Vernor’s Ginger Ale Ham
10 lb. precooked smoked ham (with bones)
16 oz. canned sliced pineapple (save juice)
about 30 cloves
¾ cup brown sugar (firmly packed)
Vernor’s ginger ale (about 3-12oz bottles)
Cherries (optional)
Place ham in roasting pan.
Stick cloves into ham so they are evenly spread.
Place pineapple rings(and cherries) along the sides and top of ham and secure with toothpicks.
In a bowl, mix vernor’s ginger ale, ¼ cup pineapple juice, and brown sugar. Pour mixture over ham.
Bake ham at 325 degrees F until meat thermometer reaches 130 to 140 degrees F (about 3 1/3 hours or 18 to 20 minutes per pound.
Important:
Baste ham every 20 to 30 minutes.
http://www.vernors.com/
HAM IN COCA-COLA
Nigella: "This recipe is from How to Eat, with some rejigging (just because it’s not in my nature to leave completely alone) and I don’t apologise for reproducing, or rather recasting, it because I simply cannot urge you to try this strongly enough. The first time I made it, it was, to be frank, really just out of amused interest. I’d heard, and read, about this culinary tradition from the deep South, but wasn’t expecting it, in all honesty, to be (in all honesty) good. The truth is it’s magnificent, and makes converts of anyone who eats it. But, if you think about it, it’s not surprising it should work: the sweet, spiky drink just infuses it with spirit of barbecue. I have to force myself to cook ham any other way now; though often I don’t bothering with the glaze but just leave it for longer in the bubbling Coke instead."
Ingredients:
2kg (4.4lbs) mild-cure gammon (type of bacon/ham)
1 onion peeled and cut in half
2 litre-bottle coke
for the glaze
handful cloves
1 heaped tablespoon black treacle (molasses)
2 teasps English mustard powder (could substitute 2 tsp. Very hot English mustard)
2 tablespoons demerara sugar( turbinado sugar)
Instructions:
I find now that mild-cure gammon doesn’t need soaking. If you know that you’re dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it’s going to get a quick blast in the oven later. But do take into account that if the gammon’s been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes’ extra so that the interior is properly cooked. Meanwhile preheat oven to 240C/gas mark 9.
When the ham’s had its time (and ham it is now it’s cooked, though it’s true Americans call it ham from its uncooked state) take it out of the pan but DO NOT THROW AWAY THE COOKING LIQUID and let cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want). Then remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.
Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180C/gas mark 4, turning up the heat towards the end if you think it needs it.
This is seriously fabulous with anything, but the eggily golden sweetcorn pudding that follows is perfect: ham and eggs southern style.
Serves 8
http://www.channel4.com/life/microsites/N/nigella/bites8.shtml
SWEETCORN PUDDING
Nigella: "This isn’t pudding as in desert, but pudding as in rich, heavy, airless souffle. I suppose nothing’s to stop you separating the eggs, whisking the whites and turning this into a lighter, frothier affair, but there is most definitely no call. This is easy to make, toothsome and comforting to eat, and I have Gaby SURNAME TO COME, to thank for it.
There’s something particularly gratifying in specifying a can of creamstyle sweetcorn in a recipe, but then I have a great sentimental affection for it. When I was about 12, it was my idea of gastronomic heaven. And needless to say, children love this: thrown together, in smaller quantities to be sure, and paired with some slices of shop-bought ham, it makes for a simple, stress- free tea, one that’s likely to be eaten, not pushed whiningly to the side of the plate."
Ingredients:
5 eggs
510g can sweetcorn, drained
418g can creamed sweetcorn
300ml (1cup, 4TBSP) full fat milk
300ml (1cup, 4TBSP)double cream
60g (0.6 cup US)plain flour
1/2 tsp baking powder
1/2 teaspoon salt
Instructions:
Preheat the oven to 190 C/gas 5 and butter an ovenproof dish – and I use my old, scuffed pyrex one which measures 33cm x 25cm.
Whisk the eggs in a large bowl, and then add, beating unenergetically, all the other ingredients. Pour into the buttered dish and cook for about an hour, by which time it should have set within and puffed up slightly on the top.
Serves 8
http://www.channel4.com/life/microsites/N/nigella/bites8.shtml
Vernor’s Ginger Ale Ham
10 lb. precooked smoked ham (with bones)
16 oz. canned sliced pineapple (save juice)
about 30 cloves
¾ cup brown sugar (firmly packed)
Vernor’s ginger ale (about 3-12oz bottles)
Cherries (optional)
Place ham in roasting pan.
Stick cloves into ham so they are evenly spread.
Place pineapple rings(and cherries) along the sides and top of ham and secure with toothpicks.
In a bowl, mix vernor’s ginger ale, ¼ cup pineapple juice, and brown sugar. Pour mixture over ham.
Bake ham at 325 degrees F until meat thermometer reaches 130 to 140 degrees F (about 3 1/3 hours or 18 to 20 minutes per pound.
Important:
Baste ham every 20 to 30 minutes.
http://www.vernors.com/
HAM IN COCA-COLA
Nigella: "This recipe is from How to Eat, with some rejigging (just because it’s not in my nature to leave completely alone) and I don’t apologise for reproducing, or rather recasting, it because I simply cannot urge you to try this strongly enough. The first time I made it, it was, to be frank, really just out of amused interest. I’d heard, and read, about this culinary tradition from the deep South, but wasn’t expecting it, in all honesty, to be (in all honesty) good. The truth is it’s magnificent, and makes converts of anyone who eats it. But, if you think about it, it’s not surprising it should work: the sweet, spiky drink just infuses it with spirit of barbecue. I have to force myself to cook ham any other way now; though often I don’t bothering with the glaze but just leave it for longer in the bubbling Coke instead."
Ingredients:
2kg (4.4lbs) mild-cure gammon (type of bacon/ham)
1 onion peeled and cut in half
2 litre-bottle coke
for the glaze
handful cloves
1 heaped tablespoon black treacle (molasses)
2 teasps English mustard powder (could substitute 2 tsp. Very hot English mustard)
2 tablespoons demerara sugar( turbinado sugar)
Instructions:
I find now that mild-cure gammon doesn’t need soaking. If you know that you’re dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it’s going to get a quick blast in the oven later. But do take into account that if the gammon’s been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes’ extra so that the interior is properly cooked. Meanwhile preheat oven to 240C/gas mark 9.
When the ham’s had its time (and ham it is now it’s cooked, though it’s true Americans call it ham from its uncooked state) take it out of the pan but DO NOT THROW AWAY THE COOKING LIQUID and let cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want). Then remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.
Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180C/gas mark 4, turning up the heat towards the end if you think it needs it.
This is seriously fabulous with anything, but the eggily golden sweetcorn pudding that follows is perfect: ham and eggs southern style.
Serves 8
http://www.channel4.com/life/microsites/N/nigella/bites8.shtml
SWEETCORN PUDDING
Nigella: "This isn’t pudding as in desert, but pudding as in rich, heavy, airless souffle. I suppose nothing’s to stop you separating the eggs, whisking the whites and turning this into a lighter, frothier affair, but there is most definitely no call. This is easy to make, toothsome and comforting to eat, and I have Gaby SURNAME TO COME, to thank for it.
There’s something particularly gratifying in specifying a can of creamstyle sweetcorn in a recipe, but then I have a great sentimental affection for it. When I was about 12, it was my idea of gastronomic heaven. And needless to say, children love this: thrown together, in smaller quantities to be sure, and paired with some slices of shop-bought ham, it makes for a simple, stress- free tea, one that’s likely to be eaten, not pushed whiningly to the side of the plate."
Ingredients:
5 eggs
510g can sweetcorn, drained
418g can creamed sweetcorn
300ml (1cup, 4TBSP) full fat milk
300ml (1cup, 4TBSP)double cream
60g (0.6 cup US)plain flour
1/2 tsp baking powder
1/2 teaspoon salt
Instructions:
Preheat the oven to 190 C/gas 5 and butter an ovenproof dish – and I use my old, scuffed pyrex one which measures 33cm x 25cm.
Whisk the eggs in a large bowl, and then add, beating unenergetically, all the other ingredients. Pour into the buttered dish and cook for about an hour, by which time it should have set within and puffed up slightly on the top.
Serves 8
http://www.channel4.com/life/microsites/N/nigella/bites8.shtml
References :
http://allrecipes.com/Recipe/Ritas-Sweet-Holiday-Baked-Ham/Detail.aspx
This is a good one.
L
References :
I am serving loaded mashed potatoes, devil eggs, and nutmeg carrots. And for dessert I am making dessert devil jello eggs.
References :