Ham with Dukkah Crust

Ingredients 

• Half a 100% NZ ham cooked on the bone
• 100g prepared Dukkah
• 2 tbsp prepared mustard
• 2 tbsp honey
• 1x beaten egg white

Method

Decide on how you want to serve the ham and how you want to cook it, then prepare your Nutty Crust and plaster it on the ham surface. Roast extra of the nutty coating alongside the ham and serve a spoonful with each slice.

This nutty crust is for a half a ham on the bone - or boned ham pieces - double the recipe if using a whole ham, or to have extra roasted nutty crust alongside.

Mix together the Dukkah, mustard, honey and egg white and spread over the ham.

Step 1

• Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat.

Step 2

• If studding with cloves, cut this layer into a criss-cross pattern and secure whole cloves in each criss-cross corner.

Step 3

• Place the ham on a rack in a lined roasting pan (use baking paper or foil) and press on the nutty coating.
  To crust and serve cold - bake in oven at 180°C for 35 - 40 minutes, cool, cover and store in refrigerator until served.
  To crust and serve hot - bake in oven at 160°C, allowing 20 minutes per kg.
  To cook on the lidded BBQ - preheat BBQ to 200°C, place ham tray in centre of BBQ, cover with lid, allow BBQ to return to temperature (15 minutes), turn gas to low and cook for 1¾ hours or until hot through to bone.

Read more ...

Ham Pate and Rocket

Ingredients 

• 250g cooked ham
• 250g sour cream
• 1/4 cup brandy
• Crusty bread
• Rocket leaves

Method

Step 1

• 1.Place the ham, sour cream and brandy in a food processor and process until combined.

Step 2

• 2.Place in a container, cover and store in the refrigerator until required.

Step 3

• 3.Serve with crusty bread and rocket.
• Any green leaves can be served but rocket tastes best with this ham pate.

Read more ...

Ham with Almond and Apricot Crust

Ingredients 

• Half a 100% NZ ham cooked on the bone
• Whole cloves (approx 1 tablespoon)
• 1 cup chopped dried apricots
• 100g blanched almonds halves
• 2 tbsp wholegrain mustard
• 2 tbsp honey
• 1x beaten egg yolk

Method

Decide on how you want to serve the ham and how you want to cook it, then prepare your Nutty Crust and plaster it on the ham surface. Roast extra of the nutty coating alongside the ham and serve a spoonful with each slice.

This nutty crust is for a half a ham on the bone - or boned ham pieces - double the recipe if using a whole ham, or to have extra roasted nutty crust alongside.

Stud the ham with whole cloves. Mix together apricots, almonds, wholegrain mustard, honey and egg yolk and spread over the ham; or simply paste the mixed mustard and honey over the ham and them place on the almonds and wholed dried apricots (secured with half toothpicks)

Step 1

• Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat.

Step 2

• If studding with cloves, cut this layer into a criss-cross pattern and secure whole cloves in each criss-cross corner.

Step 3

• Place the ham on a rack in a lined roasting pan (use baking paper or foil) and press on the nutty coating.
  To crust and serve cold - bake in oven at 180°C for 35 - 40 minutes, cool, cover and store in refrigerator until served.
  To crust and serve hot - bake on oven at 160°C, allowing 20 minutes per kilogram.
  To cook on the lidded BBQ - preheat BBQ to 200°C, place ham tray in centre of BBQ, cover with lid, allow BBQ to return to temperature (15 minutes), turn gas to low and cook for 1¾ hours or until hot through to bone.

Read more ...

Ham Rice

Ingredients 

• Leftover 100% NZ ham bone
• 3x bay leaves
• 2x gloves garlic, peeled and finely chopped
• 1x medium onion, peeled and diced
• 4x whole cloves
• 4x peppercorns
• 1 cup red rice

Method

Step 1

• Place the ham bone, bay leaves, garlic, onion, cloves and peppercorns in a large saucepan, cover with water and a lid.
• Bring to the boil and simmer gently for 30 minutes.

Step 2

• Add the rice, replace lid and simmer for a further 30 minutes.
• Remove the bone and drain the rice, reserving any broth.

Step 3

• Remove any ham from the bone, chop and stir into the rice.
• 1.Serve with the broth alongside.

Read more ...

Ham and Salad Wraps

Ingredients 

• 2x pieces tortilla or mountain bread suitable for wraps
• 2 tbsp cream cheese, mayonnaise, chutney or hummus spread
• 4x slices 100% NZ shaved ham
• 3-4 lettuce leaves, or use spinach, watercress or mesclun leaves
• 1/2 red or green capsicum, deseeded and sliced
• 1/2 small cucumber, cut into sticks
• 1x carrot, sliced into thin strips

Method

Step 1

• Spread both tortilla breads lightly with cream cheese or hummus.

Step 2

• Arrange ham and lettuce evenly over both pieces of bread, then add capsicum, cucumber and carrot in bunches with most at one end.

Step 3

• Roll up firmly, starting at the end with most filling.
• The cream cheese or spread helps to hold the wrap together, so make sure there is some along the last end to get rolled up.

Read more ...

Simon Gault's Pork Schnitzel with Sage & Parmesan Crust

Ingredients

• 4x 100% NZ __pork schnitzel
• 1 cup flour seasoned with salt & pepper
• 3x eggs
• 1 cups panko crumbs (Japanese bread crumbs)
• 12x large sage leaves + 4 sprigs for garnish
• ½ cup grated parmesan
• 50g butter
• 1x lemon

Method

Step 1

Making the crust

• In a shallow dish, combine the flour, seasoned salt and pepper.
• Place the eggs in another shallow bowl and whisk lightly.
• Place bread crumbs, finely chopped sage leaves and grated parmesan in a third shallow dish.
• Coat meat with flour, dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.

Step 2

Cooking the __pork schnitzel

• In a large fry pan, heat the olive oil until it starts to shimmer, add the butter and as it starts to melt place the pork on top of the melting butter. Cook until golden brown, turn and cook the same way on the other side.
• Remove and keep warm.

Step 3

Plating up

• Garnish with fried sage leaves and a ¼ of lemon, wedged.

Read more ...

Glazing Hams

Ingredients 

Pomegranate Glaze
Mix together ½ cup Pomegranate Molasses, ¼ cup brown sugar, 1 Tbsp each of grated fresh ginger and finely chopped mint. Baste half onto the ham. After 20 minutes add pomegranate seeds to the remaining glaze mix and baste ham with this.

Thai Glaze
Chop 1 whole yellow mango into small dices and place in a bowl. Add 2 finely sliced kaffir lime leaves, ½ cup sweet chilli sauce, 1 Tbsp each of fish sauce, finely diced lemon grass, and the juice and grated rind of 1 lime.

Mexican Glaze
Mix together ½ cup each of finely chopped pineapple pieces and liquid honey; 2 Tbsp each of finely chopped jalapeno peppers, pepperdew peppers; lime juice and 1 Tbsp green pepper tabasco sauce.

Cranberry Glaze
Melt 1 cup cranberry jelly & add 1 tbsp whole seeded mustard

Celtic Glaze
1 cup chunky marmalade & 2 tbsp whisky or port

Chilli Glaze
1/4 cup coconut milk & 2 tbsp minced chilli

Fruit Glaze
Mix 1 cup soft brown sugar with 1/2 cup fruit juice & 1 tsp cinnamon

Honey/Seed Glaze
Melt 1/2 cup liquid honey & add 1 tbsp cumin seeds

Maple Glaze
1 cup maple syrup & 1/4 cup french mustard

Pineapple Glaze
Mix 1 cup brown sugar with 1/2 cup pineapple juice, 1 tsp dry mustard & 1/8 tsp ground cloves

Method

Step 1

To Glaze a Ham & Serve Hot:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat. Weigh the ham and calculate the cooking time. Allow 10 minutes per 500g. Score the surface by making diagonal cuts approximately 3mm deep. Cover with a glaze and place on a rack in a large roasting pan. Cook in oven preheated to 160°C for calculated time. Brush with the glaze 3 to 4 times during cooking.

To Glaze a Ham and Serve Cold:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat...Score the surface by making diagonal cuts approximately 3mm deep. Stud with cloves (optional) and cover with a glaze. Place on a rack and cook in an oven preheated to 180°C for 30 to 45 minutes. Brush with glaze 3 to 4 times during cooking. Cool the glazed ham quickly, then cover loosely and store in the coldest part of the refrigerator.

Ideas for decorating hams:
Pineapple rings or pieces
Whole or sliced green or black olives
Herbs
Sliced seasonal fruit
Red or green glace cherries
Chopped preserved ginger
Edible flowers
Whole cloves
Mandarin or orange slices
Angelica

 

Read more ...