GINGER ALE BAKED HAM RECIPE - FOOD.COM - RECIPES, FOOD ...
Ginger Ale is a simple addition to traditional Baked Ham, but it really makes a difference and adds a lot of flavor while keeping the ham moist.
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Cook Time 3 hours
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Place ham in baking dish or roasting pan.
- Score ham diagonally both ways about 1/8" in.
- Pour ginger ale over top.
- Pat brown sugar all over top and sides of ham.
- Bake according to ham package directions.
- (Usually 20 minutes per pound at 325 degrees).
- Serve with Potato Salad or Scalloped Potatoes (see my other recipes).
Nutrition Facts : Calories 379.2, FatContent 13, SaturatedFatContent 4.4, CholesterolContent 118.1, SodiumContent 3449.1, CarbohydrateContent 11.8, FiberContent 0, SugarContent 11.6, ProteinContent 50.7
SPICED GINGER-GLAZED HAM RECIPE - BBC GOOD FOOD
Treat guests over for Christmas to a Boxing Day ham. You don’t need a long shopping list – this easy, sweetly spiced version uses just five ingredients
Provided by Anna Glover
Categories Dinner, Main course
Total Time 3 hours 40 minutes
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. Turn the heat down to low, and simmer gently, covered, for 2½ hrs. Top up with water, if you need to, while it’s simmering.
- Drain the ham and leave until it’s cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan with the sugar, grated ginger and crushed allspice. Simmer, uncovered, for 20-25 mins until syrupy.
- Heat the oven to 190C/170C fan/gas 5. Remove the skin from the ham, leaving a layer of fat, then score the fat in a criss-cross pattern. Transfer the ham to a foil-lined roasting tin, and brush over half the glaze. Roast for 15 mins, then glaze with the remaining syrup. Increase the temperature to 200C/180C fan/gas 6 and roast for a further 15-20 mins until you get a sticky golden crust. Leave to cool for 15 mins before carving. Drizzle over more glaze from the tin to serve, if you like. Can be made ahead and chilled for up to four days.
Nutrition Facts : Calories 517 calories, FatContent 21 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 1 grams fiber, ProteinContent 41 grams protein, SodiumContent 4.3 milligram of sodium
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CANDIED GINGER RECIPE | ALTON BROWN | FOOD NETWORK
Reviews 4.7
Total Time 1 hours 15 minutes
Category dessert
- Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
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