Ham Stem Ginger Thins Recipes

Steps:

• Put the gammon in a deep saucepan (if tied, leave it as is). Pour over the ginger beer and add the onion, clementine halves, 5 cloves and 3 bay leaves. Top up the saucepan with enough water to just cover the gammon. Bring to a gentle bubble, cover with foil and cook for 2 hrs, topping up with more water while cooking if you need to.
• Remove the ham from its cooking liquid using large tongs and leave to cool for 10 mins until cool enough to handle.
• Heat oven to 200C/180C fan/gas 6. Carefully cut off the rind, leaving a thin layer of fat on the ham. Score a diamond pattern all over the fat. Put the gammon in a roasting tin. Mix the mustard and ginger syrup, then paint about half of the mixture over the ham. Stuff the stem ginger slices into the crevices of the scored fat and stud with the remaining cloves.
• Bake for 20 mins, then paint with the remaining glaze. Bake for 1 hr more until burnished and bronzed. Cover with foil during cooking if the glaze starts to catch. Cut some clementines into thick slices and roast them while you glaze the ham, then use to decorate the plate, if you like. Serve the ham warm or cold. Will keep in the fridge for five days.

Steps:

• Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
• Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
• In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
• After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
• Serve hot or cold.

Steps:

• Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
• Preheat oven to 400°F.
• Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
• Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.

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.

Steps:

• Put the onion and 10 cloves in the base of the slow cooker then nestle in the gammon joint. Pour over the ginger beer then cover and cook on LOW for 7 hours until the gammon is tender, but still holding its shape. You can cool then chill the gammon at this stage if you prefer.
• Heat the oven to 200C/180C fan/ gas 6. Carefully remove the skin from the gammon leaving a layer of fat behind. Score the fat in a diamond pattern with a sharp knife, making sure you don't cut into the meat, then stud the centre of each diamond with cloves.
• Mix the mustard and ginger preserve in a bowl, spoon or brush over the gammon then bake for 20 mins until golden and sticky. If roasting from cold you will need to add another 20 mins to the cooking time.

Steps:

• Preheat the oven to fan 160C/ conventional 180C/gas 4. Weigh the ham and calculate the cooking time at 25 minutes per 500g. Scatter the onion, ginger, thyme and cloves over the base of a large, deep roasting tin. Put the soaked ham on top and add water to 3-5cm deep. Cover the whole ham and tin with two or three layers of foil (making a tent over the ham to allow the steam to circulate), sealing the foil around the edges of the tin. Bake for 1½ hours, then reduce the oven to fan 140C/conventional 160C/gas 3 for the remaining 2 hours 40 minutes of the cooking time. When the ham is cooked, remove it from the oven. Leave to rest for 30 minutes.
• Now make the glaze. Put the sugar and 100ml/3½⁄2fl oz water in a medium pan. Heat gently until the sugar melts, add the fresh ginger and simmer for 3-4 minutes. Add the kumquats and cook for a few more minutes, just until they soften. Scoop out and reserve the kumquats, discard the ginger and add the stem ginger strips. Bring to the boil, then turn down the heat and let the mixture bubble for 3-5 minutes until thick and reduced by just under half. Remove from the heat and set aside.
• Line a clean roasting tin with foil and oil it. Unwrap the ham and put it in the foil-lined tin. Cut off the skin, leaving a layer of fat all over. Using a sharp knife, score the fat into a diamond criss-cross pattern. Turn up the oven to fan 200C/conventional 220C/gas 7.
• Rub ground ginger over ham, then brush over all but a couple of spoonfuls of the glaze, distributing stem ginger strips. Scatter over kumquat slices, studding cloves through some to secure. Drizzle over remaining glaze. Roast for another 20 minutes or until golden and sticky and kumquats start to colour. Serve garnished with halved kumquats and sprigs of bay leaves. If serving hot, allow to rest for 15-20 minutes before carving.

Steps:

• In a large bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes; set remaining sugar aside. Beat molasses and coffee into creamed mixture. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; add to creamed mixture until well combined (dough will be soft). Cover and freeze for 15 minutes. Shape dough into a 7-in. roll; flatten to 1-in. thickness. Wrap and freeze for 8 hours or overnight., Preheat oven to 350°. Unwrap dough and cut into 1/8-in. slices; place 2 in. apart on parchment-lined baking sheets. Sprinkle with reserved sugar. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool. If desired, dip cookies in melted chocolate and sprinkle with ginger.

Steps:

• In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until heated through. Remove from the skillet and keep warm. Stir in the jelly, mustard and ginger. Return ham to the skillet; heat through.

Steps:

• Put the ham hocks in a large saucepan with the star anise, peppercorns, bay and orange slices, then pour over the ginger beer. If there's not quite enough liquid to cover the hocks, top up with water until they are submerged. Bring to a simmer, then reduce the heat so only a few bubbles break the surface now and then. Partially cover with a lid, bring to the boil and cook for 1 hr 30 mins, topping up with water to keep the hocks submerged as needed. When ready, the meat should feel tender but should not fall away from the bone.
• Remove the ham hocks from the stock to a board using tongs and leave until cool enough to handle. Heat the oven to 180C/160C fan/gas 4. Combine the mustard, sugar, allspice, stem ginger and ginger syrup in a bowl.
• When the hocks have cooled slightly, use a sharp knife to cut away the skin, leaving a layer of fat. Put the ham hocks on a tray lined with foil and bake for 30 mins until the fat starts to crisp.
• Remove the ham hocks from the oven and brush over half of the spiced ginger glaze. Return to the oven for another 20-30 mins, then brush with more glaze every 10 mins until the ham hocks have a thick, sticky crust and the meat is tender. Serve warm or leave to go cold and eat with gherkins or slaw, bread and mustard. Will keep covered in the fridge for up to five days or frozen for three months.