Spanish Ham With Olives And Oranges Recipes

SWEET AND SMOKEY SPANISH-STYLE HAM

Steps:

• Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
• Meanwhile, combine the sugar, paprika, garlic powder and oregano in a small bowl and stir until well mixed. Whisk in the olive oil until the mixture is a smooth paste.
• Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard all over the ham. Spread the spice paste with a spoon as evenly as possible all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the paste forms a very light brick red crust, turning once halfway through, about 25 minutes more.

CELEBRATION SPICED BAKED HAM WITH ORANGE AND MARMALADE GLAZE

Steps:

• If the ham or gammon needs soaking, place in cold, clean water and soak overnight or for up to 24 hours.
• Boiling the Ham:.
• Place ham joint in a roomy saucepan - there should be plenty of space to add the liquids plus the vegetables and spices.
• Stick the cloves into the onion halves - 5 cloves in each half.
• Pour in the cider if using and top up with water - the liquids should just cover the ham.
• Add the onion halves, carrots, bay leaves and black peppercorns.
• Bring to the boil, and remove any scum that rises to the surface.
• Reduce the heat and cook on a rolling simmer for 20 minutes per lb, plus 20 minutes extra; a 3 lb ham will take 1 hour and 20 minutes to cook.
• Take off the heat, and allow to cool slightly.
• Take out the onions and discard the cloves. Skim out the black peppercorns and discard them as well as the bay leaves.
• Allow to cool completely; the ham can be stored in its cooking liquor in a cool place for up to 48 hours now, before baking.
• Before baking, remove the ham and set aside. Skim off any fat that has risen to the surface of the stock, it will be easy once the stock is cold.
• Take out the carrots and onions and chop them up finely, then add them back to the stock.
• The stock can be frozen now or kept in the fridge for about 3-4 days before being cooked and used for soups or a stew base.
• Baking the Ham:.
• Pre-heat the oven to 200C/400F or gas mark 6.
• If the ham has any skin, peel the skin off and discard it, trim any excess fat off the joint as well.
• Take an ovenproof dish large enough to take the ham with ease; skewer the sliced oranges with the cocktail sticks all over the surface of the ham.
• Spoon over the marmalade and then spoon the sugar over the oranges, patting it down firmly.
• Bake in the oven for between 30 and 45 minutes for a 3 lb ham - or until the glaze is sticky, glossy and the oranges are slightly caramelised.
• Serve slices of ham with some of the marmalade glaze over the top, garnished with a slice of orange. (Be careful to remove all the cocktail sticks before serving!).
• You can make extra glaze by heating up some marmalade with a little water or cider in a small saucepan, and serving it in a gravy boat.
• Wonderful with boiled or mashed potatoes, steamed greens or red cabbage. We often eat this with sauerkraut as well!

SPICED CHRISTMAS GAMMON WITH MEMBRILLO GLAZE

Steps:

• Pop your soaked (see tip, below) or ready-to-use joint in a large stock pot or preserving pan and nestle the vegetables, bay leaves and peppercorns around it. Pour over enough water to cover the gammon and bring to a simmer. Cover with a lid and cook for 21⁄2 hrs, turning once, topping up with boiling water if it needs it, and skimming off any impurities.
• Heat oven to 190C/170C fan/gas 5. Remove the joint from the poaching liquid and place in a roasting tin (you can use the strained poaching liquid for soups). Pat it dry with some kitchen paper and leave to cool a little until you can handle it. Remove the ties around the gammon and carefully trim away the skin, leaving an even layer of fat. Score all over in a diamond pattern and stud with cloves.
• Pop the glaze ingredients in a small saucepan and cook for a couple of mins to thicken and dissolve the membrillo. Brush half the mixture over the gammon, then bake for 15 mins. Brush on another layer and bake for another 15 mins or until golden and sticky. Rest for 15 mins before slicing, or eat cold over the next few days.

CHARRED SPANISH HAM AND CHEESE MELTS AND "HOT" OLIVES WITH HERBS AND SPICES

Steps:

• Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place.
• Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with extra-virgin olive oil and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices.
• Preheat grill or grill pan to medium high.
• Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2 to 3 minutes on each side.
• Cut sammies in half and serve with "Hot" Olives alongside.

SPANISH HAM WITH OLIVES AND ORANGES

Steps:

• Remove zest from a quarter of 1 orange, cut zest into very thin strips, and set aside.
• Cut away peel and pith of oranges and separate segments, removing white membranes. Cut segments into 1/2-inch pieces, and place in a small bowl. Coarsely chop olives, and add to oranges. Add shallot, olive oil, orange juice, vinegar, salt, and pepper; toss to combine.
• Cut bread into 4 wedges. Split 1 wedge crosswise with your hands (set remaining bread aside for another use), separating the top and bottom crusts. Tear each half into 4 chunks, and arrange on a serving plate. Place a slice of ham, folding or rolling it if necessary, on each piece of bread, and spoon about 1 tablespoon of the orange mixture on top. Sprinkle with zest, and serve.