Ginger And Sweet Chilli Ham Recipes

SPICED GINGER-GLAZED HAM

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.

GINGER GLAZED HAM

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.

HAM AND BEAN CHILI

Steps:

• In a large saucepan, cook the ham, onion, green pepper and garlic in oil until tender. Stir in tomatoes, beans, picante sauce, tomato sauce and water if desired. Bring to a boil. Stir in the olives, bouillon, thyme, salt and pepper. Reduce heat, simmer, uncovered, for 15-20 minutes. Garnish with cheese.

GINGER CHILE GLAZED HAM WITH FLAMBE FINISH

Steps:

• Temper the ham by bringing it out of the fridge 90 minutes before cooking. (This will allow it to heat more evenly and not dry out.)
• Preheat the oven to 300 degrees F.
• Place the ham in a shallow roasting pan fitted with a rack. Using a paring knife, score the fatty side of the ham by gently slicing lines 1/2-inch apart, crisscrossing on an angle to create a diamond pattern. This will allow the glaze to soak into the ham. Add the chicken stock to the bottom of the pan, then cover the pan in foil. Cook for 40 minutes, basting every 10 to 15 minutes.
• To make the glaze, warm the butter in a medium saucepan over medium heat. Add the ginger and chile flakes and cook until fragrant, about 1 minute. Add the brown sugar, honey, lime juice and Dijon mustard. Bring to a simmer, then cook until slightly reduced, about 2 minutes. Set aside the glaze in a bowl, leaving about 1/4 cup behind in the pan for finishing.
• Remove the ham from the oven and raise the oven to 425 degrees F.
• Remove the foil from the ham and discard the drippings from the pan. Brush the ham liberally with half of the glaze. Return to the oven and cook, uncovered, for 15 minutes, then brush again. Bake again until dark and caramelized, another 15 minutes. Remove the ham to a rimmed platter.
• Heat the remaining 1/4 cup glaze to a simmer over medium-low heat. If using the bourbon, remove the glaze from heat and add the bourbon. Using a lighter, flambe the alcohol in the pan and very carefully pour over the ham. (The alcohol can be omitted and you can just put the warm glaze over the ham.)

HAM CHILI

Steps:

• In a large sauce pan or dutch oven, over medium heat, cook bacon and onions until tender.
• Add tomatoes, stirring to break up (or use diced tomatoes.) Stir in beans, ketchup, brown sugar, chili powder, cumin and hot pepper flakes.
• Bring mixture to a boil, reduce heat and simmer 20 minutes.
• Add ham, cook 10 minutes longer to warm through.

BAKED HAM WITH SWEET GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham.
• Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
• Reduce oven heat to 350 degrees F (175 degrees C.) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham.
• Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.