Toasted Malt Loaf With Pressed Ham Terrine Spiced Apple Compote Recipes

TOASTED MALT LOAF WITH PRESSED HAM TERRINE & SPICED APPLE COMPOTE

Steps:

• To make the terrine, put the ham hocks in a large saucepan with the onion, bay leaves, cinnamon stick and peppercorns. Cover with water and bring to the boil, then reduce the heat and cook gently for 2 hrs. Once the meat is cooked, take the pan off the heat and leave to one side to cool.
• When cold, remove the ham hocks from the pan, then strain 300ml of the cooking liquid through a fine sieve and pour it into a saucepan. Put the gelatine in a bowl of cold water to soften for around 5 mins, then drain. Heat the cooking liquid until simmering but not boiling, then remove from the heat and add the softened gelatine leaves. Stir well and leave to cool.
• Take the ham from the bones and chop into small pieces. Line four x 200ml ramekins with cling film and add a third of the cooked ham to each to form the base layer. Pour over a little of the gelatine liquid, then sprinkle in a layer of parsley. Next, add another third of the ham and some more gelatine liquid. The next layer should be the tarragon, followed by the remaining ham and the rest of the gelatine liquid. Once all the layers are complete, cover the surface of each terrine with cling film, then a layer of foil. Put in the fridge with some weights on top - I put another ramekin on top of each terrine with an onion in it to weigh it down. Leave to set and compress in the fridge for about 2 hrs.
• For the apple compote, peel, core and dice the apples. Put them in a saucepan with the butter, 4 tbsp water and the spices. Cook gently until softened. Remove the cinnamon stick, star anise and cloves, and stir in the sugar. Heat gently until the sugar has dissolved. Set aside.
• Make the vinaigrette dressing by whisking the tarragon with the vinegar and slowly adding the olive oil. Season to taste.
• Put the 25g butter in a non-stick frying pan and heat until foaming. Drop in the cubes of malt loaf and fry for around 2 mins, turning regularly, to lightly brown on all sides.
• To serve, turn out a terrine onto each plate and carefully remove the cling film. Add spoonfuls of the apple compote and the cubes of toasted malt loaf. Drizzle a little of the tarragon dressing over the plate and terrine to complete the dish.

TOASTED SPICED HAM DRIZZLED IN HONEY

Steps:

• Preheat oven to 425 degrees F.
• Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.
• Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.
• Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.
• If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• *Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
• Yield: 1 cup

HAM LOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ham, pork, eggs, bread crumbs, evaporated milk, salt and ground black pepper. Mix all together well and form into a loaf. Place loaf into a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 90 minutes.
• While the loaf is baking, combine the brown sugar, mustard powder and vinegar. Mix well and pour over the loaf in the final 15 minutes of baking.

HAM LOAF WITH PINEAPPLE

Steps:

• In a large bowl, combine the first five ingredients. Crumble ham and pork over mixture and mix well. Set aside. , In a small bowl, combine the brown sugar, vinegar and mustard; pour into an ungreased 9x5-in. loaf pan. Arrange three pineapple slices in pan (refrigerate remaining pineapple for another use). Pat meat mixture into pan., Cover and bake at 325° for 1-1/2 hours. Uncover; bake 30 minutes longer or until a thermometer reads 160°. Let stand for 15 minutes. Invert onto a serving platter.

HAM LOAF

Steps:

• In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and pork; mix well. In a shallow baking pan, shape meat mixture into an 8x4-in. oval. Insert a thermometer. Bake at 350° for 30 minutes. , Meanwhile, combine glaze ingredients. Spoon over loaf. Bake 40 minutes longer or until the thermometer reads 170°, basting occasionally with glaze.

APPLE-GLAZED HAM LOAF RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees. For the glaze, stir together first four ingredients. Heat over low heat or in the microwave until jelly melts. Bring to a boil and boil for one minute, stirring constantly. Remove from heat. Allow to cool to room temperature. In a large mixing bowl, beat eggs slightly. Add cracker crumbs, brown sugar, evaporated milk, Half-and-Half, onion, pepper and dry mustard. Mix well. Add the ham and thoroughly combine. If too dry, add more Half-and-Half. Grease a loaf pan and spoon mixture into container. Bake for 1 hour, or until well-browned. After the first 30 minutes, brush every 15 minutes with the glaze. Serve with any remaining glaze. Yield: one loaf.

SPICED HAM LOAF

Steps:

• Combine ham, beef, egg, milk, bread crumbs, salt, and pepper. Form into loaf. Place in a casserole dish.
• Combine brown sugar, water, mustard, and vinegar in a small saucepan over medium high heat. Bring to boil, and boil for 10 minutes. Pour over loaf.
• Bake at 350 degrees F (175 degrees C) until done, about 1 hour, basting occasionally.