GINGER GLAZED HAM
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 6
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.
GLAZED HAM WITH PEACH-GINGER SAUCE
A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding holiday meal. Vary the amount of ginger and hot pepper to satisfy your own tastes. The Peach-Ginger sauce can be made ahead of time and reheated before serving.
Provided by Jeannette
Categories Main Dish Recipes Pork Ham Whole
Time 2h30m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
- Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
- While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
- Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
- Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.
Nutrition Facts : Calories 1403.2 calories, Carbohydrate 73 g, Cholesterol 254.5 mg, Fat 84.6 g, Fiber 2.8 g, Protein 85.1 g, SaturatedFat 30.1 g, Sodium 5888.6 mg, Sugar 67.5 g
STEM GINGER & MUSTARD GLAZED HAM
The ginger in this recipe is almost toffee-like, the meat stays juicy and the clementines add a pop of colour
Provided by Keith Kendrick
Categories Dinner, Main course
Time 4h30m
Yield Serves 10-12
Number Of Ingredients 8
Steps:
- Put the gammon in a deep saucepan (if tied, leave it as is). Pour over the ginger beer and add the onion, clementine halves, 5 cloves and 3 bay leaves. Top up the saucepan with enough water to just cover the gammon. Bring to a gentle bubble, cover with foil and cook for 2 hrs, topping up with more water while cooking if you need to.
- Remove the ham from its cooking liquid using large tongs and leave to cool for 10 mins until cool enough to handle.
- Heat oven to 200C/180C fan/gas 6. Carefully cut off the rind, leaving a thin layer of fat on the ham. Score a diamond pattern all over the fat. Put the gammon in a roasting tin. Mix the mustard and ginger syrup, then paint about half of the mixture over the ham. Stuff the stem ginger slices into the crevices of the scored fat and stud with the remaining cloves.
- Bake for 20 mins, then paint with the remaining glaze. Bake for 1 hr more until burnished and bronzed. Cover with foil during cooking if the glaze starts to catch. Cut some clementines into thick slices and roast them while you glaze the ham, then use to decorate the plate, if you like. Serve the ham warm or cold. Will keep in the fridge for five days.
Nutrition Facts : Calories 398 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 42 grams protein, Sodium 5.5 milligram of sodium
SPICED GINGER-GLAZED HAM
Treat guests over for Christmas to a Boxing Day ham. You don't need a long shopping list - this easy, sweetly spiced version uses just five ingredients
Provided by Anna Glover
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 517 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.3 milligram of sodium
GLAZED HAM SLICES
BESIDES being a great cook, my mom could put a meal together in no time at all. A creative cook, she didn't always measure everything, which made it look so easy. This recipe of hers is quick to put together. The sauce is simple but delicious. We have ham quite often and this is our favorite "leftover" dish. -Leona Luecking, West Burlington, Iowa
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a skillet, combine the brown sugar, flour, mustard, ginger ale and vinegar. Bring to a boil over low heat; cook and stir for 2 minutes or until sugar is dissolved and sauce is thickened. Add ham slices and heat through.
Nutrition Facts : Calories 304 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 1461mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 0 fiber), Protein 21g protein.
SPEEDY HAM SLICE
"This recipe comes in handy when the kids stay with Grandma and only the two of us are home for dinner," says Heather Campbell of Lawrence, Kansas.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe baking dish, combine the orange juice, brown sugar, orange zest and ginger. Add ham slice, turning to coat with sauce. Cover and refrigerate for 15 minutes., Cover and microwave on high for 1 minute on each side. Microwave at 50% power for 2 minutes, spooning sauce over ham once. Remove ham and keep warm. , Combine cornstarch and water until smooth; stir into cooking juices. Microwave, uncovered, at 50% power for 10 seconds; stir. Cook 20 seconds longer or until thickened. Serve over ham.
Nutrition Facts : Calories 265 calories, Fat 15g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 1574mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
GINGERED HAM SLICE
Make and share this Gingered Ham Slice recipe from Food.com.
Provided by loof751
Categories Ham
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut slashes in the fat edge of the ham and place in a shallow dish.
- Combine ginger ale, orange juice, brown sugar, oil, vinegar, mustard, ginger, and cloves and mix thoroughly.
- Pour marinade over ham. Cover and refrigerate overnight.
- Grill over hot coals for 10-15 minutes on each side, brushing frequently with marinade.
Nutrition Facts : Calories 110.1, Fat 3.7, SaturatedFat 0.5, Sodium 6.7, Carbohydrate 19.6, Fiber 0.2, Sugar 18.6, Protein 0.4
GINGER HAM STEAKS
This easy-to-prep entree from Sharon Deane of Powell River, British Columbia serves up the lively taste of ginger in each bite. "Other kinds of tart jelly work just as well in this recipe," she writes. "I often use my homemade huckleberry or crabapple jelly."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until heated through. Remove from the skillet and keep warm. Stir in the jelly, mustard and ginger. Return ham to the skillet; heat through.
Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 1450mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 21g protein.
GINGERED HAM SLICE
Steps:
- Slash fat edge of ham. Whisk briskly the ginger ale, orange juice, brown sugar, vegetable oil, ginger, mustard and cloves. Pour over ham in a shallow dish. Refrigerate at least 2 hours and preferably overnight. Spoon marinade over ham frequently. Brown on grill over medium coals, or broil about 5 inches from the heat for about 15 minutes on each side, brushing frequently with marinade.
Nutrition Facts :
GINGER RUM-GLAZED HAM
Steps:
- If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a layer of fat and a collar of skin around the shank bone. Trim the fat, leaving a layer about 1/3 inch thick, and score the layer remaining into diamonds. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes. In a blender blend together the ginger, the brown sugar, and the rum, spoon the glaze over the ham, spreading it, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter, garnish the platter with the parsley, and let the ham stand for 15 minutes before carving.
MRS. JENKINS' CRUNCHY HAM SLICE
This recipe belongs to Mrs. Saralu C. Jenkins, the home ec teacher at Clarkston H.S., in Clarkston, Georgia. I found this recipe in a 1966 cookbook entitled: Our Favorite Meats: Favorites From Home Economics Teachers". This is posted as part of our vintage-cookbook thread!
Provided by Lennie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375F.
- Place ham steak in a shallow baking dish or pan, then spread the peanut butter evenly over the meat.
- Mix remaining 3 ingredients together until well blended, then spread over peanut butter.
- Bake in preheated oven for 25 minutes.
Nutrition Facts : Calories 287.8, Fat 13, SaturatedFat 2.9, Cholesterol 51, Sodium 1522.9, Carbohydrate 17, Fiber 1.4, Sugar 14.6, Protein 26.2
QUICK AND EASY SKILLET HAM SLICES WITH CRANBERRY-GINGER SAUCE
This makes a wonderful quick meal that takes only minutes to put together, the sauce amounts listed is enough for 2-3 ham slices, you may double or triple for more slices --- I have even made this using grape jelly in place of the cranberry sauce, if desired you may brown the ham slices on both sides before adding to the sauce, this is *very* good! :)
Provided by Kittencalrecipezazz
Categories Ham
Time 12m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet melt the butter over medium heat.
- Add in whole cranberry sauce, green onions, water, mustard, brown sugar, ginger and black pepper; bring to a boil, mixing constantly then simmer about 3 minutes.
- Adjust the ginger, brown sugar and pepper to taste if desired.
- Add in the ham slices and cook for 3-4 minutes.
- Delicious!
Nutrition Facts : Calories 402.9, Fat 9.2, SaturatedFat 5.5, Cholesterol 22.9, Sodium 206.5, Carbohydrate 83.3, Fiber 2.6, Sugar 80, Protein 1
ORANGE-GINGER HAM STEAK
A super speedy meal that can be cooked on top of the stove. Great for lazy days or when you don't want to heat up the house! (If you have leftover ham from another meal, just cut thick slices to make this.) This can also be adapted for the grill by using the orange sauce as a basting sauce.
Provided by Mareesme
Categories Ham
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut ham steak into four pieces. Lightly brown in large frying pan in 1 T butter, then remove and brown pineapple slices. Place on top of ham slices.
- Combine concentrate, wine, dry mustard and ginger.
- Return ham to skillet, cover with pineapple slices and pour sauce over ham.
- Cover and simmer about 15-20 minutes until heated through.
- Serve with asparagus or green beans and baked potatoes.
Nutrition Facts : Calories 387.8, Fat 10.6, SaturatedFat 4.3, Cholesterol 84.3, Sodium 2191.3, Carbohydrate 35.9, Fiber 2.7, Sugar 29.8, Protein 35.3
HAM & STEM GINGER THINS
This simple canapé is easy to assemble and has only three ingredients, yet looks great as part of a party platter or buffet
Provided by Miriam Nice
Categories Buffet, Canapes
Time 15m
Yield Makes 40
Number Of Ingredients 3
Steps:
- Assemble the canapés by topping the biscuits with thin slices of the stem ginger in syrup and spoonfuls of shredded ham. Can be made up to 1 hr ahead.
Nutrition Facts : Calories 43 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium
STICKY GINGER-GLAZED HAM HOCKS
Fan of glazed gammon at Christmas? By using ham hocks, the meat is more affordable and you get a higher ratio of glaze to meat - a win win!
Provided by Cassie Best
Categories Dinner
Time 2h40m
Number Of Ingredients 10
Steps:
- Put the ham hocks in a large saucepan with the star anise, peppercorns, bay and orange slices, then pour over the ginger beer. If there's not quite enough liquid to cover the hocks, top up with water until they are submerged. Bring to a simmer, then reduce the heat so only a few bubbles break the surface now and then. Partially cover with a lid, bring to the boil and cook for 1 hr 30 mins, topping up with water to keep the hocks submerged as needed. When ready, the meat should feel tender but should not fall away from the bone.
- Remove the ham hocks from the stock to a board using tongs and leave until cool enough to handle. Heat the oven to 180C/160C fan/gas 4. Combine the mustard, sugar, allspice, stem ginger and ginger syrup in a bowl.
- When the hocks have cooled slightly, use a sharp knife to cut away the skin, leaving a layer of fat. Put the ham hocks on a tray lined with foil and bake for 30 mins until the fat starts to crisp.
- Remove the ham hocks from the oven and brush over half of the spiced ginger glaze. Return to the oven for another 20-30 mins, then brush with more glaze every 10 mins until the ham hocks have a thick, sticky crust and the meat is tender. Serve warm or leave to go cold and eat with gherkins or slaw, bread and mustard. Will keep covered in the fridge for up to five days or frozen for three months.
Nutrition Facts : Calories 629 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.1 grams fiber, Protein 63 grams protein, Sodium 8.8 milligram of sodium
BAKED HAM SLICES
Make and share this Baked Ham Slices recipe from Food.com.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put ham slices in a single layer in a roast pan with a cover.
- Combine apple juice, brown sugar, and dry mustard.
- Pour over ham.
- Bake, covered, at 350F for about 2 hours, or until liquid reduces to approximately 1/2 - 1 cup.
- Turn ham slices occasionally during cooking time.
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