Apple Spiced Ham And Yams Recipes

Steps:

• In a large skillet, combine the apples, sweet potatoes, ham, brown sugar, salt, pepper and curry. Cook over medium heat until apples are crisp-tender; drain. Combine cornstarch and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until mixture is thickened. , Transfer to a greased 2-qt. baking dish. Cover and bake at 375° for 10 minutes or until sweet potatoes are tender. Meanwhile, in a large bowl, whisk together the pancake mix, milk, butter and mustard; pour over ham mixture. , Bake, uncovered, for 25-30 minutes or until puffed and golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet.
• Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.

Steps:

• Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice.
• Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.
• Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.

Steps:

• Preheat the oven to 350 degrees F.
• Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically, like a package, to hold it together. Place it on a wire rack in the baking pan.
• In a mixing bowl, combine all of the glaze ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well.
• Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature.

Steps:

• If your gammon needs to be soaked to draw out some of the salt (ask your butcher), place in a clean bucket or a preserving pan and cover with cold water. Chill overnight, or for up to 3 days.
• Heat oven to 160C/140C fan/gas 3. If the ham has been soaking, drain it well and place in a large, deep-sided roasting tin. Pour in the apple juice and top up with 400ml water. Add the spices, bay leaves and orange zest. Cover the ham tightly with a few large sheets of foil, scrunching it around the edges of the tin so no steam can escape, then bake for 5 hrs. Meanwhile, mix together the ingredients for the glaze in a saucepan, then bubble until reduced to a sticky glaze. Score the apples around their equator with a small, sharp knife.
• Remove the ham from the oven and increase the temperature to 200C/180C fan/ gas 6. Carefully transfer the ham to a board - the easiest way to do this is to leave it to cool for 10 mins, then pop on clean washing- up gloves to lift it. Pour away the cooking liquid and discard the aromatics. Use a small, sharp knife to cut and peel away the rind, leaving a thin layer of fat attached to the meat. Line your roasting tin with a few sheets of foil and place the ham in the middle, fat-side up. Use a sharp knife to lightly score the fat in a criss-cross pattern. Return the ham to the oven and bake for 30 mins until the fat starts to crisp and caramelise.
• If the glaze has become a little thick, splash in a drop of water to loosen it, then brush all over the ham. Place the whole apples in the tin too, and return to the oven for another 20-30 mins, basting the ham every now and then, until dark and sticky all over.
• Before serving, mash the whole apples (discard the stalks, skin and pips) with a little of the sticky sauce from the roasting tin. We decorated our ham with star anise, sprayed with edible gold spray, and arranged bay leaves and orange peel around the board. Serve warm slices of the ham with the apple sauce, or cold in sandwiches. Will keep for up to 1 week in the fridge, or slice and store in the freezer for up to 2 months.

Steps:

• Drain peaches, reserving 1/2 cup syrup; set aside. In a large skillet, brown ham on both sides in butter over medium heat. Remove ham to a platter and keep warm, reserving drippings in skillet., In a small bowl, mix sugar, cornstarch and nutmeg. Add orange juice, lemon juice and reserved peach syrup; stir until smooth. Add to drippings in skillet. Cook and stir until thickened., Stir in peaches and heat through. Add ham slice and heat for 2-3 minutes. Cut into serving-size pieces. Serve over rice.

Steps:

• In a 10-inch skillet over medium heat, melt butter or margarine. Add flour to make a roux. Add jelly, brown sugar, cinnamon, nutmeg and cloves cook and stir until mixture reaches a rolling boil. Add ham and yams. Reduce heat to low, cover and simmer for 15 minutes or until meat and yams are heated through, basting occasionally with sauce. Remove ham and yams and arrange on a platter. Over medium-high heat, cook and stir sauce to reduce to desired consistency. Spoon over ham and yams. Garnish with apple rings.

Steps:

• Place ham in an ungreased 13-in. x 9-in. baking dish. Rub with mustard and sprinkle with brown sugar. Core apples and cut into 3/4-in. slices; arrange in a single layer over ham. Dot with butter and sprinkle with pepper. , Cover and bake at 400° for 15 minutes. Reduce heat to 325°; bake for 45 minutes. Uncover and bake 15 minutes longer or until apples are tender.

Steps:

• In greased 2 qt casserole, layer half the yams and half the apples.
• Mix brown sugar and spices together.
• Sprinkle half over yams and apples.
• Dot with half the butter.
• Repeat layers.
• Cover and bake at 375* for 15 minutes.
• Uncover, baste with the juices,and bake 15 minutes more.

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a small bowl, mix brown sugar, cinnamon and nutmeg.
• Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
• In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
• Bake in the preheated oven 30 minutes, or until lightly browned.