- 2 Eggs, lightly beaten
- 1/2 cup fine dry bread crumbs
- 1/2 cup finely chopped onion
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground Ham
- 1 pound ground Pork
- 3/4 cup black cherry preserves
- 3/4 cup cherry-flavor cola
- 1/4 cup dijon-style mustard
- 1/4 cup finely chopped onion
MethodIn a large bowl combine the first six ingredients (through pepper). Add ground ham and pork; mix well. Shape mixture into 36 meatballs; place in a shallow baking pan lined with foil. Bake 25 to 30 minutes or until meatballs are cooked through (160 degrees F). Drain off fat.
- 1 uncooked ham (about 5kg/11lb), soaked according to the butcher's instructions
- 1 large onion, thickly sliced
- 5 cm piece fresh ginger, sliced
- small bunch fresh thyme
- 5 clove
- sprigs of bay leaf, to garnish
- 175g light muscovado sugar
- 2½ cm piece fresh ginger, peeled and sliced
- 10 kumquats, thickly sliced and any pips discarded, plus extra for garnish
- 3 pieces preserved stem ginger in syrup, cut into small matchstick-size strips
- 1 tsp ground ginger
- 10-15 clove
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Weigh the ham and calculate the cooking time at 25 minutes per 500g. Scatter the onion, ginger, thyme and cloves over the base of a large, deep roasting tin. Put the soaked ham on top and add water to 3-5cm deep. Cover the whole ham and tin with two or three layers of foil (making a tent over the ham to allow the steam to circulate), sealing the foil around the edges of the tin. Bake for 1½ hours, then reduce the oven to fan 140C/conventional 160C/gas 3 for the remaining 2 hours 40 minutes of the cooking time. When the ham is cooked, remove it from the oven. Leave to rest for 30 minutes.
- Now make the glaze. Put the sugar and 100ml/3½⁄2fl oz water in a medium pan. Heat gently until the sugar melts, add the fresh ginger and simmer for 3-4 minutes. Add the kumquats and cook for a few more minutes, just until they soften. Scoop out and reserve the kumquats, discard the ginger and add the stem ginger strips. Bring to the boil, then turn down the heat and let the mixture bubble for 3-5 minutes until thick and reduced by just under half. Remove from the heat and set aside.
- Line a clean roasting tin with foil and oil it. Unwrap the ham and put it in the foil-lined tin. Cut off the skin, leaving a layer of fat all over. Using a sharp knife, score the fat into a diamond criss-cross pattern. Turn up the oven to fan 200C/conventional 220C/gas 7.
- Rub ground ginger over ham, then brush over all but a couple of spoonfuls of the glaze, distributing stem ginger strips. Scatter over kumquat slices, studding cloves through some to secure. Drizzle over remaining glaze. Roast for another 20 minutes or until golden and sticky and kumquats start to colour. Serve garnished with halved kumquats and sprigs of bay leaves. If serving hot, allow to rest for 15-20 minutes before carving.
- 1 onion, thickly sliced
- 10 cloves, plus extra for studding
- 1 medium gammon joint, approx 1.3kg
- 1½ litre bottle ginger beer
- 1 tbsp English mustard
- 3 tbsp ginger preserve
- Put the onion and 10 cloves in the base of the slow cooker then nestle in the gammon joint. Pour over the ginger beer then cover and cook on LOW for 7 hours until the gammon is tender, but still holding its shape. You can cool then chill the gammon at this stage if you prefer.
- Heat the oven to 200C/180C fan/ gas 6. Carefully remove the skin from the gammon leaving a layer of fat behind. Score the fat in a diamond pattern with a sharp knife, making sure you don't cut into the meat, then stud the centre of each diamond with cloves.
- Mix the mustard and ginger preserve in a bowl, spoon or brush over the gammon then bake for 20 mins until golden and sticky. If roasting from cold you will need to add another 20 mins to the cooking time.
- 2 14 1/2 ounce cans reduced-sodium chicken broth
- 1 14 1/2 ounce can fire-roasted diced tomatoes
- 1 1/2 cups shredded cooked chicken (optional)
- 2 medium red-skinned potatoes, chopped
- 1 9 ounce package frozen baby lima beans
- 1 9 ounce package frozen whole kernel corn
- 1/2 cup bottled hot and spicy Barbecue Sauce
- 1/2 cup finely chopped onion
- 1 tablespoon worcestershire sauce
- 1/2 recipe Ham balls
- Mini Cornbread muffins (optional)
- In a Dutch oven combine combine the first nine ingredients (through Worcestershire sauce). Bring to boiling; reduce heat. Simmer, covered 45 to 55 minutes or until potatoes are tender. Add Ham Balls; heat through. If desired, serve with cornbread muffins.