Honey, Mustard and Marmalade Roast Ham Recipe

1

spaulyseasonalservings

This was the first time I had made my own marmalade ham and it will be my go to recipe now. It was so delicious it was sticky and sweet with delicious mustard notes. The meat was so tender and the caramalisation on the outside is really addictive. The ham only lasted 2 days and I couldn’t help picking at the meat. If you are going to make a ham this easter please do try this recipe. It was a hairy biker recipe.

Ingredient’s

  • 1.5kg gammon joint (mine was smoked)
  • carton of orange juice
  • 16 cloves
  • 2 onions, peeled and halved
  • 3 bay leave’s

For the glaze

  • 120g soft brown sugar
  • 3 oranges, zest of 3, juice of 2
  • 3 tbsp clear honey
  • 3 heaped tbsp marmalade
  • 3 tbsp wholegrain mustard

Directions

  1. For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the…

View original post 188 more words

Advertisements

Roasted Vegetable Macaroni & Cheese Recipe (Happy Mac n Cheese Day)

3

Be Like Water

Roasted Vegetable Mac and Cheese -- pick out your favorite veggies and add them to this delicious, creamy, easy macaroni and cheese recipe! | gimmesomeoven.com

INGREDIENTS:

  • 1 large red bell pepper, cored and diced
  • 1 medium sweet potato, peeled and diced
  • 1 yellow squash, de-stemmed and diced
  • 1 small head of broccoli florets, chopped into bite-sized pieces
  • 1 (8-ounce) package button or baby portabella mushrooms, quartered
  • 1 small white onion, peeled and diced
  • 2 Tablespoons olive oil
  • 1 head garlic, cloves peeled
  • 1 (12-ounce) can 2% evaporated milk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
  • pinch of cayenne
  • 12 ounces elbow macaroni (or any shape of pasta)
  • 1 Tablespoon butter
  • 8 ounces freshly-grated smoked or sharp white cheddar cheese (do not use pre-grated cheese)
  • 1/4 cup freshly-grated Parmesan cheese, plus extra for garnish

DIRECTIONS:

Preheat oven to 400°F.  Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.

In a large bowl, toss diced vegetables with olive oil. Season with a few generous…

View original post 223 more words

Roasted Vegetable Macaroni & Cheese Recipe

5

Roasted Vegetable Mac and Cheese -- pick out your favorite veggies and add them to this delicious, creamy, easy macaroni and cheese recipe! | gimmesomeoven.com

INGREDIENTS:

  • 1 large red bell pepper, cored and diced
  • 1 medium sweet potato, peeled and diced
  • 1 yellow squash, de-stemmed and diced
  • 1 small head of broccoli florets, chopped into bite-sized pieces
  • 1 (8-ounce) package button or baby portabella mushrooms, quartered
  • 1 small white onion, peeled and diced
  • 2 Tablespoons olive oil
  • 1 head garlic, cloves peeled
  • 1 (12-ounce) can 2% evaporated milk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
  • pinch of cayenne
  • 12 ounces elbow macaroni (or any shape of pasta)
  • 1 Tablespoon butter
  • 8 ounces freshly-grated smoked or sharp white cheddar cheese (do not use pre-grated cheese)
  • 1/4 cup freshly-grated Parmesan cheese, plus extra for garnish

DIRECTIONS:

Preheat oven to 400°F.  Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.

In a large bowl, toss diced vegetables with olive oil. Season with a few generous pinches of salt and pepper. Spread the vegetables out in an even layer on the baking sheet(s). Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them to form a sealed packet and place the packet in the center of the baking sheet. Bake for 30-40 minutes, or until vegetables are soft and have begun to brown a bit around the edges, giving them a stir halfway through and checking on the garlic to be sure that it doesn’t burn.

While the vegetables are roasting, bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.

Meanwhile, in a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. As soon as the butter is melted with the macaroni, pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 2-4 minutes, or until the sauce comes to a simmer.

Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the roasted vegetables and roasted garlic cloves until combined. Serve immediately, topped with extra Parmesan cheese if desired.

Credit: Gimme Some Oven