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Your Source For Perfect Meals.
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SPECIALTY MEATS:
BEEF TONGUE.
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Take a 2lb Cow's Tongue
Boil at 1lb per hour.
When boiled, leave a while to cool. Peel off the taste buds/top layer.
Half cover the tongue with water in a deep baking dish, add to the water garlic, rosemary, a little hot sauce.
On the tongue, put Worstershire sauce to taste (or steak sauce).Bake for 45 minutes.
BROILED KIDNEYS.
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6 lamb's or 4 calf's kidneys
Cooking oil
Salt and pepper
Butter
Lemon
Parsley
Cut the kidneys into halves, remove the white tubes and fat and cover with cold water for thirty minutes. Drain and ry on a piece of cheesecloth. Brush with, or dip into, cooking oil. Broil slowly until brown on both sides. Remove from the broiler and put in pan, sprinkle with salt, pepper and a little melted butter. Cover the pan and set over a slow fire for a few minutes. Serve garnished with slices of lemon and sprigs of parsley.
CURRIED GOAT.
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2 LBS goat meat
1 TABLESPOON salt
1 TEASPOOON black pepper
2 1/2 TABLESPOONS curry powder
1 scallion stalk
1/2 CUP sliced onion
2 CLOVES GARLIC finely chopped
1/2 to 1 HOT PEPPER finely chopped
2 TABLESPOONS oil
1 TEASPOON lime juice
6-8 CUPS boiling water
1/2 CUP coconut milk
2 OUNCES margarine
1 TEASPOON granulated sugar
1 SPRIG THYME
Wash goat meat and cut into 2 -inch cubes. Sprinkle with salt and pepper. Add curry powder, scallion, onion, garlic, and hot pepper. Work these seasonings into the meat. Cover. Leave to stand for 1 1/2 hours. Heat the oil. Add meat and seasoning. Sprinkle with lime juice. Cook for 5 minutes, covered, stirring occasionally. Add 4 cups boiling water. Simmer, covered, for 2-3 hours until meat is tender, stirring from time to time. Add more boiling water as required. Add coconut milk, margarine, sugar and thyme. Cook for 5 minutes more. Serve hot accompanied by plain white rice, roti, and small dishes containing chutney, sliced beetroot, grated coconut, raisins, ripe banana and chopped sweet peppers.
OXTAIL STEW.
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12-15 pounds oxtails
2 pounds carrots, bite size
2 pounds potatoes
2 large fresh tomatoes, coarsely chopped
1 pounds turnips, bite size
4 large onions
2 1/2 cups Marsala wine
rock salt to taste
fresh ground pepper to taste
parsley
chives
Have Ox Tail cut into 1 1/2 inch long pieces, cover equal amounts salt and pepper, sear until nicely browned, add to stew pot, cover with water and simmer for two hours. Cut potatoes in bit size pieces, soak in water to release potassium. Add drained potatoes, add bite sized carrots and bite size turnip, onions quartered, tomatoes, and wine. Add parsley & chives & again cover with water and simmer covered for one hour. Let rest for 15 minutes covered before serving
MALTESE STYLE RABBIT STEW.
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1 young rabbit, cut in pieces
washed
6 onions cut in half
2 tbls. vegetable oil
1 (16 oz.) can Hunt's tomato sauce
1 (16 oz.) can chopped tomato
1/2 c. red wine
1 tsp. allspice powder
1 can peas, drained
Salt and pepper
Soak rabbit pieces in 1 cup red wine and 2 cups water overnight. Drain. Fry rabbit separately 10 minutes on each side. Place rabbit in sauce. Cook for 1 hour. Add can of peas last 15 minutes.
Sauce: Fry onions in pan. Add in tomato sauce, chopped tomatoes, allspice, salt, pepper and red wine. Cook for 1/2 hour. Serve rabbit dish over spaghetti.
Recipe submitted by Josie Micallef
RABBIT WITH OLIVES.
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7 tablespoons olive oil
1 x 2 1/2 pound rabbit, cleaned and cut into serving pieces
2 cloves garlic, peeled and chopped
1 rosemary sprig, chopped
1 cup red wine
Salt and freshly ground black pepper
7 tablespoons chicken stock
2 tomatoes, skinned and mashed
1 cup pitted ripe olives
Heat the oil in a flame-proof casserole, add the rabbit and sprinkle with the garlic and rosemary. Fry gently until the rabbit is browned on all sides, turning frequently. Add the wine and salt and pepper to taste. Cover and simmer for 30 minutes, adding a little stock to moisten if necessary. Add the tomatoes and olives and cook for a further 40 minutes until the rabbit is tender. Serve hot. makes 4 servings.
ROAST VENISON.
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Venison Roast
flour
salt
pepper
bacon, sliced
1 small onion, chopped
1 clove garlic, minced
1 stalk celery, chopped
1 cup beef bouillon
1/2 cup dry red wine
Soak roast in mild salt water solution overnight. Before roasting, salt, papper and flour the roast. Put on rack in roasting pan and completely cover the roast with bacon slices. Place in 450 degree oven for 15-20 minutes or until bacon begins to brown. Lower oven temp to 325 and continue roasting for 20 minutes for each pound for medium rare. During last 45 minutes of baking, add onion, garlic and celery to pan. Let brown about 10 minutes, add boullion and wine for last 30 minutes.
SMOTHERED VENISON CUBE STEAK.
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1 Egg
2 to 3 cups flour
approx 2 tbs garlic powder ( other seasoning can be added )
Canola oil or other cooking oil approx 1/2 cup
2 packages of Homestyle Brown or mushroom gravy ( Powder )
approx 1/2 cup milk
Mix egg and milk together in small bowl. Mix flour and seasoning together in larger bowl. Preparation of meat.
This is the MOST CRUCIAL part of ANY venison recipe. After I cut the steaks I remove ALL fat , Gristle, or tendon tissue from the steaks. This is time consuming but is well worth the effort spent doing so. I usually fry up all scraps and use them for pet food. Cats and dogs love it. Anything I don't feed one day I will use the next. Again it is very important to remove as much white stuff as possible.
After the steak has been trimmed I use a tenderizing hammer to tenderize the meat. Doing this you can use this recipe with a wide variety of meats that are not necessarily tender cuts. Before I acquired a tenderizing hammer I used the side of a spatula to tenderize the steaks.
Dip meat in egg mixture, then roll well in seasoned flour. Brown both sides of meat in skillet with oil, ( meat is only slightly browned not cooked.) After browning steaks dab any excess oil with paper towel and place them flat in large skillet treated with non stick spray.
Mix gravy mix in bowl, DO NOT HEAT (yet) Instead of using one cup of water, I use 1 and 1/2, The gravy thickens with the flour on the meat. I use one package of gravy for each skillet of meat. Pour gravy mix over meat, cover and simmer on low to low/med heat until gravy comes to boil. Do NOT cook at high temperatures. This keeps the meat tender. When gravy comes to boil, reduce heat and let simmer for 15 to 30 minutes to allow meat cook thoroughly. If gravy seems to be getting too thick heat is too high. Add water as necessary ( Up to 1/2 cup without losing flavor).
This is GREAT with mashed potatoes and really, anything else I have had with it. This recipe will fool even the pickiest of meat eaters
STEAK AND KIDNEY PIE.
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Plain flour - 200g (7 oz)
Braising steak - 700g (1½ lb), cubed
Ox kidney - 175g (6 oz), cored and chopped
Butter - 110g (4 oz)
Garlic cloves - 1-2, crushed
Onion - 1 large, chopped
Mushrooms - 110g (4 oz)
Beef stock - 150ml (¼ pint)
Brown ale - 150ml (¼ pint)
Bay leaf - 1
Fresh thyme - a sprig, chopped
Worcestershire sauce - 1 tbsp
Tomato puree - 1 tbsp
Milk - to glaze
Take 25g (1 oz) of the flour and toss the steak and kidney pieces in it, shaking off any excess. Melt 25g (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes until lightly browned.Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato puree. Cover and simmer gently for about 1¼ hours. Spoon the mixture into a 1.7 litre (3 pint) pie dish.Pre-heat oven to 200 °C / 400 °F / Gas 6.Put the remaining flour in a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 4 tablespoons of cold water and mix to form a dough.Roll out on a lightly floured work surface to 5cm (2 inch) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp. Garnish with pastry leaves, brush with milk and bake for 30-45 minutes
SWEETBREADS AND SCALLOPS.
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4 each sweetbreads
¼ cup flour
1 tablespoon fennel seed, ground
1 tablespoon fennel pollen
4 each scallops
1 tablespoon olive oil
Poach the Sweetbreads in a court bouillon. Allow to come to a boil, remove from heat but keep sweetbreads in the liquid for 30 minutes. Remove and place on a rack to cool. Peel off outer membrane and place in the cooler.
Combine the flour, fennel pollen and ground fennel seeds. Season the scallops and sweetbreads. Dredge the sweetbreads in the flour. In a large sauté pan, heat olive oil on high heat, add sweetbreads and scallops. Allow to golden, turn them over and place in the oven at 400 degrees for 2-3 minutes. Place on a paper towel when cooked.
CABBAGE:
½ head Savoy cabbage
¼ teaspoon fennel seed
¼ teaspoon celery seed
1 tablespoon white wine vinegar
4 cups vegetable stock
1 teaspoon butter
1 tablespoon fennel tops, chopped
Slice cabbage thin. Add fennel and celery seeds, vegetable stock, vinegar and allow to cook over medium heat for 30-45 minutes. Strain and finish with butter and fennel tops.
SAUCE:
½ cup orange juice
¼ cup Grand Marnier
1 star anise
¼ cup rice wine vinegar
2 teaspoon sugar
Combine all ingredients over medium heat. Reduce until a glaze.
Place cabbage in the center of the plate. Top with the sweetbreads and scallops. Spoon sauce around and garnish with fennel tops and dried orange slices.
TRIPE.
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1 lb tripe (veal, lamb or beef)
1 large onion, sliced
2 cloves of garlic, sliced
1 lg. can of tomatoes
2 T olive oil
1 T. chopped parsley
Salt and pepper to taste
Clean, wash and cut tripe into bite size pieces. Boil tripe in an enamel pot for 10 minutes. Drain and repeat. Saute onions and garlic in olive oil until slightly brown. Add tomatoes, parsley, salt and pepper. Cook for 10 minutes in covered pot. Add tripe and continue to cook until tender, 1 or 1 1/2 hours. Potatoes and carrots may be added about 25 minutes before tripe is done. Makes 4 servings.
VENISON HAUNCH.
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Servings:boneless, allow 125-175g (4-6oz) meat per person, with bone 250g (8oz):
2-3kg (4lb-6lb) haunch of venison with or without bone
50g (2oz) fresh ginger, sliced
2-4 slices of lemon
2-3 cloves garlic, crushed
4 tablespoons extra virgin olive oil
4 bay leaves
2 sheets extra strong foil
1 teaspoon Maldon sea salt
rowan jelly
roast potatoes
Pre-heat the oven gas mark 5/190C/375F. Place the sheets of foil in the roasting tin, on top of one another, crosswise. Place venison on top. Rub all over with oil. Put the flavourings on top, dribble over more oil and sprinkle with flakes of Maldon salt. Wrap up, leaving space above the meat. Keep in a cool place overnight.
Cook the next day allowing 20 minutes per 500g (1lb) plus 20 minutes.Before serving open up the package and strain off cooking juices. Re-wrap the meat. Pour the cooking juices into a pan, bring to the boil, adust flavouring and pour into a sauceboat.Serve by opening up the package at the table. Serve with rowan jelly and roast potatoes.
VENISON ROAST.
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3 lb Chunk of venison roast (or Roll it if its in steak Form)
2 c Onion - Cut up (2 in. Pieces)
2 c Potato - Cut up "
1 c Carrots - cut up "
1 c Fresh mushrooms - sliced
2 tb Liquid smoke
3 tb (or more) Worchestershire Sauce
3 tb (or more) Soy Sauce
1/2 c Beef broth
Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).
VENISON ROAST 2.
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4 lbs. venison leg roast
1 Tbls. coarsely ground black pepper
2 tsp. chili powder
1 tsp. dried thyme
1 tsp. dried sage
1 Tbls. white vinegar
1/2 gal. buttermilk
4 med. onions - sliced
4 bay leaves
6 cloves garlic - crushed
1 tsp. black peppercorns
1 stick cinnamon
2 Tbls. bacon grease
12 oz. bottle beer
2 med. onions - sliced
2 med. carrots - sliced
2 med. apples - peeled, diced
1 med. sweet potato - diced
beer - as needed
Combine peppers, thyme, sage, and vinegar and rub over roast to coat. Allow to marinade for 2-3 hours.Combine buttermilk, onions, bay leaves, garlic, peppercorns, and cinnamon in a large bowl; drop in roast.Place in refrigerator for 2-3 days, turning occasionally.Remove roast from bowl; discard marinade.In a Dutch oven, brown roast in bacon grease; drain grease.Pour a bottle of beer in the Dutch oven. Cover and bake in a 325 degree oven for 90 minutes. Add onions, carrots, apples, sweet potato to Dutch oven and pour in enough beer to cover roast.
Return to oven and bake until all vegetables are tender.
VENISON SAUSAGE.
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5 Feet medium hog casings
5 lb Cubed prefrozen venison
3 lb Lean prefrozen pork, cubed
2 lb Pork fat, cubed
5 tb Salt
1 ts Thyme
2 ts Sugar
1 tb Fine grind black pepper
2 ts Finely minced garlic
1 tb Paprika
1 ts Cayenne
1 c Brandy
1/2 ts Ascorbic acid
1 ts Saltpeter
MARINADE 1/2 c Red wine vinegar 1/2 c Red wine 2 ts Salt 1 sm Onion, sliced 1/2 c Thinly sliced carrot 1 cl Garlic, finely minced 1 Bay leaf 1/4 c Chopped heart of celery 1 tb Whole black peppercorns
Thaw venison. Prepare marinade and pour over cubes of meat. Marinate in the refrigerator for 24 hours. Drain, discard marinade, and grind through the fine disk. Grind pork and fat separately and mix with venison. Add remaining ingredients and mix well. Place in the
refrigerator overnight. Prepare casings, stuff and tie off into 4-5" links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours. Hang again for at least two weeks before sampling.
VENISON STEAK.
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2 lb. boneless venison steak, sliced 1/2" thick
1/2 cup flour
1 1/2 cup fine dry bread crumbs
salt and pepper to taste
1/4 tsp thyme, crushed
1/4 tsp ground sage
1/4 tsp celery salt
1/2 tsp basil
2 eggs
2 tbsp milk
oil for frying
2 medium onions, sliced in rings
Pound the meat to half of it's thickness to tenderize it.
Combine the flour, bread crumbs, salt, pepper, thyme, sage, celery salt and basil. In another bowl, beat the eggs with the milk. Dip the steaks first into the egg mixture and then in the crumb mixture to coat them well.
Heat the oil to 375 and fry the steaks just to brown.
Remove from the pan and set aside. Reduce the heat to low and add the onion to the bottom of the pan. Set the steak on top and fry for 7-10 minutes, until steak is desired doneness.
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HAM,GLAZE & SAUCE.
APRICOT GLAZE.
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Mix 1/2 cup brown sugar (packed), 1 tablespoon cornstarch, 1/2 teaspoon ginger and 1/4 teaspoon salt in small saucepan. Stir in 1 can (12 ounces) apricot nectar and 1 tablespoon lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. About 1 1/2 cups.
BROWN SUGAR GLAZE.
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1 c. brown sugar
1/2 tsp. dry mustard
1 tbls. vinegar
Mix all ingredients well and brush over ham the last 30 minutes of cooking.
CHERRY GLAZE.
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1 can cherry pie filling
1 c. orange marmalade (with rind)
1/2 c. sherry flavoring
Heat oven to 350 degrees (moderate). Score the ham diagonally into 1-inch squares. Make glaze by combining juice from 1 can cherry pie filling (reserving cherries for garnish), 1 cup orange marmalade with rind, and 1/2 cup sherry flavoring. Pour over ham and bake allowing
CRANBERRY GLAZE.
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Fork whip 1 cup cranberry jelly with 1/2 cup light corn syrup.
CURRANT JELLY GLAZE.
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Blend together 1 cup currant jelly, 1/2 teaspoon dry mustard and 2 tablespoons prepared horseradish.
HONEY MUSTARD GLAZE FOR HAM.
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5 Tbsp dry mustard
1/4 cup cider vinegar
5 Tbsp. corn oil
1/2 tsp salt
1/2 tsp ground cloves
3.4 cup packed brown sugar
Combine all ingredients in the bowl of an electric mixer and mix well for 5 minutes. Set the bowl into a pan of boiling water and cook over medium heat, stiffing for 15 to 20 minutes or so, until all the graininess disappears. Spoon the mustard into a glass jar and let it cool. Screw the lid on the jar, and store the mustard in the refrigerator for at least a week before using it (if you can!).
MAPLE GLAZE.
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Combine 1/4 cup prepared mustard with 1/2 cup maple syrup
MUSTARD GLAZE.
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Combine 1 cup light brown sugar, 1/4 cup prepared yellow mustard and ½ teaspoon powdered cloves.
ORANGE HONEY GLAZE.
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Combine 1/2 cup honey, 1/2 cup orange juice and 1 cup light brown sugar.
PINEAPPLE GLAZE.
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Mix 1 cup brown sugar (packed), 1 tablespoon cornstarch and 1/4 teaspoon salt in small saucepan. Stir in 1 can (8 1/2 ounces) crushed pineapple (with syrup), 2 tablespoons lemon juice and 1 tablespoon prepared mustard. Cook over medium heat, stirring constantly, until mixture comes to a boil. Makes 1 3/4 cups.
BOURBON PINEAPPLE
SAUCE FOR HAM.
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1 cup bourbon
1 cup pineapple juice
Could a sauce/glaze be easier to make then this? Just combine the two ingredients and mix well. Baste the ham with this sauce continually throughout the roasting process. Great taste!
HAM SAUCE.
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4Tbsp. tomato ketchup
4Tbsp. sherry
2Tbsp. tarragon vinegar
4Tbsp. butter
2Tbsp. Worcestershire sauce
1tsp. dry mustard
Mix vinegar and mustard into smooth paste. Then add other ingredients. Heat, stirring to mix all ingredients. Serve hot with ham
BAKED HAM.
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Ham-Bonless or Bone in any weight
Dijon Mustard
Brown Sugar
Bourbon Whiskey
Ginger Snap Cookies
Remove rind from ham then score ham all over. Rub scored ham with dijon mustard. Pat brown sugar into the dijon mustard. Using spray bottle spray the brosn sugar with bourbon. Crush or grind the gingersnap cookies and pat into ham. Bake ham as long as needed. Uncover for last 15 minutes to creat crust.
BAKED HAM IN CHAMPAGNE.
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1 9lb boneless ham (I use Hillshire Sprial Sliced w/bone)
1 lb light brown sugar
2 bottles extra-dry champagne
3 T. honey
1 1/2 t. ground ginger
1 1/2 t. dry mustard
Pineapple slices(opt)
Sliced apples(opt)(I don't use)
Score ham & place on rack in baking pan. Cover top with 1 cup brown sugar & pour over 1 bottle champagne. Bake at 325* for 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger & mustard and bring to a rolling boil in saucepan. Lower heat & simmer while basting ham every 15 minutes. Garnish with pineapple & apples, if desired.
BAKED HAM WITH
PINEAPPLE CHERRY SAUCE.
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10 lb. ham, fully cooked boneless or semi-boneless
1 can pineapple slices (16 oz.) - drain & reserve juice
1/3 c. water
1/2 c. brown sugar
1 tbls. prepared yellow mustard
maraschino cherries
Place ham in an open roasting pan. Drain pineapple & reserve juice. To secure pineapple slices, place 1 cherry on a toothpick. Stick into ham. Place a pineapple slice around cherry. Repeat with remaining sliced pineapple and cherries. Combine pineapple juice, brown sugar, and mustard. Stir, then microwave on high about 2 minutes. Stir until brown sugar is melted and all ingredients are blended. Pour over ham. Cover loosely with heavy aluminum foil. Bake at 325º for about 20 minutes per pound. Baste with syrup a few times during baking. Remove from oven about 10 min. before slicing. Remove pineapple slices and maraschino cherries. Slice ham to desired thickness and place slices on a platter. Garnish platter of ham with pineapple slices and maraschino cherries if desired Serve with pineapple cherry sauce. (recipe below).
Pineapple-Cherry Sauce
1 can crushed pineapple - 16 oz.
1 can cherry pie filling
1/3 c. brown sugar
1 tbls. cornstarch
Pour crushed pineapple into glass or other microwave safe bowl. Mix cornstarch & brown sugar together and add to pineapple. Microwave 2 to 3 minutes or until mixture thickens slightly and brown sugar is dissolved , stopping to stir a few times. Stir in cherry pie filling and microwave another minute. Serve warm with ham.
BROWN SUGAR GLAZED HAM.
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1 1/2 c. packed brown sugar
1 1/2 c. sherry vinegar
4 thyme sprigs
Bring ingredients to a boil. Lower to medium heat and continue on a low boil for about 30 minutes until the liquid is reduced to 1 cup. Brush on ham while baking.
EASY BAKED HAM.
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1 ham
Brown sugar
Soft bread crumbs
1 teaspoon mustard
Whole cloves
Boil the ham whole, and skin it. Cut off some of the superfluous fat. Mix brown sugar and soft bread crumbs, int he proportion of four parts sugar to one of crumbs, add one teaspoon mustard, and spread the mixture over the ham. Insert cloves about one inch apart, making a diamond pattern. Bake one-half hour, or until well glazed.
FESTIVE HOLIDAY HAM.
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1/2c. Triple Sec. or any orange flavored liqueur
1 (9 to 10 lb.) smoked fully cooked ham.
1/2c. firmly packed brown sugar
1c. cranberry juice cocktail
1/2c. honey
1/3c. Triple Sec. or other
3 1/2Tbsp. prepared mustard
3Tbsp. butter or margarine
2Tbsp. cider vinegar
1 1/2Tbsp. all purpose flour
2 oranges, peeled and sliced
Maraschino cherries, halved
Slice skin from ham. Score fat on ham in a diamond design and stud with cloves. Inject 1/2 cup liqueur into ham at 3 inch intervals, using a bulb baster with a food injecting syringe attachment. Combine brown sugar and next 7 ingredients in a medium saucepan; stir well. Bring to boil; reduce heat and simmer 2 minutes. Set glaze aside.
Place ham, fat side up, on a rack in a shallow roasting pan; pour brown sugar mixture over ham. Insert meat thermometer, making sure it does not touch fat or bone. Cover and bake at 325 for 2 1/2 hours, basting frequently with glaze. Garnish with orange slices and cherries.
GINGER GLAZED BAKED HAM.
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10 lb. bone in ham
Glaze:
1 c. ginger ale
1 c. orange juice
1/2 c. light brown sugar, packed
1 T. fresh ginger minced
1 T. grated orange peel
36 whole cloves
Preheat oven to 325F. degrees. Place ham on rack in shallow roasting pan. Score ham and place whole cloves in scored corners. Insert thermometer and bake until internal temperature of 130F. degrees, about 2 hours. Brush glaze on ham last 45 minutes of cooking.
Glaze: Combine ingredients in small saucepan and bring to a boil stirring. Reduce heat and simmer for 60 minutes uncovered.
GLAZED HAM.
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1 (4 to 6 lb.) fully cooked boneless ham
1 recipe for Five Spice Plum Glaze or
Cranberry Glaze
Place ham on a rack in a shallow baking pan. Score top of ham in a diamond pattern, making cuts 1/4 inch deep, if desired. Insert a meat thermometer. Bake in a 325 oven for 1 1/4 hours to 2 1/2 hours or until the thermometer registers 140 and ham is heated through. During the last 15 minutes of baking brush ham with glaze. Heat the remaining glaze and pass around with ham.
FIVE SPICE PLUM GLAZE
In a small sauce pan combine:
1c. plum jam
1Tbsp. cornstarch
1/4tsp. five spice powder
1/8tsp. ground red pepper
Stir in:
2Tbsp. soy sauce
1Tbsp. vinegar
Cook and stir until bubbly. Then cook and stir 2 more minutes.
CRANBERRY GLAZE:
In a pan mix:
12oz. can cranberry juice cocktail concentrate, thawed
3Tbsp. Dijon style mustard
2Tbsp. brown sugar
2Tbsp. lemon juice
4tsp. cornstarch
1/4tsp. ground cloves
Cook and stir the mixture until it thickens and is bubbly. Then cook and stir another 2 minutes.
HAM WITH PEACH SAUCE.
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20 pound ham, deboned, rolled and tied
Peach Sauce:
1 10 oz. jar or peach chunks with juice
dash of brandy extract
dash of cloves
1 cup honey
1 tsp. dried mustard
dash of cayenne pepper
Boil ham for 3 hours. For peach sauce: Heat on stove and boil down to 3/4 of original liquid to thicken sauce. The sauce can be made ahead of time and heated just before serving. Serve on the side
HONEY BAKED HAM.
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1 (12-16 lb.) fully cooked smoked whole ham with bone, trimmed
3 T. whole cloves
1-1/2 c. fimly packed light brown sugar
2 T. all-purpose flour
2 T. each honey & fresh orange juice
2 T. orange marmalade
1 T. Dijon mustard with seeds
1 tsp. each cinnamon & ground nutmeg
Preheat oven to 325°. Place the ham, fat side up on a rack in a large roasting pan. Using a small sharp knife, score the fat into diamonds and stud with the cloves. Pour 1 inch of hot water into the pan and bake, uncovered, 1-3/4 hours for a 12 pound ham, 2-1/4 hours for a 16 pound ham. While the ham is baking mix the remaining ingredients in a small bowl until smooth. Remove the ham from the oven with a sharp pointed knife, carefully remove the tough skin from the shank end. Using a spatula, spread the glaze over the ham. Continue baking 30 minutes longer or until the outside is browned and glazed. Transfer to a warm platter; remove the cloves and let stand 15 minutes before slicing.
HONEY GLAZED HAM.
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(3lb) corner or middle gammon joint ham
cloves
grated rind and juice of 1 orange
(3tbsp) clear honey
Pre-heat oven to 400oF, Gas Mark 6
Place the gammon in a large saucepan and cover with cold water. Bring slowly to the boil then discard the water and rinse the joint. Covert with fresh cold water and bring to the boil again. Reduce the heat and cover the pan then simmer very gently for an hour.Drain the gammon then carefully cut the skin off the joint and score the fat in a diamond pattern. Place the meat in a small roasting tin and stud the top with cloves. Mix the orange rind and juice with the honey and pour this over the joint, brushing the liquid over the sides as you do so. Bake for about 30-40 minutes or until the fat is golden brown. Baste the gammon frequently during cooking. Serve hot or cold. If serving the joint cold, continue to baste it with the glaze as it cools.
JALAPENO HAM GLAZE.
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1 tablespoon freshly chopped cilantro
3/4 jar of jalapeno jelly
1 1/2 tablespoons fresh lime juice.
Mix all together in a small pot over a low heat. Mix until well combined and slightly thickened. Brush over your ham a few times in the last 30 minutes of baking.
KENTUCKY STYLE BAKED HAM.
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1 country style ham
5 onions slices
1 1/2 cups cider vinegar
2 bay leaves
1/2 cup unsulphured molasses
1 cup brown sugar
1 1/2 tablespoons dry mustard
Whole cloves
Place the ham in a large pot and let soak for 6 hours, draining and refilling 2 times. Drain ham. Place in a large pot and cover with water. Add the onions, vinegar, bay leaves and molasses; stir and mix. Bring to a boil and then simmer for 15 minutes per pound. Allow ham to cool in the broth. Set the oven to 375F degrees. Score the fat in a diamond pattern. Combine the sugar and mustard. Place cloves in the center of the diamonds and pat the sugar-mustard mix all over the ham. Bake 20 minutes or until brown.
LIMERICK HAM.
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One Ham-cured and cooked-not salted.
Juniper Berries-1/4 cup-softened.
Coarse Mustard-1 1/2 cups.
Gin-1 cup.
Brown Sugar-1 cup.
Score 1/2 inch on all sides. Rub berries all over crust. Mix Gin, sugar and mustard. Cover ham with mixture. Bake covered with foil. Last half hour remove foil to brown
MIXED GREENS WITH HAM HOCKS.
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2 quarts water
1 fresh ham hock
2 large cloves garlic, roasted
1/4 cup vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 tablespoon vegetable oil
1 cup chopped onion
1 16 oz. pkg. frozen turnip greens, thawed
1 16 oz. pkg. frozen mustard greens, thawed
Preparation
In 2-quart saucepan, combine water and ham hock. Bring to boil; reduce heat. Cover, simmer 1 to 2 hours, or until tender. Remove ham hock; chill broth, until fat can be spooned off surface. Discard fat. Remove meat from ham hock, trimming fat.
In 4-quart Dutch oven, cook onion in oil over low heat, stirring occasionally, until lightly browned. In blender jar, combine 1/4 cup broth, garlic, vinegar, salt, and red pepper. Blend until garlic is minced. Add garlic broth mixture, and remaining broth to hot onions; bring to boil. Reduce heat; stir in greens and remaining ham hock. Return to boil; reduce heat, cover. Simmer 25 to 35 minutes or to desired doneness. Serve with chopped green onions and tomato, if desired.
ORANGE GLAZED BAKED HAM.
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Prep: 5 min - Bake: 1 hr 10 min
1 (3 to 4-pound) fully cooked boneless cured ham
1 cup orange juice
1/4 cup firmly packed brown sugar
1/4 cup country-style Dijon mustard
1/4 cup honey
1/2 teaspoon liquid smoke
Heat oven to 350°F. Place ham into ungreased 13x9-inch baking pan. Pour orange juice over ham. Combine remaining ingredients in medium bowl. Spoon sauce over
entire ham. Bake, basting every 15 minutes with pan juice, for 70 to 80 minutes or until heated through. Serve ham with pan juices.
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SOUTHERN STYLE BAKED HAM.
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1 - 20 oz. can of sliced pineapple
1 fully cooked smoke ham, whole or half
2-4 cups of cola (depending on size of ham)
Canned or cooked fresh sweet potatoes
(optional amount depends on servings desired)
Parsley sprigs (optional)
Arrange pineapple on ham; secure with wood picks. Place ham in shallow pan. Pour cola over ham; bake 15 minutes per pound in preheated 350 degree oven, basting with pan juices occasionally. Remove to warm platter and let stand 20 minutes before carving. Serve with sweet potatoes and hot ham drippings. Garnish with parsley. If desired, heat sweet potatoes in pan juices along
with ham last half hour.
STRAWBERRY GLAZED HAM.
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1, 5 to 7 pound fully cooked ham
1-1/2 cups strawberry preserves
1/3 cup of prepared mustard
1/4 cup of lemon juice
Trim the skin from the ham. In a roasting pan put the ham fat side down and bake for 1 to 2 hours at 325. While the ham is cooking in a small pan combine the preserves mustard and lemon juice. Over low heat cook until well blended. In the last 20 minutes of the ham baking brush with 1/2 cup of the strawberry glaze. Use the rest of the glaze for a sauce
TANGARINE GLAZED HAM.
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1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 c. extra-virgin olive oil
1 c. (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 c. tangerine juice
2 c. light brown sugar, packed
1 c. water
1/4 tsp. whole cloves
2 cinnamon sticks
1 1/2 lb. carrots, peeled
Preheat the oven to 300 degrees F. Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.
For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.
Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze. Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.
VERMONT COUNTRY GLAZED HAM.
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One 8-pound ham
3 quarts sweet cider
2 cups raisins
2 cups Vermont maple sugar
2 teaspoons dry mustard
1 teaspoon powdered cloves
1/2 cup water
Simmer ham in cider for 2 hours. Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water. Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees. Baste frequently. Make thickened gravy of cider raisin drippings.
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