Spiced Ham Loaf Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ham, pork, eggs, bread crumbs, evaporated milk, salt and ground black pepper. Mix all together well and form into a loaf. Place loaf into a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 90 minutes.
• While the loaf is baking, combine the brown sugar, mustard powder and vinegar. Mix well and pour over the loaf in the final 15 minutes of baking.

Steps:

• Soak raisins in coffee until plump. Do not drain.
• Cream together the shortening, sugar and eggs. Blend in molasses and vanilla.
• In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl.
• Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan.
• Bake in a preheated 350 degree F(175 degrees C) oven for one hour.

Steps:

• In a large bowl, combine the crackers, milk, eggs and pepper. Crumble ham and pork over mixture and mix well. Press into a 9x5-in. loaf pan. Bake at 350° for 1-1/4 hours or until a thermometer reads 160°. , Meanwhile, combine the sauce ingredients in a small saucepan; bring to a boil. Boil for 2 minutes. Baste loaf occasionally after first 20 minutes of baking.

Steps:

• In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and pork; mix well. In a shallow baking pan, shape meat mixture into an 8x4-in. oval. Insert a thermometer. Bake at 350° for 30 minutes. , Meanwhile, combine glaze ingredients. Spoon over loaf. Bake 40 minutes longer or until the thermometer reads 170°, basting occasionally with glaze.

Steps:

• Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.
• When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).
• Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
• Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.

Steps:

• Prick ham slice with a fork all over to make holes and slash the edges so it won't curl during baking.
• Place in baking dish just big enough to hold slice.
• Mix all other ingredients together well and pour over ham.
• Marinate at least 30 minutes but can be longer (some times I do it in a baggie overnight).
• Put in 350* oven, bake for about 30 minutes. Mmmm!

Steps:

• Place ham steak on a lightly greased broiler pan; broil 4 in. from the heat for 5 minutes. In a small bowl, combine the remaining ingredients; mix well. Turn ham steak; spread with sauce. Broil 5 minutes longer or until lightly browned and bubbly. Cut in half to serve.

Steps:

• To make the terrine, put the ham hocks in a large saucepan with the onion, bay leaves, cinnamon stick and peppercorns. Cover with water and bring to the boil, then reduce the heat and cook gently for 2 hrs. Once the meat is cooked, take the pan off the heat and leave to one side to cool.
• When cold, remove the ham hocks from the pan, then strain 300ml of the cooking liquid through a fine sieve and pour it into a saucepan. Put the gelatine in a bowl of cold water to soften for around 5 mins, then drain. Heat the cooking liquid until simmering but not boiling, then remove from the heat and add the softened gelatine leaves. Stir well and leave to cool.
• Take the ham from the bones and chop into small pieces. Line four x 200ml ramekins with cling film and add a third of the cooked ham to each to form the base layer. Pour over a little of the gelatine liquid, then sprinkle in a layer of parsley. Next, add another third of the ham and some more gelatine liquid. The next layer should be the tarragon, followed by the remaining ham and the rest of the gelatine liquid. Once all the layers are complete, cover the surface of each terrine with cling film, then a layer of foil. Put in the fridge with some weights on top - I put another ramekin on top of each terrine with an onion in it to weigh it down. Leave to set and compress in the fridge for about 2 hrs.
• For the apple compote, peel, core and dice the apples. Put them in a saucepan with the butter, 4 tbsp water and the spices. Cook gently until softened. Remove the cinnamon stick, star anise and cloves, and stir in the sugar. Heat gently until the sugar has dissolved. Set aside.
• Make the vinaigrette dressing by whisking the tarragon with the vinegar and slowly adding the olive oil. Season to taste.
• Put the 25g butter in a non-stick frying pan and heat until foaming. Drop in the cubes of malt loaf and fry for around 2 mins, turning regularly, to lightly brown on all sides.
• To serve, turn out a terrine onto each plate and carefully remove the cling film. Add spoonfuls of the apple compote and the cubes of toasted malt loaf. Drizzle a little of the tarragon dressing over the plate and terrine to complete the dish.