Ham With Ginger Crust Food

BAKED HAM WITH BROWN SUGAR & MUSTARD GLAZE

Steps:

• Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
• Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
• Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
• Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).

DOUBLE MUSTARD AND HERB CRUSTED HAM

Steps:

• Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
• Meanwhile, mix the mustards and honey together in a small bowl. Mix together the breadcrumbs, parsley, thyme and olive oil together in another bowl.
• Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard mixture all over the ham. Carefully pat the crumbs all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the breadcrumbs are golden brown, about 25 minutes more.

BROWN SUGAR MUSTARD GLAZED HAM

Steps:

• Preheat the oven to 300°F | 150°C and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
• Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
• Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don't cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
• Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes).
• Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
• After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
• Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. If your crust is still pink after there suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn from the sugar.
• Let the ham rest 10-20 minutes before slicing.

GINGERSNAP CRUSTED HAM WITH APRICOT MUSTARD SAUCE

Steps:

• Preheat oven to 325°.
• To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°.
• Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham.
• Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375° for 45 minutes or until a thermometer registers 145°.
• Place ham on a platter; let stand 15 minutes before slicing.
• To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.

HAM WITH GINGER CRUST

Steps:

• Remove rind from ham.
• Preheat oven to 180 C.
• Use a sharp knife to score diamond pattern in the rind around shank.
• Place ham in deep baking dish.
• Spread marmalade over surface.
• Combine sugar, nutmeg, pecans and ginger.
• Spread this mixture over marmalade pressing it down by hand.
• Bake 45 minutes till golden brown.

BAKED HAM WITH A CASHEW CRUST

Steps:

• Place oven shelf in lowest position of oven. Preheat oven to 160C (320F). Line a large roasting pan with baking paper.
• Gently run your thumbs between the rind and fat of the ham to remove the rind. Leave the shank covered with rind and cut off the remainder (a zig-zag pattern looks nice). Score the fat in a diamond pattern with sharp knife, with cuts no more than 5mm deep. Place ham into prepared roasting pan.
• Whisk marmalade, sugar, mustard and egg yolk in a bowl until smooth, and brush liberally over surface of ham.
• Add nuts to remaining marmalade mixture and stir to coat. Spoon nut mixture onto upper side of ham and press on firmly.
• Cook ham for 1 hour. To brown evenly, rotate ham every 15 minutes. Cover loosely with foil and let ham rest for 10 minutes before slicing.
• To carve ham so everyone gets some crust: near the shank, make a vertical cut down to the bone. Then make another cut, starting 1-2cm (.5-1 inch) away and angling back to the first cut and remove the resulting wedge of ham. Now make several thin parallel slices down to the bone, then cut along the bone underneath the slices to remove.