WHAT GOES WITH HAM RECIPES

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HAM CROQUETAS RECIPE | BBC GOOD FOOD



Ham croquetas recipe | BBC Good Food image

A typically Spanish snack that makes great party food. Well worth the effort, these crisp, golden brown bites have a creamy Ibérico ham and leek filling

Provided by jospizarro

Categories     Side dish, Snack, Starter

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield makes 15-20

Number Of Ingredients 11

75g plain flour
2 large free-range eggs , beaten
75g dried breadcrumbs
sunflower oil , for frying
4 tbsp extra virgin olive oil
½ small leek , diced as small as possible
70g jamón Ibérico or other air-dried ham, diced very small
60g plain flour
75ml ham stock or vegetable stock
325ml full-fat milk
freshly grated nutmeg

Steps:

  • To make the filling, heat the olive oil in a pan until it starts to shimmer. Add the leek and sauté until soft but not coloured. Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt – this will take about 5 mins.
  • Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg. Gradually add the liquid, a few tbsp at a time, stirring constantly.
  • Once you’ve incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it.
  • Season with black pepper, taste and adjust the salt if necessary – the ham can be very salty to start with. The filling is now done: it has to be really thick because you don’t want the croquetas to turn into pancakes.
  • Smooth the mixture onto a baking tray (30 x 20cm is fine). Once it has stopped steaming, cover with cling film to stop it drying out. Leave to cool before putting it in the fridge for 1 hr.
  • When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs. Take the ham mixture out of the fridge. Put a little bit of olive oil on your hands to make it easier to roll the croquetas.
  • Roll a spoonful of the mixture between your palms. The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball. Then begin coating as follows.
  • Dunk the croquetas into the flour – you want a dusting – followed by the egg, then the breadcrumbs. Put them on a tray and, when you’ve used up all the mixture, place in the fridge for 30 mins.
  • If you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins. If not, heat the oil in a deep, heavy-bottomed saucepan until it starts to shimmer. Then add 5-6 croquetas at a time and fry until golden all over. Once cooked, drain on kitchen paper and eat straight away.

Nutrition Facts : Calories 99 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium

MAPLE & MUSTARD GLAZED HAM RECIPE | BBC GOOD FOOD



Maple & mustard glazed ham recipe | BBC Good Food image

Gordon Ramsay’s succulent maple-glazed ham is perfect for a Boxing Day feast

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Main course

Total Time 3 hours 10 minutes

Prep Time 30 minutes

Cook Time 2 hours 40 minutes

Yield 10

Number Of Ingredients 10

1 whole leg of gammon, smoked or unsmoked, around 5kg weight bone-in
1 cinnamon stick
1 tsp peppercorns
1 tsp coriander seeds
2 bay leaves
about 25 whole cloves
200ml maple syrup
2 tbsp coarse-grain mustard
2 tbsp Worcestershire sauce
2 tbsp soy sauce

Steps:

  • Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
  • Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
  • Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

Nutrition Facts : Calories 608 calories, FatContent 35 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 7 grams sugar, ProteinContent 66 grams protein, SodiumContent 6.63 milligram of sodium

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Gordon Ramsay’s succulent maple-glazed ham is perfect for a Boxing Day feast
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Category Dinner, Lunch, Main course
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  • Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.
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Jennifer Owens doesn’t know where her mother, Frances, first found the recipe for these ham buns, but they have been a part of her life since childhood in Easley, S.C. It may have come from relatives in Tennessee, as a similar recipe appears as “Hallelujah Ham Loaves” in “Dinner on the Diner,” a 1983 cookbook from the Junior League of Chattanooga. The warm appetizer has won fans wherever Ms. Owens goes. Her mother’s original formula called for raw onions, but Ms. Owens now sautés them. Use good smoked ham, either holiday leftovers or from the deli counter. As the buns bake, the butter pools at the bottom, toasting up the base of these irresistible bite-size sandwiches.
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