CHERRY TOMATO & HAM BREAD & BUTTER BAKE
Quick and easy to prepare, this dish makes a great family dinner to use up leftover bread
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the butter and garlic together, then use a little to grease a shallow baking dish or tin. Use the rest to butter the bread slices, then cut them in half diagonally.
- Arrange the bread slices, overlapping, in the baking dish. Tuck the cherry tomatoes and ham in and around them.
- Whisk the milk and eggs together, and season with salt and pepper. Pour over the bread and gently push the slices down in the liquid. Leave to stand for 5 mins. Scatter the cheese over the top, then bake for 35-40 mins until golden and just set. Serve with a crisp green salad.
Nutrition Facts : Calories 351 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.52 milligram of sodium
TOMATO ORANGE MARMALADE
Steps:
- If desired, sterilize jars , lids, and screw bands.
- Chill 2 small plates (for testing marmalade).
- Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
- If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
- If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
- Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
- Let marmalade stand in jars at least 1 day for flavors to develop.
STICKY MARMALADE HAM
A Christmas classic from John Torode that will have all your guests wanting more
Provided by John Torode
Categories Buffet, Main course
Time 6h15m
Yield Serves 10 with leftovers
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 6. Put the ham into a large roasting tin, then tip in 500ml water. Cover the whole thing loosely with greaseproof paper, then cover with a large sheet of foil, scrunching and sealing it around the edge of the tin. Make sure you leave some room around the ham. Put it in the oven, then turn the heat down to 160C/140C fan/gas 3 and leave to cook for 5 hrs. Meanwhile, mix the marmalade with the sugar and 50ml water in a small pan, bring to the boil, then set aside and leave to cool.
- Take the ham from the oven. Be careful when you lift the foil as there will be a good amount of steam, which can burn. Once the ham has cooled just a little, remove the rind by gently prising the skin from the fat and lifting it away. Try to keep as much fat on the leg as you can as this will keep the ham moist as it roasts. Drain off most of the liquid (this is very good ham stock - keep it and use it for soup), leaving a little in the tin. Turn the oven up to 200C/180C fan/gas 6.
- Score lines into the fat with a knife to make large diamond shapes, with the lines about 4cm apart. Brush a third of the marmalade glaze over the joint, really pushing it into the creases and cuts. Now stud the ham with the cloves by poking a clove into the corner of each diamond.
- Put a trivet into the roasting tin (if you don't have one, a few halved carrots will do), then sit the ham on top. Roast the ham, uncovered, for 45-50 mins, brushing with the remaining glaze a few times during cooking, until caramelised and delicious. Carve hot or cold.
Nutrition Facts : Calories 663 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 67 grams protein, Sodium 8.65 milligram of sodium
EASY ORANGE CHERRY MARMALADE
An easy way to turn store-bought marmalade into something special by adding a few extra ingredients. Very little prep work, great to make for gifts! It is good on toast and biscuits; I have served it over cream cheese with crackers.
Provided by Elly in Canada
Categories Oranges
Time 25m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Drain and chop cherries, set aside.
- In a saucepan over LOW heat, combine all other ingredients.
- Heat gently until mixture comes to a boil, approximately 10 - 15 minutes.
- Stir in cherries; return to boil, then remove from heat and pour into prepared jars.
- If your jars do not seal, store in refrigerator.
- Note: If marmalade is too thick to pour over cream cheese, heat gently in saucepan or microwave.
Nutrition Facts : Calories 562.1, Fat 9.6, SaturatedFat 0.9, Sodium 96.7, Carbohydrate 127.1, Fiber 3.1, Sugar 113.6, Protein 2.8
BAKED HAM WITH CHERRY SAUCE
There's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that adds flavor to the meat plus a delicious cherry sauce with a hint of almond. - Lavonn Bormuth, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Mix brown sugar, syrup and mustard; rub over ham and press into cuts. Bake, covered, until a thermometer reads 140°, 1-3/4 to 2 hours., In a small saucepan, mix cornstarch, sugar and water until smooth. Add cherries; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and almond extract. Serve warm with ham.
Nutrition Facts : Calories 339 calories, Fat 6g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 1198mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 34g protein.
CHERRY MARMALADE
This is the taste of summer!! This is from the Ball Complete Book of Home Preserving. The recipe is for under 1,000 feet elevation so adjust it for your area.
Provided by Samantha in Ut
Categories Fruit
Time 1h10m
Yield 8 ounce jars, 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare canner, jars and lids.
- In a large saucepan, combine orange, cherries, juice. Bring to a boil over medium-high heat. Reduce heat, cove and boil gently, stirring frequently, until peel is tender,about 20 minutes. Maintaining boil, gradually stir in sugar. Boil hard, stirring frequently, until mixture reaches gel stage, about 30 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.
- Ladle hot marmalade into hot jars, leaving 1/4 in headspace. Remove air bubbles and adjust headspace, if necessary by adding more marmalade. Wipe rim and put on lids and bands.
- Place jars in canner, bring to a boil and process 15 minutes.
Nutrition Facts : Calories 786.5, Fat 0.3, SaturatedFat 0.1, Sodium 0.1, Carbohydrate 203, Fiber 3.8, Sugar 196.6, Protein 1.9
CHERRY TOMATOES WITH HAM MARMALADE
Make and share this Cherry Tomatoes with Ham Marmalade recipe from Food.com.
Provided by Susie in Texas
Categories Vegetable
Time 15m
Yield 36 appetizers
Number Of Ingredients 5
Steps:
- Combine ham, mayo, marmalade and dry mustard.
- Mix and blend well.
- Fill each cherry tomato with ham mixture.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 13.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 13.4, Carbohydrate 2.2, Fiber 0.2, Sugar 1.6, Protein 0.2
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