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Recipe Breakdown
4:32 Salted Butter
Ingredients:
Heavy Cream (32oz)
Cold Water (few tablespoons) Optional
Salt (to taste)

Steps:
1. Pour the heavy cream into a food processor and blend it until you can see the separation of the buttermilk and the fat. Keep blending until they are fully separated. A little trick for the separation, you can pour some ice water into the mixture which will help the separation even more.
2. Strain the mixture using a strainer and a bowl. After straining, you can take the butter and squeeze out more liquid as much as possible.
3. Put the butter in a mixing bowl and season it with salt.
4. After salting the butter, starting folding the butter evenly in a bowl with a spatula. (Pour off extra liquid if there is any)
5. Keep it in the fridge!

12:14 SlowCooked Ham
Ingredients:
Top Round Pork
Salt
Water
Spices of your choice for brining meat
Mustard
Honey
Apple Cider Vinegar

Steps:
1. How to brine the ham at 13:08 for 1224 hours.
2. Take the ham out and dry off the meat.
3. You can slow roast the meat in the oven at 350°F for a few hours or you can use the sousvide method (14:09)
4. Making the glaze; In a saucepan with mustard, pork juice from the roast, honey, apple cider vinegar, and a little salt, reduce that until it’s nice and thick glaze
5. Glazing the ham at 14:45, after glazing the ham, put it in the oven at 450°F for 1015 minutes until it’s nice and crispy. Enjoy!

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Josh and Mike Greenfield make up Brothers Green Eats, a dynamic and brotherly duo that can teach anyone to cook creative and delicious food on a budget. New video every Wednesday and sometimes Friday. For more Brothers Green Eats check out http://www.brothersgreen.com/

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