Ross Barkley says he is Chelsea’s designated penalty taker and insists he will take the next one the club are awarded despite his 87th-minute miss against Valencia on Tuesday.Willian, Jorginho and Tammy Abraham were all in discussion with Barkley after the referee checked with VAR to give a penalty for a handball by Daniel Wass late on in the defeat to the Spanish side.Rodrigo’s 74th-minute goal proved the difference at Stamford Bridge and England midfielder Barkley has insisted he will take another one despite blazing his spot-kick over the bar. Article continues below Editors’ Picks Ox-rated! Dream night in Genk for Liverpool ace after injury nightmare Messi a man for all Champions League seasons – but will this really be Barcelona’s? Are Chelsea this season’s Ajax? Super-subs Batshuayi & Pulisic show Blues can dare to dream Time for another transfer? Giroud’s Chelsea spell set to end like his Arsenal career “When I’m on the pitch, I’ll take the penalty,” he told reporters. “Obviously I didn’t execute it right but everybody misses penalties. I didn’t score the goal but I felt confident. If there was another penalty in the game, I would have been confident to take it.”You can miss penalties. It’s not the end of the world. We’ve got five more games in the group stage that we’re aiming to win but this didn’t go our way.”Barkley has taken five other penalties during his time at Chelsea across penalty-shootouts and during matches.However, Jorginho is the only Blues player to score from the spot in a competitive match this season after netting in the Super Cup final against Liverpool, with Barkley on the bench.Willian and Abraham have also taken high-profile penalties in the past and Barkley has no hard feelings over the reaction of his team-mates before he stepped up.”We’ve got a lot of good penalty-takers in the squad and on a sheet in the changing rooms it says I’m on penalties if I’m on the pitch,” he added.”Otherwise, it’s Jorginho. But as with all players, sometimes you feel confident to take them on but we can all miss one.”They are confident to take the penalties as well but I practice them every day. I don’t miss them in training and in pre-season I scored penalties. I’ve missed penalties before when I was at Everton and it is one of those things. I’m gutted that I missed but these things happen.”It [the conversations with his team-mates before the penalty] was more like ‘good luck with the penalty’ type of thing. They were encouraging me and would have been willing to take the penalty as well but I felt confident. It was a disappointing night all round. Our first game in the group stage, our first game at home as well, it was disappointing.”Missing a penalty is not the end of the world for me. It is a disappointing result not coming away with the three points and disappointing for me not executing the penalty right. I felt confident that I would have but for me, it is to focus on the next game and to get three points at the weekend.”Chelsea will now turn their focus to a game against Liverpool on Sunday, with the Reds also suffering defeat in the Champions League as they lost 2-0 to Napoli at the Stadio San Paolo.
15 Best Subscription Boxes for Men Who Love Gifts How to Smoke Meat: Everything You Need to Know Our food and drink editor, Sam Slaughter, shows us exactly how to cook a ham in the oven.If you’re going to cook a ham, chances are you’re going to go the classic route of doing it in the oven. Luckily for you, outside of making a glaze, this is about as easy as it comes. Below, check out the ingredients, instructions, and video for how to cook a whole ham. For the video, we used a whole Kurobuta bone-in ham from Snake River Farms.Ingredients:Whole bone in-hamFor the Glaze:2 cups brown sugar3 oz maraschino cherry juice6 oz pineapple juice6 oz orange juice2 tsp cloves2 tsp nutmeg1 tsp black pepper4 oz waterMethod:With a sharp knife score the fat cap in a 1-inch wide, .25-inch deep diamond pattern. Place the ham, fat cap up, in a large roasting pan. Let stand at room temperature for 30 minutes.Preheat the oven to 325 degrees F.Set the roasting pan in the lower third of the oven and roast 2.5 hours.Meanwhile, combine glaze ingredients and cook over medium-high heat until reduced and syrupy.After the ham has baked for 2.5 hours brush it with some glaze. Continue roasting and brushing with the glaze every 15 minutes until the ham is glossy and an instant-read thermometer inserted into the thickest part of the ham (without touching the bone) registers 140 degrees F, about 1-1.5 hours longer. Remove from the oven and let rest 20-30 minutes before slicing.How to Cook Ham in a Crock-PotCrock Pot/FacebookIf you’ve got the time, Crock-Pot ham is worth the wait (it’s also going to be the name of my future jug band). Aside from all the hours invested in the process, it couldn’t be much easier. Feel free to try your own recipes (brown sugar rubs working particularly well for Crock-Pot ham), but this recipe I’m laying out is the easiest and one of the tastiest I’ve ever had. For this, get a precooked ham with as few spices listed as possible — ideally with none. There will be salt aplenty thanks to the curing, of course.Ingredients:2 liters of root beerMethod:Put ham in slow cooker and set to low.Pour in just enough root beer to cover the ham.Cook for 4 to 6 hours.Enjoy oh so much.Here’s a fun idea: Don’t immediately tell your diners how you flavored the ham. Instead, sit back and chortle as they rattle off various spices and herbs while trying to sound all gourmet and whatnot, then show ’em that empty two-liter.How to Cook Ham on a FireFiorella Macor/EyeEm/Getty ImagesCampfire cooking is fun as long as you bring along all the stuff you need (or the campfire you’re using happens to be in your backyard). You can cook a raw ham using this method, but let’s play it safe and use a precooked ham. No need for it to be smoked — you’re doing that yourself.Ingredients:.5 cup pineapple juice2 tbsp Dijon mustard.5 medium onion, dicedMethod:Build up a decent campfire. Let it burn down low.Meanwhile, lay out two three-foot-long strips of tinfoil side by side, with plenty of overlap, and place the ham in the middle.Partially wrap the ham in foil, then spread on the mustard.Pour in the juice, then sprinkle onions all around.Tightly wrap the ham in foil, then move aside the coals. If possible, use a shovel to dig down about four inches into the soil, but this is not necessary.Place wrapped ham in the coal bed, then move the coals back atop and build the fire back up to a smaller two or three-log size. Keep a modest fire burning for about one hour.Then tuck into that wild-made, wildly-good ham. If you want, you can also cook potatoes, carrots, and other fine eats in there at the same time. Try other juices too. Or soda.Article originally published by Steven John on August 2, 2018. Last updated by Sam Slaughter. So, it’s almost Easter and you want to know how to cook ham? Well, you’re not alone. For some reason, cooking this most savory, succulent of meats proves daunting to many otherwise-competent cooks. I’m here to assure you that cooking ham can be easy and even enjoyable — you just have to take your time with it.Before we get into it, I want to clear up a common conundrum: Do you actually know the difference between pork and ham? Pork simply refers to meat from a pig. Just like hamburger, chuck, and ribeye are all beef, bacon, short ribs, and a side of ham are all pork. Ham refers specifically to pork carved from the rump or rear legs of the pig. (That bone in your bone-in ham is a thighbone.)Genevieve Poblano/The ManualFor the record, most ham you buy from the supermarket is already cooked and is ready to be heated and served or even sliced and enjoyed cold. But we’re not here to talk about slicing and serving, we’re here to talk about starting with ham and ending with a culinary masterpiece — a pig de résistance, to quote The Simpsons. For our purposes, we’re going to assume you are cooking with a ham that weighs about 10 to 12 pounds. If it’s much smaller, you’ll need to shorten cooking times; if larger, then add time. When you’re using a raw ham, don’t mess around with interior cooking temperatures. Get it 160 degrees Fahrenheit (if you’re using a pre-cooked ham, you simply need to get it to a good temperature to warm the meat, which would be around 140 degrees Fahrenheit).How to Cook Ham in the Oven How to Clean a Fish: A Quick Reference Guide How to Cook Steak in the Oven Editors’ Recommendations How to Cure Prosciutto at Home
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