FRESH HAM ROAST RECIPES

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SLOW-ROASTED FRESH HAM | COOK'S COUNTRY



Slow-Roasted Fresh Ham | Cook's Country image

If you love meaty, full-flavored pork dishes like ribs and pulled pork, fresh ham is destined to become your new favorite roast.

Provided by Cook's Country

Yield Serves 12 to 14

Number Of Ingredients 1

HONEY-ROAST BEETROOT RECIPE | BBC GOOD FOOD



Honey-roast beetroot recipe | BBC Good Food image

This is lovely hot or cold, and even better a day later when flavours have developed

Provided by Good Food team

Categories     Buffet, Side dish, Vegetable

Total Time 30 minutes

Yield 6

Number Of Ingredients 5

670g large cooked beetroot, unvinegared (we used 3 x 250g packs of organic beetroot from Waitrose)
2 tsp fresh thyme
2 tsp balsamic vinegar
2 tbsp olive oil
2 tbsp clear honey

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.

Nutrition Facts : Calories 106 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.35 milligram of sodium

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This is lovely hot or cold, and even better a day later when flavours have developed
From bbcgoodfood.com
Total Time 30 minutes
Category Buffet, Side dish, Vegetable
Cuisine British
Calories 106 calories per serving
  • Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.
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If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
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