Ginger And Sweet Chilli Ham Recipes

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GINGER CHILE GLAZED HAM WITH FLAMBE FINISH



Ginger Chile Glazed Ham with Flambe Finish image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 10

One 7- to 8-pound fully cooked bone-in ham
1 cup chicken stock
4 tablespoons unsalted butter
2 tablespoons fresh ginger grated on a rasp
1/2 teaspoon chile flakes
3/4 cup brown sugar
1/2 cup honey
1/2 cup lime juice
1 tablespoon plus 1 teaspoon Dijon mustard
1/3 cup bourbon, optional

Steps:

  • Temper the ham by bringing it out of the fridge 90 minutes before cooking. (This will allow it to heat more evenly and not dry out.)
  • Preheat the oven to 300 degrees F.
  • Place the ham in a shallow roasting pan fitted with a rack. Using a paring knife, score the fatty side of the ham by gently slicing lines 1/2-inch apart, crisscrossing on an angle to create a diamond pattern. This will allow the glaze to soak into the ham. Add the chicken stock to the bottom of the pan, then cover the pan in foil. Cook for 40 minutes, basting every 10 to 15 minutes.
  • To make the glaze, warm the butter in a medium saucepan over medium heat. Add the ginger and chile flakes and cook until fragrant, about 1 minute. Add the brown sugar, honey, lime juice and Dijon mustard. Bring to a simmer, then cook until slightly reduced, about 2 minutes. Set aside the glaze in a bowl, leaving about 1/4 cup behind in the pan for finishing.
  • Remove the ham from the oven and raise the oven to 425 degrees F.
  • Remove the foil from the ham and discard the drippings from the pan. Brush the ham liberally with half of the glaze. Return to the oven and cook, uncovered, for 15 minutes, then brush again. Bake again until dark and caramelized, another 15 minutes. Remove the ham to a rimmed platter.
  • Heat the remaining 1/4 cup glaze to a simmer over medium-low heat. If using the bourbon, remove the glaze from heat and add the bourbon. Using a lighter, flambe the alcohol in the pan and very carefully pour over the ham. (The alcohol can be omitted and you can just put the warm glaze over the ham.)

GINGER GLAZED HAM



Ginger Glazed Ham image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 6

1 (12-pound) joint (mild cure boneless) ham
7 quarts dry ginger ale
1 cup chunky ginger preserves*
2 tablespoons hot English mustard
1/2 cup soft dark brown sugar
1/2 teaspoon ground cloves

Steps:

  • Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
  • Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
  • In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
  • After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
  • Serve hot or cold.

SWEET CHILLI SAUCE



Sweet Chilli Sauce image

Make and share this Sweet Chilli Sauce recipe from Food.com.

Provided by makrina 24

Categories     Sauces

Time 55m

Yield 3 jars

Number Of Ingredients 7

250 g red chilies, chopped
3 cups sugar
3 cups white vinegar
3 garlic cloves, crushed
1 tablespoon salt
1 tablespoon grated gingerroot
150 g sultanas

Steps:

  • Place all ingredients in a large pot.
  • Simmer for 40 minutes.
  • Allow to cool.
  • Puree.
  • Store in sterilised jars.

Nutrition Facts : Calories 1014.6, Fat 0.6, SaturatedFat 0.1, Sodium 2351.7, Carbohydrate 250.6, Fiber 3.4, Sugar 234.8, Protein 3.5

GLAZED HAM WITH PEACH-GINGER SAUCE



Glazed Ham with Peach-Ginger Sauce image

A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding holiday meal. Vary the amount of ginger and hot pepper to satisfy your own tastes. The Peach-Ginger sauce can be made ahead of time and reheated before serving.

Provided by Jeannette

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 2h30m

Yield 10

Number Of Ingredients 13

1 (10 pound) fully-cooked, bone-in ham
2 teaspoons whole cloves
¼ teaspoon ground cinnamon
2 tablespoons brown mustard
½ cup packed brown sugar
¼ cup packed brown sugar
2 tablespoons apple cider vinegar
1 cup peach nectar
1 cup peach preserves
5 cups frozen peach slices
2 teaspoons minced fresh ginger root
1 hot cherry pepper, seeded and minced
1 (3 inch) cinnamon stick

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
  • Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
  • While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
  • Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
  • Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

Nutrition Facts : Calories 1403.2 calories, Carbohydrate 73 g, Cholesterol 254.5 mg, Fat 84.6 g, Fiber 2.8 g, Protein 85.1 g, SaturatedFat 30.1 g, Sodium 5888.6 mg, Sugar 67.5 g

SPICED GINGER-GLAZED HAM



Spiced ginger-glazed ham image

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

Time 3h40m

Number Of Ingredients 5

2kg unsmoked boneless gammon joint
2 ½l ginger ale (not sugar-free)
2 tsp allspice berries , plus 1 tsp, crushed
300g light brown soft sugar
3 tbsp finely grated ginger

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, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.3 milligram of sodium

GINGER-CHILI DIPPING SAUCE



Ginger-Chili Dipping Sauce image

Categories     Sauce     Ginger     No-Cook     Vinegar     Soy Sauce     Bon Appétit

Yield Makes about 1/3 cup

Number Of Ingredients 5

1/2 cup seasoned rice vinegar*
1/4 cup soy sauce
1 tablespoon minced peeled fresh ginger
1/4 teaspoon chili oil*
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Mix all ingredients in small bowl. (Can be made 2 days ahead. Cover; refrigerate.)

BAKED HAM WITH SWEET GLAZE



Baked Ham with Sweet Glaze image

This is a common recipe brought down through my family. My grandmother made it, my mother still makes it, and we all love it to pieces! It is great left over or chopped into a fresh green salad. I love this ham glaze because it is simple, easy and delicious!

Provided by aellis0923

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 3h

Yield 20

Number Of Ingredients 10

1 (10 pound) fully-cooked, bone-in ham
4 cups boiling water, or as needed
1 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons dry mustard powder
¼ cup honey
1 teaspoon fresh lemon juice, or as needed
1 (20 ounce) can pineapple chunks, drained
1 (10 ounce) jar maraschino cherries, drained
toothpicks

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham.
  • Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
  • Reduce oven heat to 350 degrees F (175 degrees C.) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham.
  • Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.

Nutrition Facts : Calories 668.1 calories, Carbohydrate 23.6 g, Cholesterol 218.1 mg, Fat 32.8 g, Fiber 0.4 g, Protein 66.1 g, SaturatedFat 11.9 g, Sodium 146 mg, Sugar 18.2 g

STICKY GINGER, LIME AND CHILI CHICKEN



Sticky Ginger, Lime and Chili Chicken image

An aromatic, sweet marinade of turmeric, honey, ginger, lime and chili gives this chicken a wonderful flavor. Time does not include marinating.

Provided by English_Rose

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 teaspoons ground turmeric
9 ounces clear honey
4 in fresh gingerroot, finely grated
2 fat garlic cloves, crushed
2 large limes, grated zest and juice
6 ounces sweet chili sauce
8 boneless chicken breasts, skin on
2 1/2 cups white wine

Steps:

  • Put the turmeric, honey, ginger, garlic, lime zest and juice and chili sauce into a bowl, then whisk to combine. Make several deep slashes through the skin and flesh of each chicken breast, then add them to the bowl and stir to coat in the mixture. Cover with plastic wrap and leave in the fridge overnight.
  • Preheat the oven to 425°F Lift the chicken breasts from the marinade and put them, skin side up, in a roasting tin just large enough to hold them in a single layer (any larger and the marinade will burn).
  • Spoon over 4tbsp of the marinade and roast for 30-35min until the chicken is golden and cooked through. Keep warm.
  • Put the leftover marinade into a pan with the wine and bring to the boil. Bubble for 10-12min until reduced by half and syrupy. Serve the chicken with the sauce.

Nutrition Facts : Calories 416.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 97, Carbohydrate 30.8, Fiber 0.7, Sugar 27.4, Protein 30.6

GINGER AND SWEET CHILLI HAM



Ginger and Sweet Chilli Ham image

Delicious alternative to the traditional sweet glazed hams

Provided by laura_abbott01

Time 4h15m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Peel and slice the onion into 4 quarters and put in a large pan or oven dish large enough to take the ham.
  • Using a vegetable peeler, slice the peel off the orange and add to the pan along with the star anise.
  • Place the ham on top of the ingredients and pour over the ginger ale.
  • Bring to the boil then simmer on a low heat for 3-3.5 hours.
  • Whilst the ham is cooking chop the red and green chillies into small pieces.
  • Remove the ham from liquid and drain for a few minutes allowing to cool before cutting any skin off but leaving a thin layer of fat.
  • Score the fat with a knife and smother the ham in the sweet chilli sauce and sprinkle with the chopped chillies.
  • Cook in the oven for about 45 minutes at gas mark 6 / 200 degrees Celcius / 400 degrees Farenheit.
  • Remove from the oven and allow to rest before carving.

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