GLAZED HAM WITH ROASTED APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 3h25m
Yield 10-14 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Score the ham with a paring knife through the skin and fat in a tight crosshatch pattern. Place the ham, fat-side up, in a large roasting pan. Bake 1 hour, 30 minutes.
- Make the glaze: Whisk the apple butter, mustard, brown sugar, vinegar and cloves in a bowl until smooth. After 1 hour, 30 minutes, brush the ham all over with some of the glaze and bake 20 more minutes. Add the apples to the pan, cut-side up, and bake, brushing the ham with more of the glaze every 20 minutes, until the ham is crisp and the apples are tender, 1 hour to 1 hour, 30 minutes. (Turn the apples cut-side down in the last 20 minutes.)
- Transfer the ham to a cutting board and let rest 15 minutes before carving. Serve with the roasted apples.
HAM HOCK TERRINE
Cured slow-cooked pork is a great foundation for a coarse pâté style starter and can be made in advance
Provided by Good Food team
Categories Starter
Time 4h
Number Of Ingredients 15
Steps:
- Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan.
- Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
- Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine.
- Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
- Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with caper berries and toast.
Nutrition Facts : Calories 219 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 3.26 milligram of sodium
STICKY MALT LOAVES
There's something very satisfying about a cup of tea with a slice of buttered malt loaf - this simple, good-for-you version makes two and improves on keeping
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Lunch, Snack, Treat
Time 1h5m
Yield Makes 2, each cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
- Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
- Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
- Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.
Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
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