SPICED GINGER-GLAZED HAM
Treat guests over for Christmas to a Boxing Day ham. You don't need a long shopping list - this easy, sweetly spiced version uses just five ingredients
Provided by Anna Glover
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 5
Steps:
- Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. Turn the heat down to low, and simmer gently, covered, for 2½ hrs. Top up with water, if you need to, while it's simmering.
- Drain the ham and leave until it's cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan with the sugar, grated ginger and crushed allspice. Simmer, uncovered, for 20-25 mins until syrupy.
- Heat the oven to 190C/170C fan/gas 5. Remove the skin from the ham, leaving a layer of fat, then score the fat in a criss-cross pattern. Transfer the ham to a foil-lined roasting tin, and brush over half the glaze. Roast for 15 mins, then glaze with the remaining syrup. Increase the temperature to 200C/180C fan/gas 6 and roast for a further 15-20 mins until you get a sticky golden crust. Leave to cool for 15 mins before carving. Drizzle over more glaze from the tin to serve, if you like. Can be made ahead and chilled for up to four days.
Nutrition Facts : Calories 517 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.3 milligram of sodium
APPLE CIDER-GLAZED HAM
When I wanted to try something new with our holiday ham, I created this cider glaze. It's slightly sweet but still has the spicy flavor my family craves. -Rebecca LaWare, Hilton, New York
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10 servings (1 cup sauce).
Number Of Ingredients 8
Steps:
- Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Cover and bake at 325° for 2 hours., Meanwhile, in a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving. , Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, until a thermometer reads 140°, 30-35 minutes longer. Warm reserved sauce; serve with ham
Nutrition Facts : Calories 261 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 877mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 0 fiber), Protein 20g protein.
CIDER-GLAZED HAM
"We raise our own pork so I'm always looking for new ways to serve it that'll warm up everyone at the end of a long day," says Jennifer Foos-Furer of Marysville, Ohio. "This recipe wins the hearts of all."
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place ham in a 5-qt. slow cooker. In a small bowl, combine the cider, brown sugar, mustard and honey; pour over ham. Cover and cook on low for 4-5 hours or until heated through. Remove ham and keep warm. , Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham.
Nutrition Facts : Calories 280 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1954mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 0 fiber), Protein 31g protein.
MULLED CIDER WITH CARDAMOM, BLACK PEPPER AND GINGER
Traditional mulled cider is cozy and fragrant, but sometimes tastes a little too much like potpourri. In this version, toasted cardamom, allspice berries and black peppercorns provide sophisticated spiciness, while fresh ginger and citrus add fresh zing. It's a subtle but noticeable makeover, resulting in cider that's tangy and aromatic with a savory edge. If you want to spike it, don't pour the whiskey into the pot with the cider; the alcohol will burn off over the course of an hour or so. Instead, let guests add whiskey to their own mugs. If you've got a slow-cooker, this recipe is for you.
Provided by Sarah DiGregorio
Categories easy, cocktails
Time 55m
Yield 16 servings (about 16 cups)
Number Of Ingredients 11
Steps:
- Put the cardamom pods on a cutting board. Lay the flat of a chef's knife over them and gently smack the flat of the knife to lightly crush and crack the pods. Add the cardamom pods, peppercorns, cinnamon sticks and allspice berries to a medium skillet over medium-high heat. Toast the spices, shaking the pan often, until very fragrant, about 3 minutes.
- Transfer the cinnamon sticks into a large Dutch oven or pot. Tie up the remaining spices into a cheesecloth bundle, and add that to the slow cooker as well. (If you don't have cheesecloth, you can use tea infusers or loose tea bags. You could also put the spices directly into the slow cooker, then strain the mixture as you serve.)
- Cut the piece of peeled ginger in half lengthwise and smash each piece by laying the flat of the knife over it and smacking with the heel of your hand.
- Put the ginger, lemon, orange, salt and apple cider into the Dutch oven. Bring it to a boil over high heat, then reduce the heat to maintain a low simmer and simmer for 30 minutes. (If you use unfiltered cider, some solids may rise to the top as you simmer; it's not necessary to skim them, but if you find them unappetizing, you can.)
- Decrease the heat to its lowest setting. (Use a heat diffuser if you have one.) Stir in the vanilla. You can leave the cider on the stove for several hours. Set the rye whiskey by the stove so guests can spike their mugs, if desired, and set out cinnamon sticks and sliced citrus, so guests can garnish as they like.
MARMALADE, GINGER & STAR ANISE BAKED HAM
Bake a gammon joint with a marmalade, ginger and star anise glaze for a centrepiece main course. It's ideal at Christmas time or for Sunday lunch
Provided by Diana Henry
Categories Supper
Time 3h
Number Of Ingredients 14
Steps:
- Put the gammon in a large pan and cover with cold water. Bring to the boil, then immediately remove from the heat. Pour away the water and any scum.
- Add the cider and orange to the pan, followed by enough water to cover the ham, then add the peppercorns, onion, bay, celery, carrots and parsley. Bring slowly to the boil, then lower to a gentle simmer, cover and cook gently for 1½ hrs, or until the meat is tender. Cool to room temperature, then leave the meat in the liquid in the fridge for up to two days until you are ready to bake it.
- Heat the oven to 220C/200C fan/gas 7. Lift the ham onto a board and, using a small sharp knife, remove the skin and string, leaving as much fat as possible on the joint. Score the fat in a criss-cross pattern, without cutting through the meat. Put the ham in a roasting tin lined with a double layer of foil.
- Heat the marmalade, sugar, lime juice, ginger and 2 star anise in a saucepan until the sugar and marmalade have melted. Leave to cool a little so the glaze thickens.
- Spread the glaze over the ham, then push star anise into some of the diamonds and bake for 40 mins until glossy and caramelised in patches. Baste the ham, spooning the glaze over it, a couple of times during the cooking time. Leave to cool slightly before slicing and serving.
Nutrition Facts : Calories 557 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 52 grams protein, Sodium 6.6 milligram of sodium
GLAZED HAM
In this recipe, a fully-cooked ham is glazed with sugar and spice -- and some bourbon -- to coat and permeate the meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Rinse ham with cool water, and dry with paper towels. Let stand for 2 hours at room temperature. Place rack on lowest level in oven; heat oven to 250 degrees. Line a roasting pan with heavy-duty aluminum foil. Place a roasting rack in the pan. Transfer ham, with the thicker rind on top, to rack. Pour 1/2 cup apple cider over ham. Cook for 2 hours or until an instant-read thermometer registers 140 degrees.
- Meanwhile, combine mustard seeds, cardamom, and fennel in a small heavy skillet; place over medium-low heat, and toast seeds, shaking pan, for 3 to 4 minutes, until aromatic. Transfer to a spice mill or mortar and pestle, and grind just until cardamom is broken up. Transfer spice mixture to a medium bowl. Add cinnamon, ginger, mustard, 2 tablespoons light-brown sugar, 2 tablespoons dark-brown sugar, corn syrup, molasses, and remaining 1/2 cup apple cider. Combine well; set aside.
- Remove ham from oven, and let it cool for about 30 minutes. Using kitchen shears or a sharp knife, trim away the hard rind from the ham. Use a sharp knife to trim fat to a layer of about 1/4 inch all over the ham; it does not need to be perfectly even. The bottom side of the ham will have less fat and more skin. Place ham -- bottom side down -- in pan. Score the remaining fat on top of the ham into a pattern of 1- to 2-inch diamonds, cutting about 1/4 to 1/2 inch through the fat and into the meat.
- Insert a whole clove into the intersection of each diamond. Using a pastry brush or your fingers, rub the spice glaze all over the ham and deep into the cut diamonds. In a medium bowl combine remaining cup light-brown sugar and 1/2 cup plus 2 tablespoons dark-brown sugar. Using your fingers, gently pack sugar mixture all over scored fat. If using bay leaves, secure them with toothpick halves around the shank bone. Cover the toothpicks by inserting cloves on top of them. Return ham to oven and cook for 20 minutes. Sugar will begin to crystallize but there will be some hard spots of sugar; gently baste these areas with remaining glaze. Cook 40 minutes more, basting with remaining glaze after 20 minutes; do not baste with any pan juices. The ham should be dark brown and crusty; cook 15 minutes more if necessary. Remove and let cool slightly. Transfer to a serving platter, and let stand 30 minutes before carving.
CIDER GLAZED BABY HAM WITH GINGER & CARDAMOM
Yield 15 servings
Number Of Ingredients 10
Steps:
- 1 Combine 250ml cider, mustard, pineapple juice, vinegar, ginger, apple liqueur and spices in a small saucepan and simmer for 2 minutes. Add maple syrup, simmer for another 5 minutes and set aside. 2 Meanwhile, cut around shank end of ham, then, using your hands and starting at the rounded end, gently peel back the skin from the leg to the shank being careful not to tear the fat. Remove skin in a single piece and reserve. 3 Score the fat, using a sharp knife, in a crosshatch pattern, about 4cm apart. Place ham on a wire rack inside a roasting pan. 4 Brush ham with cider mixture, then pour remaining cider and half the cider mixture into base of pan and bake at 180C, brushing frequently with reserved glaze and pan juices until glazed and golden (50 minutes-1 hour), adding extra cider or water to pan during cooking if necessary. Remove from oven and stand for 10 minutes before serving warm or at room temperature. Ham will keep, refrigerated in a ham bag, for up to 7 days. Cover with reserved skin to keep skin moist.
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