CALORIES IN A HAM SANDWICH RECIPES

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HAM AND PEAS | PORK RECIPES | JAMIE OLIVER



Ham and peas | Pork recipes | Jamie Oliver image

I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.

Total Time 3 hours 50 minutes

Yield 6 - 8

Number Of Ingredients 11

3 higher-welfare ham hocks (roughly 2.3kg in total)
2 leeks
1 stick of celery
3 carrots
olive oil
2 fresh bay leaves
100 g pearl barley
1 litre organic chicken stock
400 g frozen peas
½ a bunch of fresh curly parsley
1 heaped tablespoon mint sauce

Steps:

    1. The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
    2. The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
    3. Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
    4. Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
    5. Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
    6. Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
    7. When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.

Nutrition Facts : Calories 567 calories, FatContent 14.5 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 83.4 g protein, CarbohydrateContent 22.7 g carbohydrate, SugarContent 6.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

JAMIE'S JERK HAM | PORK RECIPES | JAMIE OLIVER RECIPES



Jamie's jerk ham | Pork recipes | Jamie Oliver recipes image

This sweet and spicy glazed ham is seriously addictive. Any leftovers make brilliant cold cuts.

Total Time 3 hours 45 minutes

Yield 16 to 20

Number Of Ingredients 19

4 kg piece of middle-cut gammon, with knuckle
1 onion
1 tablespoon black peppercorns
1 bouquet garni (leek, celery, bay leaves, thyme)
3 cloves of garlic
3 red shallots
3 Scotch bonnet chillies
½ a bunch of chives (15g)
1 tablespoon runny honey
½ a bunch of fresh thyme (15g)
3 fresh bay leaves
1 tablespoon ground allspice
1 tablespoon ground nutmeg
1 tablespoon ground cloves
100 ml golden rum
100 ml malt vinegar
1 orange
3 tablespoon quality bitter marmalade
150 ml golden rum

Steps:

    1. Preheat the oven to 160°C/325°F/gas 3.
    2. Place the ham in a roasting pan. Peel the onion and cut into wedges, then add to the pan with the peppercorns and bouquet garni.
    3. Add water until it comes halfway up the side of the pan. Cover the ham with foil (making a tent to allow steam to circulate). Bake for 1½ hours or until pink and cooked through, then remove from the oven and cool for 30 minutes, leaving it covered.
    4. While it’s still warm, you will need to carefully remove the skin, keeping the fat attached to the ham. With a sharp knife, score the ham by making diagonal cuts across the leg.
    5. To make the jerk seasoning, peel and chop the garlic and shallots, deseed and chop the scotch bonnets and finely chop the chives. Blend all the ingredients with a decent pinch of sea salt in a food processor until smooth.
    6. Rub the jerk seasoning all over the ham and scored fat, cover in clingfilm and pop in the fridge overnight, preferably 24 hours.
    7. Preheat the oven to 180°C/350°F/gas 4.
    8. Combine the glaze ingredients in a bowl. Remove the ham from the fridge, scrape off the excess seasoning and bake for 1 hour.
    9. Remove from the oven, brush with the glaze, then continue cooking the ham for another 30 to 40 minutes, basting with the glaze every 10 minutes until crisp, golden and sticky.

Nutrition Facts : Calories 311 calories, FatContent 15.4 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 35.6 g protein, CarbohydrateContent 5 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 5.5 g salt, FiberContent 0.5 g fibre

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HAM AND PEAS | PORK RECIPES | JAMIE OLIVER
I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.
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    1. The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
    2. The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
    3. Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
    4. Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
    5. Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
    6. Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
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This sweet and spicy glazed ham is seriously addictive. Any leftovers make brilliant cold cuts.
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Total Time 3 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 311 calories per serving
    1. Preheat the oven to 160°C/325°F/gas 3.
    2. Place the ham in a roasting pan. Peel the onion and cut into wedges, then add to the pan with the peppercorns and bouquet garni.
    3. Add water until it comes halfway up the side of the pan. Cover the ham with foil (making a tent to allow steam to circulate). Bake for 1½ hours or until pink and cooked through, then remove from the oven and cool for 30 minutes, leaving it covered.
    4. While it’s still warm, you will need to carefully remove the skin, keeping the fat attached to the ham. With a sharp knife, score the ham by making diagonal cuts across the leg.
    5. To make the jerk seasoning, peel and chop the garlic and shallots, deseed and chop the scotch bonnets and finely chop the chives. Blend all the ingredients with a decent pinch of sea salt in a food processor until smooth.
    6. Rub the jerk seasoning all over the ham and scored fat, cover in clingfilm and pop in the fridge overnight, preferably 24 hours.
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