Goodyglaze Recipes

VANILLA GLAZE

Vanilla Glaze image

Great on Apple Cookies!

Provided by Jamie Langston

Categories Desserts Frostings and Icings Dessert Glazes

Time 10m

Yield 48

Number Of Ingredients 5

Ingredients

1 ½ cups confectioners' sugar
2 ½ teaspoons milk
⅛ teaspoon salt
¼ teaspoon vanilla extract
1 teaspoon butter

Steps:

Melt the butter and add to rest of ingredients. Mix until creamy.

Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.7 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 3.7 g

STICKY GINGER-GLAZED HAM HOCKS

Sticky ginger-glazed ham hocks image

Fan of glazed gammon at Christmas? By using ham hocks, the meat is more affordable and you get a higher ratio of glaze to meat - a win win!

Provided by Cassie Best

Categories Dinner

Time 2h40m

Number Of Ingredients 10

Ingredients

2 ham hocks (about 1.6kg each), smoked or unsmoked
3 star anise
10 black peppercorns
2 bay leaves
1 orange, thickly sliced
750ml ginger beer
3 tbsp Dijon mustard
75g dark muscovado sugar
½ tsp ground allspice
3 balls of stem ginger, finely chopped, plus 1 tbsp syrup from the jar

Steps:

Put the ham hocks in a large saucepan with the star anise, peppercorns, bay and orange slices, then pour over the ginger beer. If there's not quite enough liquid to cover the hocks, top up with water until they are submerged. Bring to a simmer, then reduce the heat so only a few bubbles break the surface now and then. Partially cover with a lid, bring to the boil and cook for 1 hr 30 mins, topping up with water to keep the hocks submerged as needed. When ready, the meat should feel tender but should not fall away from the bone.
Remove the ham hocks from the stock to a board using tongs and leave until cool enough to handle. Heat the oven to 180C/160C fan/gas 4. Combine the mustard, sugar, allspice, stem ginger and ginger syrup in a bowl.
When the hocks have cooled slightly, use a sharp knife to cut away the skin, leaving a layer of fat. Put the ham hocks on a tray lined with foil and bake for 30 mins until the fat starts to crisp.
Remove the ham hocks from the oven and brush over half of the spiced ginger glaze. Return to the oven for another 20-30 mins, then brush with more glaze every 10 mins until the ham hocks have a thick, sticky crust and the meat is tender. Serve warm or leave to go cold and eat with gherkins or slaw, bread and mustard. Will keep covered in the fridge for up to five days or frozen for three months.

Nutrition Facts : Calories 629 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.1 grams fiber, Protein 63 grams protein, Sodium 8.8 milligram of sodium

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