels sticky.
- There is no time limit on this process.
- You will just have to check it often to see if it is tacky.
- That tacky film is called pellicle.
- It is a layer of protein that will allow the smoke to stick to your brined ham.
- Once it is tacky, score your ham in both directions.
- Add your spices and smoke your ham in whatever manner your family likes their ham.
- It can be hung in netting in your smoker or you can do it on the grill.
- If using a grill, you will want to put a good-sized chunk of wood on top of 6 or 8 charcoal briquettes to create the smoke.
- Do not soak the wood first.
- This will give you at least 2 to 3 hours of cooking time and great smoke.
Nutrition Facts : ServingSize 100 g, Calories 99 kcal
HOME-CURED HOLIDAY HAM
There are many reasons for making your own holiday ham: bragging rights that you actually did this, but also that you can flavor your ham any way you want and you can control the salt content.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time P4DT2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
- Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture.
- Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
- Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process.
- Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels.
- Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan.
- Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
- To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 22 g, Cholesterol 127.1 mg, Fat 25.6 g, Protein 38.8 g, SaturatedFat 8.9 g, Sodium 13995.6 mg, Sugar 20.5 g
BASIC BRINE FOR SMOKING MEAT
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.
Provided by Smokin' Ron
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g
HOW TO SMOKE A HAM
Smoking ham is easy, deeply satisfying, and the flavor will absolutely WOW you!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time P7DT5h15m
Number Of Ingredients 19
Steps:
- To make the brine: Place half of the water and the remaining brine ingredients in a large stockpot that's big enough to fit your ham and deep enough to allow the ham to be fully covered by the brine. Alternatively you can use any clean bucket.Bring the brine to a boil and stir until the sugar and salt is dissolved. Turn off the heat. Pour in the remaining water to cool down the brine and then let it cool completely.Place it in the brine and ensure that it is completely submerged under the brine. If it keeps floating to the top, weigh it down. Cover and refrigerate. Let the ham cure for 7 days. Once the curing period is over, remove the ham from the brine, thoroughly rinse it under water, then blot the ham with paper towels and place on a rack to continue drying in the fridge for at least a couple of hours or overnight.Optional: At this point you can apply the rub to the ham if you wish.
- Prepare your smoker according to manufacturer instructions and get it to a temperature of 250 degrees F.Place the ham in the smoker. Plan on about 4-5 hours but start checking for doneness sooner. Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. Smoke the ham until it reaches an internal temperature between 130-140F (use an instant read thermometer). It's now time to apply the glaze.Once the ham reaches an internal temp between 130-140 degrees, apply some of the glaze.Brush the ham all over with a coating of the glaze.After 20-30 minutes brush the ham all over with some more of the glaze until the internal temperature reaches 165 F.Periodically check the internal temperature towards the end so that you do not exceed 165 F.
- As soon as the internal temperature reaches 165 F, remove the ham from the smoker and wrap it in aluminum foil.Place the wrapped ham in a warm place to let rest until ready to serve. At this point you can also let it cool completely, refrigerate, and then gently reheat in the foil when ready to serve.Slice the ham against the grain in 1/4 inch slices and serve with the remaining glaze.
BRINED FRESH HAM
Provided by Anne Burrell
Categories main-dish
Time P3DT3h
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- To brine the pork:
- Combine all of the ingredients in a large container. Submerse the ham in the brine and let it hang out for 3 days in the refrigerator. (It's a plan-ahead but soooooooooooooo worth it!)
- To cook the pork:
- Preheat the oven to 450 degrees F.
- Remove the ham from the brine, pat dry and make slices in the skin to create a diagonal cross-hatch pattern.
- To make the paste:
- In a food processor, combine the rosemary, garlic, crushed red pepper, salt, to taste, and about 1/2 cup of olive oil. Massage this mixture generously all over the outside of the ham.
- Put the potatoes in a roasting pan large enough to accommodate this whole shootin' match. Toss the potatoes generously with some olive oil and salt. Nestle the ham on top of the potatoes and toss the whole thing in the preheated oven. Check the pork in about 30 minutes, the skin should be getting brown and crispy. At this point, remove the ham from the oven and turn over, baste with any leftover rosemary/olive oil paste and rearrange the potatoes so they don't burn. Nestle the pork back onto the potatoes and return to the oven. Roast for another 30 minutes.
- Remove the ham from the oven after the first hour. Check the potatoes to see if they are getting a little crispy, rearrange them and add the chicken stock to the bottom of the pan to keep things really moist and juicy. Reduce the heat in the oven to 350 degrees F and roast for another hour.
- To make the glaze:
- While the ham is cooking, combine the Dijon mustard, whole-grain mustard and honey in a small bowl. Remove the ham from the oven and brush it, generously, with the honey mustard mixture. Return the ham to the oven and roast it for about 30 minutes. Flip it over and brush again with the honey mustard mixture (really slather it on the pork). Roast until it reaches an internal temperature of 150 degrees F on an instant-read thermometer.
- Remove the ham from the oven, to a cutting board, tent it with aluminum foil and let it rest for at least 20 to 30 minutes before slicing.
- Carve that baby and arrange the slices on a serving platter. Transfer the potatoes to a serving bowl and serve with the ham
- Go to town on that bad boy!!!!
AMISH SMOKED HAM BRINE
Found in an old amish book. Sent in by Mrs Floyd Bontrager
Provided by Stormy Stewart @karlyn255
Categories Other Non-Edibles
Number Of Ingredients 3
Steps:
- Put bring in crocks or large plastic pail and put in ham. put a plate and weight on top to hold ham under the brine.
- Let ham chunks cure 10 days or bacon only 4 days.
- Stir every day. Rinse three times after it is cured, before using it.
- Cold pack 1 hour without any liquid. May freeze instead.
More about "smoked ham brine food"
SMOKED HAM RECIPE - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
5/5 (7)Total Time 4 hrs 15 minsCategory Cured MeatCalories 80 per serving
- Mix the salt, curing salt, sugar and a half-gallon of water until the salt dissolves. Submerge the hams in the brine for 2 to 4 days in the fridge. The longer you brine the hams, the saltier they will be, and the rosier they will get from the cure. For 2 1/2-pound hams I cured for 48 hours and they came out very lightly cured, which I like. If you prefer a more traditional "ham-ier" flavor, go a bit longer.
- When you are ready to smoke, take the hams out, pat them dry with paper towels and set them on a wire rack in a cool, breezy place. I put mine on the kitchen table under the ceiling fan with the window open. Let them sit there for 2 to 3 hours, so they can dry a bit and develop the pellicle that helps the surface of the hams take the smoke better. You can also leave them in the fridge uncovered overnight.
- Smoke over your favorite wood (I used cherry) for 2 hours, getting the smoker's temperature up to 200°F in this time. Meanwhile, heat the honey in a little pot so it will flow better. At the 2-hour mark, paint the hams with the honey. Paint again every hour until you are done smoking.
- You can finish the hams entirely in the smoker, painting with honey every hour until you get an internal temperature of 160°F to 175°F, or you can do what I do, which is to finish the ham in the oven. To do this, I move the hams from the smoker to a preheated 375°F oven, painting them with honey every 20 minutes. I like this better because the final hot temperatures fully cook the ham and the honey caramelizes nicely, which doesn't happen so well at the low temps of the smoker.
HOW TO SMOKE A FRESH HAM - PREPARING, BRINING & SMOKING
From furiousgrill.com
Estimated Reading Time 8 mins
SMOKED BOAR HAM RECIPE | BRADLEY SMOKERS | ELECTRIC SMOKERS
From bradleysmoker.com
Estimated Reading Time 1 min
HOW TO WET CURE (BRINE) HAM AT HOME: IT'S EASIER THAN …
HOW TO BRINE & SMOKE A FRESH HAM | EHOW
From ehow.com
10 BEST BRINE HAM RECIPES - YUMMLY
From yummly.com
SMOKED HAM HOCKS RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Bring first 4 ingredients and 2 qt. water to a boil in a large saucepan. Remove from heat, and cool 1 hour. Divide hocks between 2 (1-gal.) heavy-duty zip-top plastic bags. Pour half of brine mixture into each bag; seal and chill 8 to 24 hours. Remove hocks, and rinse. Discard brine. Chill hocks uncovered on a wire rack over a baking sheet 2 hours, or cover with foil, and chill up to 12 hours.
- Place 2 cups wood chips in each disposable pan; pour 1 cup beer into each pan. Soak chips 30 minutes.
- Heat 1 side of grill to 200° (low) heat, leaving other side unlit. Place 1 pan of wood chips on lit side of grill. (Reserve second pan of soaked chips for Step ) Cover grill for 20 minutes or until wood chips begin to smoke. Place ham hocks on unlit side of grill; brush with syrup. Grill, covered and maintaining temperature at 200°, 2 hours, brushing with syrup every hour.
- Remove pan of chips from grill, and discard. Place reserved pan of chips on lit side. Grill, covered and maintaining temperature at 200°, 4 to 6 more hours or until meat is tender. (The longer you cook, the smokier they get.)
HAM: SMOKED, CURED, GRILLED. WHAT’S THE DIFFERENCE?
From blog.cavetools.com
Estimated Reading Time 7 mins
- Cured Ham. Ham and pork roast are initially the same. They are merely the hind leg of a hog. However, ham is the leg meat that is prepared in various ways, including aging, curing, cooking, or smoking it.
- Smoked Ham. Cold smoked ham is considered to be done properly. What is smoked ham? The smoking process is done at temperatures below 100F or even 60F and over the course of days or even weeks.
- Grilled Ham. Hams can be grilled in a number of ways, including using a rotisserie skewer. The tricky part to this process is skewering the ham as well as finding a ham that can be used.
- Alternative Dishes. You don't have to put all this work into cooking your ham. There are some much simpler methods! If you want to prepare some ham with good flavors that doesn't take too much effort, try dressing the ham and putting on the grill or in the smoker.
- Pro Tips for Cooking Ham. If you want to smoke your ham, consider what kinds of materials you use to light the process. Hickory, maple, mesquite - these are all different kinds of woods that give off varying smoke flavors.
THE ULTIMATE DOUBLE SMOKED HAM RECIPE ELEVATES ANY HOLIDAY
From amazingribs.com
Ratings 238Calories 417 per servingCategory Dinner, Lunch, Main Course
- Prep. You can do this step well in advance. Make 1 cup of Chris Lilly's Spicy Apricot Glaze. Put the chicken broth in a pan and whisk in 4 tablespoons of the glaze over medium heat until it is dissolved. Put both the glaze and the broth in the fridge.
- Fire up. Prepare your grill for 2-zone cooking and preheat it to about 225°F on the indirect side. If the skin has not been removed, remove it, and trim off almost all the fat leaving no more than a thin layer. The fat does not penetrate the meat and people will just trim it off at the table and there goes your glaze. If it came with a prepackaged glaze, throw it out. If there is a glaze already on the meat, rinse it off. Chris' glaze is better. If it is spiral-sliced, let some water get into the sliced areas to help reduce moisture loss.
- Cook. Place the meat on the indirect side of the grill flat side down, add a handful or two of wood for smoking as described in my articles on the Best Setup for a Charcoal Grill, the Best Setup for a Gas Grill, the Best Setup for a Bullet Smoker, and the Best Setup for an Offset Smoker. You do not need much smoke since the meat has been smoked once already. Close the lid, and smoke for about 30 minutes.
- Tear off about 5' of aluminum foil, if you have double strength, that's better. Fold it in half to make it about 2 1/2' in length. Take the ham off the grill, place the flat side on the foil making sure you don't puncture the foil with the bone, pour 1/2 of the broth/glaze mix over the meat and seal the meat and broth/glaze mix in the foil making it look like a giant candy kiss. Crimp the seams tight. We don't want any steam escaping or broth leaking. This technique helps it cook faster by generating a little steam, which penetrates faster than dry heat, and keeps the meat moist. If it is leaking, use another layer of foil or place it in a pan. Place it back on the indirect side at about 225°F. If you have a leave-in meat thermometer, insert it now through the foil into the fat end above the liquid level, so the tip is about 1" away from the bone. Watch the oven temp and try to keep it around 225°F.
HOW TO MAKE A CURED SMOKED HAM FROM SCRATCH
From amazingribs.com
Ratings 112Calories 471 per servingCategory Dinner, Main Course
- Prep. If your ham has skin, remove it and all the fat cap. You can use the skin to make cracklins. Skin and fat just do not add flavor. I debunk this myth in my article on fat caps. Besides, fat on a ham only slows the penetration of the cure and will get gelatinous after curing like this image.
- Get a 5 gallon food grade bucket and clean the heck out of it first with soapy water. Rinse thoroughly with ounce of bleach per gallon of water. Dry thoroughly. Then and add the distilled water, kosher salt, and Prague Powder #1. Stir til they dissolve. Chill it.
- Scrub the exterior of the ham thoroughly to remove as much bacteria as possible (don't use soap). Put the meat in the bucket and submerge it. If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to cover it. If necessary, weight the meat down under a clean plastic container filled with water. Put the bucket in the refrigerator and let the meat cure for at least 7 days. If it is larger or smaller, use our curing calculator on this page to determine how long it needs to be in the cure. It must remain cold. After curing the water should remain transparent, but slightly pink, like this image.
- If you don't keep it in the brine long enough, you might have a tan spot that will taste like pork, not ham, like this one.
SMOKEHOUSE HAM RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
Estimated Reading Time 4 mins
- Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a large...
- Strain 2 cups brine into a measuring cup. Using a meat injector, inject this portion of the brine deep into the...
- Place the ham in a jumbo heavy-duty resealable plastic bag. Place it in a roasting pan or a large, deep...
- After 7 days, drain the ham well, rinse thoroughly with cold water, and dry with paper towels. If you plan to...
HOW TO SMOKE NECK BONES & HAM HOCKS - THE DARING GOURMET
From daringgourmet.com
4.9/5 (8)Total Time 10 minsEstimated Reading Time 5 mins
- Make the brine by placing all the ingredients, except for the neck bones, in a large bowl and stirring until the salt and sugar are dissolved.
- Place the neck bones in a stainless steel or food grade plastic bucket/container with a lid, or divide between 2 gallon ziplock bags, and pour the brine over the neck bones. Cover with lid or close the ziplock bags and place the latter in a large dish to catch any leakage. Make sure the neck bones are covered in the brine. Refrigerate for 7 days, flipping the ziplock bags over each day to ensure even distribution of the brine.
- After 7 days rinse off the neck bones and place them on a wire rack on a cookie sheet and refrigerate them uncovered for another 24 hours. This will help the smoke to better adhere to the neck bones.
- Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a couple of different times throughout the process. Smoking time will vary depending on the size of the neck bones but you can figure on about 2 hours.
SMOKED WILD PIG HAM | MEATEATER COOK
From themeateater.com
- Heat up 2 gallons of water and dissolve the brown sugar and sea salt in the water. Stir with a whisk to dissolve completely. Let cool to room temperature and chill in the fridge before using.
- Lay the leg out flat in a baking dish. Pour the brine over the meat and make sure the leg is completely submerged.
HOME CURED HAM: HOW TO BRINE A HAM - A FARMISH KIND OF …
SMOKED WATERMELON HAM WILL TRICK YOUR EYES AND YOUR TASTEBUDS
From wideopeneats.com
Estimated Reading Time 3 mins
MEAT WEEK: HOW TO SMOKE A BLACK BEAR HAM - FIELD & STREAM
From fieldandstream.com
Author David Draper
CURING BACON AND HAM WITHOUT NITRATES – THE NOURISHING ...
From thenourishinghearthfire.com
Estimated Reading Time 7 mins
SMOKED HAM RECIPE | MEATEATER COOK
HOW TO BRINE A HAM WITH SUGAR - OUR EVERYDAY LIFE
From oureverydaylife.com
Author Amelia Allonsy
HOW TO BRINE & SMOKE FRESH HAM - OUR POTLUCK FAMILY
From ourpotluckfamily.com
Reviews 1Estimated Reading Time 2 mins
IS SMOKED HAM HEALTHY? - PIONEER SMOKE HOUSE
From pioneersmokehouses.com
SMOKED HAM BRINE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
14 BEST HAM BRINE RECIPE IDEAS | HAM BRINE RECIPE, BRINE ...
From pinterest.ca
HOW TO BRINE A HAM - SUGAR MOUNTAIN FARM
From sugarmtnfarm.com
VENISON HAM BRINE RECIPES
From tfrecipes.com
SMOKED HOLIDAY HAM INJECTED WITH APPLE JUICE. - NEWBIETO ...
From newbieto.com
SMOKED HAM BRINE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CAN YOU BRINE A FULLY COOKED HAM? - ASKINGLOT.COM
From askinglot.com
BRINE RECIPES SMOKED HAM - COOKEATSHARE
From cookeatshare.com
SMOKED STURGEON BRINE RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
SMOKED VENISON HAM BRINE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HAM BRINE CURE RECIPE - PREVENTION IS BETTER THAN CURE
From medicinecontact.com
TFRECIPES-ABOUT
From tfrecipes.com
DEER HAM - LEGENDARY WHITETAILS - LEGENDARY WHITETAIL'S BLOG
From community.legendarywhitetails.com
IS A SMOKED HAM FULLY COOKED? - I'M COOKING
From solefoodkitchen.com
14 BRINED MEAT IDEAS | SMOKED FOOD RECIPES, BRINE RECIPE ...
From pinterest.ca
BRINE CURED AND APRICOT GLAZED SMOKED BEAR HAM RECIPE ...
From realtree.com
EASY TO MAKE SMOKED HAM RECIPE | BBQ HERO
From bbqhero.com
BRINE RECIPES, BRINING TIPS, SOLUTIONS AND CONCENTRATION ...
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love