HONEY+ CAROB GLAZE HAM

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HONEY+ CAROB GLAZE HAM

HAM INGREDIENTS:

2.5kg-3kg ready-to-eat ham
10g Whole clove
250g Carob Syrup 
250g Honey
150g Butter


HAM DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C)

Score ham, and stud with the whole cloves. Place ham in foil lined pan

In the top half of a double boiler, heat the carob syrup, honey and butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. 

Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking. Remove from oven, and let sit a few minutes before serving.


SALAD (Yield:8  servings of 250 mL)


Salad Ingredients
227g fresh baby spinach
125ml red seedless grapes 
125ml fresh strawberries
1 large kiwi,peeled cut in half lengthwise

Dressing Ingredients:
125ml vegetable oil
75ml Honey vinegar
1tbsp seedless strawberry jam
1tbsp Carob Syrup
1/4 tsp salt


SALAD DIRECTIONS:

1)Place spinach in a large serving bowl. 

2)Cut grapes with Quick Slice; tip slicer over salad greens. Repeat with strawberries and kiwi. 

3)For dressing, combine all ingredients . Mix until well blended.  Drizzle dressing over salad; toss lightly just before serving.


 APPLE SAUCE Yield 350g

Apple Sauce Ingredients
4 large granny smith apples
1 lemon, rind finely grated, juiced
1 1/2 tablespoons Carob Syrup
2 Tablespoon water

APPLE SAUCE DIRECTIONS:
  • 1)Peel, core and chop apples. Combine apple, 2 tablespoons lemon juice and 2 tablespoons cold water in a saucepan.
  • 2)Bring to the boil over medium-high heat. Reduce heat to medium. Cover and cook for 12 to 15 minutes or until apples soften. Stir in lemon rind and Carob syrup. Allow to cool slightly.

  • 3)Transfer mixture to a food processor and puree until smooth. Serve warm or cold.



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