Slow Baked Sticky Gammon Food

SLOW-BAKED STICKY GAMMON

Steps:

• Heat oven to 160C/140C fan/gas 3. Fit the gammon, quite snugly, in a big, deep roasting tin or casserole. Reserve 150ml of the pineapple juice, then pour the rest over the gammon, plus enough water to fill the tin about three-quarters full. Cover tightly with a few sheets of foil, then put in the oven and bake for 4 hrs. About halfway through, check the liquid levels and turn the gammon.
• Remove the gammon and pour off the liquid. Cut away the rind and most of the fat, leaving just a thin layer of fat on the joints.
• Whizz the reserved pineapple juice, allspice, treacle, ginger, ketchup, sweet chilli and honey together to combine to a purée. Spoon all over the gammon and set aside until ready to serve (or, if you've made at home before taking to the host's house, cover and chill for up to 48 hrs).
• To serve, heat oven to 200C/180C fan/ gas 6. Roast for 30 mins until hot and sticky, then loosely break into large chunks to serve.

SLOW COOKED STICKY PORK SPARERIBS

Steps:

• Preheat oven (gas) to 180°C.
• In a large saucepan, bring pork belly spare ribs to the boil, turn down and simmer for around 20 minutes.
• While simmering ribs, combine all sauces together in a large mixing bowl.
• Remove ribs from saucepan and place on chopping board, cut into 3 pieces, and toss with the sauce mixture.
• Arrange ribs on baking tray and place into preheated oven, turning regularly and basting with sauce mixture.
• Bake approx 45 minutes.
• Eat them on their own as a snack, or accompany with a tossed green salad.

FORK TENDER SLOW-COOKED BAKED HAM

Steps:

• Wash ham and pat dry with paper towels.
• Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a criss-cross pattern. Randomly insert cloves at the crossings.
• Place the ham fat side up on a large enough sheet of heavy duty aluminum foil to securely wrap it. (The melting fat will baste your ham while it cooks.).
• In a small saucepan combine 1/3 cup butter, 3/4 cup maple syrup and the the next six (6) ingredients; cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one (1) minute.
• Brush ham with maple glaze. (Any leftover glaze can be warmed up and served with ham.)
• Lay orange slices on top, and place one slice of ginger on each side of the ham.
• Wrap up the ham; place in crock-pot.
• Cover and cook on HIGH for one (1) hour, then reduce the heat to LOW and contiune to cook for 6 to 7 hours, or until the meat thermometer registers 160 degree F.
• Remove the ham from the crock-pot; let sit for a few minutes before removing from the foil.
• Meanwhile, in a skillet, melt the 2 tablespoons of butter over medium heat. Add the apples, raisins, remaining maple syrup, vanilla and apple pie seasoning. Cover and cook for 10 minutes, or until apples are tender -stirring occasionally.
• Place ham on a warmed serving platter. Drizzle the juices from within the foil over the ham.
• Slice ham; serve with the apples.
• COOK'S TIP: The leftovers make delicious Monte Cristo sandwiches or split pea and ham soup. Another idea, cube the leftover ham and freeze it in 1-cup packages to use in casseroles.

SLOW COOKER GAMMON IN COLA

Steps:

• Set your slow cooker to medium. Place the gammon joint in and cover with the cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
• Cook for 5½ hrs on low until the gammon is tender but still holding its shape, topping up with boiling water if necessary to keep the gammon fully covered.
• Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
• Mix the maple syrup, mustard, vinegar and ground cloves or five-spice in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins.
• Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to two days ahead and served cold.

SLOW-COOKER HAM WITH STICKY GINGER GLAZE

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.