Country Ham Ginger Butter Recipes

SLOW-BAKED SWEET POTATOES

Steps:

• Preheat oven to 325°. Rub each potato all over with a scant 1/2 teaspoon lard. Cut parchment squares just large enough to wrap around each potato individually. Wrap potatoes, twisting ends in opposite directions to form a tight seal. Transfer to a foil-lined rimmed baking sheet.
• Bake until potatoes are very soft and collapsing, about 1 1/2 hours. Leave wrapped in parchment until ready to serve, then split each lengthwise, dollop with ham-ginger butter, and sprinkle with salt.

ALMOND CHICKEN SOUP WITH SWEET POTATO, COLLARDS, AND GINGER

Steps:

• Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
• In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
• Ladle the soup into bowls, and squeeze with lime wedge.

GINGER CHILE GLAZED HAM WITH FLAMBE FINISH

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 ALE BAKED HAM

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).