Honey and mustard glazed ham Recipe

Honey and mustard glazed ham Recipe

Honey and mustard glazed ham Recipe
Tasty and simle ingredients with all the tips included - nice one!

Honey and mustard glazed ham Recipe
Preparation Time 20 minutes/Cooking Time 85 minutes/serves 10

Ingredients of Honey and mustard glazed ham Recipe
7kg leg of ham, on the bone
Whole cloves
85g (1/3 cup) Dijon mustard
125ml (1/2 cup) honey
45g (1/4 cup, lightly packed) brown sugar
250ml (1 cup) apple juice
250ml (1 cup) dry sherry
Mango & coriander chutney (see related recipe), to serve

Description of Honey and mustard glazed ham Recipe
Preheat oven to 160°C. Place an oven shelf in the lowest position and remove all the other shelves. Use a small, sharp knife to cut around the shank of the ham in a zigzag pattern, about 10cm from the end (see tip 1). Run a knife under the rind around the edge of the ham. Gently lift the rind off in one piece by running your fingers between the rind and the fat (see tip 2). Wrap the rind in a damp tea towel and place in the fridge (see Storing Leftover Ham). Use a knife to score the fat in a diamond pattern, 1cm deep (see tip 3). Stud the corners of the diamonds with cloves.

Use a pastry brush to brush the mustard over the ham (see tip 4). Bake in oven for 20 minutes or until the ham starts to brown.

Combine the honey, sugar, apple juice and sherry in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the honey and sugar melt. Gently pour over the ham.

Bake, basting occasionally with the pan juices, for 1 hour or until golden brown. Transfer the ham to a serving platter and serve with the mango chutney (To carve, see tip 5).

Notes & tips for Honey and mustard glazed ham Recipe
Tip 1: To give the ham a decorative look, use a sharp knife to cut around the shank in a zigzag pattern, about 10cm from the end.
Tip 2: To remove rind in one piece, run your fingers between the rind and fat. Use your other hand to gently pull back the rind.
Tip 3: To give the ham a decorative look, score the fat, about 1cm deep, in a diamond pattern, taking care not to cut into the meat.
Tip 4: To get an even coverage, use a pastry brush to brush the mustard over the clove-studded ham.
Tip 5: To make it easy to carve your ham, place it on a flat work surface. Use a tea towel to firmly hold the shank of the ham. Make a vertical cut towards the bone, about 10cm from the shank, then make a second cut at an angle to the first. Remove the ham wedge and cut several thin slices parallel to the second cut, then carve along the bone to remove the cut slices of ham. Place the slices on serving plates to serve.
Storing leftover ham: In the fridge: Cover the ham with the reserved rind. Wash a clean tea towel, cloth ham bag or new pillowcase in a solution of 2 cups of water and 1 tablespoon of white vinegar. Wring out the excess liquid and wrap the ham in the tea towel or place in the bag or pillowcase. Place on a tray in the coldest part of the fridge for up to 3 weeks. Rinse the tea towel, bag or pillowcase in a fresh vinegar solution every 2-3 days.
In the freezer: Cut the meat from the bone. Wrap in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Thaw overnight in the fridge.
Make it ahead: You can make this recipe up to 1 day ahead. For storage tips, see Storing Leftover Ham, right. Serve at room temperature, or reheat in oven preheated to 180°C for 20 minutes.
Budget tip: Use a 3-4 kg half leg of ham and halve the quantities of the mustard, honey, sugar, apple juice and sherry.

Source - taste.com.au

Glazed ham with green peppercorns Recipe

Glazed ham with green peppercorns Recipe

Glazed ham with green peppercorns Recipe
Muscat and sticky marmalade create a caramelised citrus glaze, enhanced by the tangy bite of green peppercorns.

Ingredients of Glazed ham with green peppercorns Recipe
7kg leg of ham, on the bone
Cloves, to decorate
1 x 500g btl Rose's English Breakfast marmalade
125ml (1/2 cup) muscat
1 x 55g can green peppercorns, drained

Description of Glazed ham with green peppercorns Recipe
Rinse the ham under cold water and pat dry with paper towel. Use a small sharp knife to cut around the shank in a zigzag pattern, about 10cm from the end. Carefully run the knife under the rind around the edge of the ham. Gently lift the rind off in one piece, running your fingers between the rind and the fat. Wrap the rind in a damp tea towel and place in the fridge. (Use for storing leftover ham.)

Trim the excess fat from the ham, leaving a 1cm-thick covering all over. Use a knife to score the fat, about 5mm deep, in a diamond pattern, taking care not to cut into the meat. Stud the centres of the diamonds with cloves.

Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves except for the top shelf. Add 250ml (1 cup) of water to a large roasting pan. Place the ham on a wire rack in the pan. Wrap the shank in foil.

Heat the marmalade in a medium saucepan over medium heat, stirring often, for 4 minutes or until the marmalade melts and just starts to bubble. Add the muscat and stir until well combined.

Pour half the glaze over the ham. Use a spatula to spread over the surface to evenly coat. Add the peppercorns to the remaining glaze. Bake the ham in oven for 30 minutes. Turn the pan 180 degrees. Pour the remaining glaze over the ham. Bake in oven for a further 25-30 minutes or until golden brown. Set aside for 15 minutes to rest. Carve the ham and serve.

Notes & tips for Glazed ham with green peppercorns Recipe
Time plan tip: Prepare to the end of step 2 up to 1 day ahead. Store, covered with reserved rind and a prepared clean tea towel, new pillowcase or cloth ham bag in the fridge (see How to Store Leftover Ham, below). Continue from step 3, 41/4 hours ahead. Cover loosely with foil and set aside at room temperature.

Glazed ham with green peppercorns Recipe
Preparation Time 20 minutes/Cooking Time 65 minutes/serves 15

Source - Taste.com.au

Asparagus ham and mascarpone tarts Recipe

Asparagus ham and mascarpone tarts Recipe

Asparagus ham and mascarpone tarts Recipe

Yummo! The cheesy mixture tasted amazing. Worked very well withthe asparagus.

Makes 8

Ingredients of Asparagus ham and mascarpone tarts Recipe

2 frozen puff pastry sheets, thawed

30g unsalted butter

2 tsp olive oil, plus extra to drizzle

1 onion, finely chopped

150g sliced ham

2 tsp Dijon mustard

250g mascarpone cheese

2 bunches asparagus, trimmed, halved

1 egg, lightly beaten

1/4 cup shaved parmesan

Description of Asparagus ham and mascarpone tarts Recipe

Preheat the oven to 180°C and line 2 trays with baking paper. Cut each pastry sheet into 4 squares, then lightly score a 2.5cm border around the edges of each square with a knife, without cutting all the way through. Place the squares on the trays and chill while you prepare the filling.

Melt butter with oil in a frypan over medium heat and cook onion for 2-3 minutes, stirring, until softened but not coloured. Cool slightly. Finely chop ham in a food processor. Add onion, mustard and mascarpone, then pulse to just combine. Season to taste with salt and pepper.

Spread mixture within the border of each pastry square, then top with asparagus pieces, alternating tips and ends. Drizzle with oil and season with salt and pepper. Brush pastry borders with egg, then bake tarts for 20-25 minutes until pastry is golden and asparagus is tender. Top with parmesan and serve with a rocket salad if desired.

Source - Taste.com.au

Ham and capsicum muffin pizzas Recipe

Ham and capsicum muffin pizzas Recipe

Ham and capsicum muffin pizzas Recipe

This is awesome I am on a low fat diet so having this for lunch was yumm I used low fat ham & cheese so it loweered the amount of fat!!

Ingredients of Ham and capsicum muffin pizzas Recipe

4 wholemeal English muffins, split

80ml (1/3 cup) pizza sauce

1 small red capsicum, deseeded, thinly sliced crossways

100g shaved ham, thinly sliced

100g (1 cup) mozzarella, coarsely grated

fresh basil leaves to serve

Description of Ham and capsicum muffin pizzas Recipe

Preheat grill on high. Place 4 wholemeal English muffins, split, on a baking tray. Cook under grill for 1-2 minutes each side or until toasted.

Spread 80ml (1/3 cup) pizza sauce over the cut side of the muffins. Top with 1 small red capsicum, deseeded, thinly sliced crossways, 100g shaved ham, thinly sliced, and 100g (1 cup) coarsely grated mozzarella. Cook under grill for 1 minute or until the mozzarella melts.

Sprinkle with fresh basil leaves to serve.

Ham and capsicum muffin pizzas Recipe

Preparation Time 10 minutes/Cooking Time 5 minutes/serves 4

Source - Taste.com.au

Pasta with ham and 3 cheeses Recipe

Pasta with ham and 3 cheeses Recipe

Pasta with ham and 3 cheeses Recipe
This was really easy to make (perfect for weeknight cooking).

serves 4

Ingredients of Pasta with ham and 3 cheeses Recipe
400g rigatoni or other tube pasta
250g diced ham
3/4 cup (150g) semi-dried tomatoes
200g feta, crumbled
2 cups (200g) grated mozzarella
1 cup (250ml) thickened cream
1 tbs chopped fresh thyme
2 tbs grated parmesan

Description of Pasta with ham and 3 cheeses Recipe
Preheat the oven to 180°C. Grease four 300ml individual ovenproof dishes.

Cook the pasta in a large pan of boiling salted water until al dente, drain, then toss in a bowl with the ham, semi-dried tomatoes, feta, mozzarella, cream and thyme, and season well with salt and pepper. Divide among the dishes, cover loosely with foil and bake for 15 minutes. Remove the foil and stir to coat the pasta with the melted cheeses. Sprinkle with the parmesan and bake, uncovered, for a further 10 minutes.

Source - Taste.com.au

Ham and pineapple muffins Recipe

Ham and pineapple muffins Recipe

Ham and pineapple muffins Recipe

Very easy to make. I did chop the pineapple into smaller pieces so they weren't so chunky.

Ingredients of Ham and pineapple muffins Recipe

2 cups self-raising flour

2 tablespoons caster sugar

1 teaspoon baking powder

8 Moraitis truss cherry tomatoes, chopped

225g can pineapple pieces in natural juice, drained

80g Primo shaved ham, chopped

1 cup grated tasty cheese

2 eggs

3/4 cup milk

1/2 cup olive oil

Description of Ham and pineapple muffins Recipe

Preheat oven to 200°C. Lightly grease a 6-hole, 3/4-cup capacity (180ml) texas muffin pan.

Sift flour, sugar and baking powder into large bowl. Add tomatoes, pineapple, ham and cheese and stir to combine. Using a fork, whisk eggs, milk and oil together in a jug until combined. Add to dry ingredients. Using a large metal spoon, stir until just combined.

Two-thirds fill muffin holes with mixture. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely.

Notes & tips for Ham and pineapple muffins Recipe

To freeze: Wrap each muffin in plastic wrap, then foil. Freeze for up to 3 months. Remove from freezer in the morning. Place frozen muffin in lunch box. Muffin will thaw by lunchtime.

Source - Taste.com.au

Ham and vegetable spring rolls recipe

Ham and vegetable spring rolls recipe

Ham and vegetable spring rolls recipe

These are really easy and extremely tasty. They are great.

Makes 6

Ingredients of Ham and vegetable spring rolls recipe

1 packet spring roll wrappers (215mm x 215mm)

80g shaved leg ham, chopped

125g can creamed corn

1 small carrot, finely diced

1 stick celery, finely diced

1 green onion, thinly sliced

olive oil spray

sweet chutney, to serve

Description of Ham and vegetable spring rolls recipe

Preheat oven to 200°C. Thaw 6 wrappers (this takes about 10 minutes). Line a baking tray with baking paper.

Combine ham, creamed corn, carrot, celery and green onion.

Place a heaped spoon of filling in 1 corner of each wrapper. Brush edges lightly with water. Fold corner over filling, then roll up firmly and press to seal. Place on tray. Spray lightly with olive oil.

Bake for 15 to 20 minutes or until light golden. Serve with sweet chutney.

Notes & tips for Ham and vegetable spring rolls recipe

Nutritional information is per roll.

Source - Taste.com.au

Ham ricotta and rocket cannelloni Recipe

Ham ricotta and rocket cannelloni Recipe

Ham ricotta and rocket cannelloni Recipe
Really God Taste

Ingredients of Ham ricotta and rocket cannelloni Recipe
700g ricotta
250g chopped off the bone ham
45g rocket leaves, chopped
1/2 cup grated parmesan
8 fresh lasagne sheets
3/4 cup bottled tomato pasta sauce
1 1/2 cups grated mozzarella
4 roma tomatoes sliced

Description of Ham ricotta and rocket cannelloni Recipe
Preheat oven to 180°C. Lightly grease the base of a large ovenproof baking dish.

Combine the ricotta, ham, rocket, parmesan, salt and pepper in a large bowl.

Cut the lasagne sheets into 14cm x 16cm pieces. Place approximately 1/3 cup of the ricotta mixture along the centre of each sheet and roll up to form a tube. Repeat with the remaining ricotta mixture and lasagne sheets to make 8 tubes.

Spoon the tomato pasta sauce into the base of the greased baking dish. Top with the tubes, arranging them side-by-side. Drizzle the tubes with a little olive oil, then sprinkle with the mozzarella. Top with the tomato slices and bake for 30 minutes or until golden. Serve with a simple green salad if desired.

Ham ricotta and rocket cannelloni Recipe
Preparation Time 15 minutes/Cooking Time 30 minutes/serves 4

Source - Taste.com.au

Little ham cheese and chive quiches Recipe

Little ham cheese and chive quiches Recipe

Little ham cheese and chive quiches Recipe

Very yummy - first time we made a quiche and it worked great. We even used our own pastry in the thermomix. We used bacon instead of ham and normal cream with one extra egg.

Ingredients of Little ham cheese and chive quiches Recipe

2 sheets ready-rolled frozen shortcrust pastry, partially thawed

2 eggs

1/2 cup Dairy Whip Whipped Cream

1 tsp American mustard

125g sliced ham, finely chopped

100g (1 cup) cheddar cheese, grated

1 tbs finely chopped chives

Description of Little ham cheese and chive quiches Recipe

Preheat oven to 200°C. Grease 2 patty pan trays. Using a 6.5cm round pastry cutter, cut 20 circles from the pastry. Line prepared trays with pastry rounds.

Whisk eggs, Dairy Whip and mustard in a bowl until combined. Add ham, cheddar and chives. Season with salt and pepper. Spoon 1 tablespoonful of mixture into each pastry case. Bake for 10 minutes or until pastry is golden and the filling is set. Transfer to a wire rack to cool.

Notes & tips for Little ham cheese and chive quiches Recipe

Tip: Wipe nozzle after use to ensure maximum freshness.

Little ham cheese and chive quiches Recipe

Preparation Time 10 minutes/Cooking Time 10 minutes/serves 20

Source - Taste.com.au

Ham and cheese French toast recipe

Ham and cheese French toast recipe

Ham and cheese French toast recipe
used very thick slice & very nice

serves 6

Ingredients of Ham and cheese French toast recipe
1 unsliced loaf white bread
2 tablespoons wholegrain mustard
180g provolone or Swiss cheese, thinly sliced
100g shaved ham
2 eggs
1/4 cup milk
60g butter, chopped
2 tablespoons olive oil

Description of Ham and cheese French toast recipe
Cut four 3cm-thick slices from loaf. Cut a pocket lengthways through the centre of each slice of bread (do not cut all the way through). Spread inside of pockets with mustard. Fill with cheese and ham.

Whisk eggs and milk in a shallow dish. Season with salt and pepper.

Heat a non-stick frying pan or barbecue plate over medium heat. Add half the butter and 1 tablespoon oil. Brush surface to coat. Dip bread, 1 slice at a time, into egg mixture and turn to coat. Hold over dish to drain. Cook, in batches, for 3 minutes each side or until golden, adding remaining butter and oil as required. Slice French toast in half crossways. Serve.

Source - Taste.com.au

Ham and pineapple calzone Recipe

Ham and pineapple calzone Recipe

Ham and pineapple calzone Recipe

This was so yummy. I made a double batch and my hubby ate 3!! I made the ham and pineapple filling and a seafood one. Both were really yum. Could fill with anything!

serves 4

Ingredients of Ham and pineapple calzone Recipe

Pizza dough

8g sachet dried yeast

pinch salt

1 teaspoon caster sugar

2 1/2 cups plain flour

2 tablespoons olive oil

Filling

1/3 cup pizza sauce

200g leg ham, diced

225g can crushed pineapple, drained

1 cup COON Pizza Shredded Cheese

Description of Ham and pineapple calzone Recipe

Preheat oven to 210°C. Line 2 baking trays with baking paper.

Make pizza dough Combine 200ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover and stand for 5 minutes or until bubbles appear on surface. Sift flour into a large bowl. Add yeast mixture and oil and mix to form a soft dough.

Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut into quarters. Roll each piece out to an 18cm (diameter) round. Brush edges with water.

Spread 1 tablespoon pizza sauce over each round. Combine ham, pineapple and COON Pizza Shredded Cheese in a bowl. Spread evenly over half of each round. Fold over dough. Crimp edges to seal. Place on prepared trays. Bake for 10 minutes. Swap trays. Bake for a further 10 minutes or until pastry is golden. Serve.

Source - Taste.com.au

Asparagus rocket and ham omelette

Asparagus rocket and ham omelette

Asparagus rocket and ham omelette
Another wonderful, tasty, super easy recipe.

serves 4

Ingredients of Asparagus rocket and ham omelette
16 fresh asparagus spears, woody ends trimmed
Olive oil spray
8 eggs, lightly beaten
1/3 cup (30g) grated parmesan or reduced-fat cheese
80g pkt Woolworths Fresh baby rocket
100g sliced lite ham
Freshly ground pepper

Description of Asparagus rocket and ham omelette
Plunge the asparagus into a bowl of boiling water for about 2 minutes, then drain.

Heat an 18cm non-stick frying pan and spray with a little olive oil. Pour 1/4 of the beaten eggs into the pan and swirl to coat base. Cook for 2-3 minutes or until just set.

Slide the omelette onto a serving plate. Scatter half of the omelette with a little cheese, rocket leaves, a few ham slices and 4 asparagus spears. Scatter over a little more cheese and season with pepper. Fold over the omelette to enclose. Repeat with the remaining egg and filling ingredients to make 4 omelettes. Serve immediately.

Source - Taste.com.au

Ham feta and tomato quiche

Ham feta and tomato quiche

Ham feta and tomato quiche

This was delicious. I've made this before and thought the feta taste was too strong, so this time I halved the amount of feta and replaced the other half with cheddar cheese. Much better!

serves 4

Ingredients of Ham feta and tomato quiche

2 sheets frozen ready-rolled shortcrust pastry, partially thawed

100g ham, chopped

100g feta cheese, crumbled

100g semi-dried tomatoes, chopped

4 eggs

1/2 cup thickened cream

Description of Ham feta and tomato quiche

Use pastry to line base and sides of a 2.5cm deep, 22cm (base) fluted, loosebased flan pan. Trim excess pastry. Freeze for 10 minutes or until pastry is firm.

Preheat oven and a baking tray to 200°C. Place flan on hot tray. Bake pastry case for 10 to 12 minutes or until light golden. Remove from oven. Reduce oven to 180°C.

Spread ham, feta and tomatoes over pastry. Beat eggs, cream and salt and pepper in a jug. Pour into pastry case. Bake for 25 minutes or until set in centre. Serve.

Notes & tips for Ham feta and tomato quiche

To freeze: Allow to cool for 30 minutes. Remove from pan. Place in an airtight container. Freeze for up to 3 months.

To reheat: Thaw in fridge for 12 hours. Place quiche on a baking tray and heat in a 180°C oven for 15 to 20 minutes.

Source - taste.com.au

Ham and pineapple scrolls Recipe

Ham and pineapple scrolls Recipe

Ham and pineapple scrolls Recipe
I have made these a couple of times and frozen them for lunchboxes.

Ingredients of Ham and pineapple scrolls Recipe
2 1/2 cups (325g) self-raising flour
1 tsp baking powder
Pinch salt
55g chilled butter
1 cup (250ml) milk
1/3 cup prepared pasta sauce
120g shaved ham, shredded
440g can unsweetened crushed pineapple, well drained
1 cup (100g) grated cheddar cheese

Description of Ham and pineapple scrolls Recipe
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Sift flour, baking powder and salt into a large bowl. Rub in butter with your fingertips to form fine breadcrumbs. Stir in milk with a flat bladed knife, until dough comes together.

Tip dough onto a lightly floured surface and knead gently. Divide dough in half and roll out each portion to a 15cm x 30cm rectangle. Spread each portion with pasta sauce. Sprinkle each with ham, pineapple and cheese. Roll up from the longer side to enclose filling.

Trim end if necessary. Cut into 2cm wide pieces with a lightly floured serrated knife. Place onto a prepared tray, allowing room for spreading. Bake for 17-20 minutes, or until puffed and golden. Scrolls can be served warm or cold.

Ham and pineapple scrolls Recipe
Preparation Time 20 minutes/Cooking Time 20 minutes/Makes 24

Source - Taste.com.au

Little ham and cheese tarts

Little ham and cheese tarts

Little ham and cheese tarts

Absolutley loved these and so do the kids I changed onion to spring onion so I didnt have to cook them before Yum Yum !!!!

Makes 12

Ingredients of Little ham and cheese tarts

2 teaspoons olive oil

1 small onion, finely chopped

3 sheets frozen puff pastry sheets, thawed

100g sliced ham, finely chopped

1 1/2 cups finely grated cheese

4 eggs

3/4 cup milk

Description of Little ham and cheese tarts

Preheat oven to 200ºC. Lightly grease a 12 x 1/3-cup capacity muffin pan.

Heat oil in a small non-stick frying pan over medium heat. Add onion. Cook for 3 minutes, or until soft. Set aside to cool.

Cut 4 x 10cm (diameter) circles from each sheet of pastry. Use to line muffin holes. Combine onion, ham and cheese. Divide between pastry shells.

Combine eggs and milk in a jug. Whisk with a fork. Pour over ham mixture.

Bake for 20 minutes, or until puffed and golden. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Notes & tips for Little ham and cheese tarts

Lunch box tip: Pack into lunch box with fresh fruit, a muesli bar and a cold drink.

Source - Taste.com.au

Ham and tomato cheese scrolls

Ham and tomato cheese scrolls

Ham and tomato cheese scrolls

A bit like a savoury scone, kids thought they were great and loved helping to make their own lunch

Makes 12

Ingredients of Ham and tomato cheese scrolls

2 cups self-raising flour

30g butter, chilled, chopped

3/4 cup milk

1/2 cup tomato pasta sauce

1 cup grated tasty cheese

100g shaved ham, chopped

Description of Ham and tomato cheese scrolls

Preheat oven to 200°C. Line a large baking tray with baking paper. Sift flour into a large bowl. Add butter. Using your fingertips, rub butter into flour until combined. Make a well in the centre.

Pour milk into well. Using a flat-bladed knife, stir until mixture is almost combined. Using your hands, bring dough together into a ball. Turn onto a lightly floured surface. Gently knead dough until almost smooth. Using a rolling pin, roll dough out to a 24cm x 36cm rectangle.

Spread pasta sauce over dough, leaving a 3cm border along both long edges. Sprinkle cheese and ham over sauce. Roll up dough firmly like a Swiss roll. Cut into 12 slices. Arrange scrolls close together on prepared tray, ensuring join is turned inwards so scrolls don't unroll while cooking. Bake for 18 to 20 minutes or until light golden and cooked through. Serve.

Source - Taste.com.au

Chicken ham and leek pie Recipe

Chicken ham and leek pie Recipe

Chicken ham and leek pie Recipe
This is delicious. I added carrot, mushroom, cracked pepper and sea salt. I also used puff pastry because i prefer puff pastry. It went down a treat and i even got asked for the recipe.

serves 6

Ingredients of Chicken ham and leek pie Recipe
40g butter
2 leeks, halved, washed, sliced
150g ham steaks, diced
1kg chicken thigh fillets, cubed
1/4 cup plain flour
1 cup light thickened cream
1 tablespoon Dijon mustard
3 sheets shortcrust pastry
1 egg, lightly beaten

Description of Chicken ham and leek pie Recipe
Melt butter in a frying pan over medium heat. Add leeks and ham. Cook for 3 minutes or until leeks are soft. Add chicken. Cook, stirring occasionally, for 6 to 8 minutes or until browned.

Sprinkle flour over chicken mixture. Cook, stirring, for 1 minute. Remove from heat. Slowly add cream, stirring until well combined. Stir in mustard. Return to heat. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce is thickened. Refrigerate until cold.

Place a baking tray into oven. Preheat oven and tray to 200°C. Grease and line a 22cm (base) loose-based springform cake pan.

Use 2 sheets of pastry to line base and sides of pan. Spoon chicken mixture into pastry. Use remaining pastry to cover filling. Cut a cross in centre. Poke a pie funnel through (if using). Fold pastry around sides of pan over pastry lid. Press to seal. Brush with egg. Place onto baking tray. Bake for 15 minutes. Reduce heat to 180°C. Bake for a further 30 minutes or until golden. Stand for 10 minutes. Serve.

Source - taste.com.au

Ham barley and vegetable soup

Ham barley and vegetable soup

Ham barley and vegetable soup

This is a fantastic soup. The barley really thickens it up - a really hearty meal. I'll make double next time!

Ingredients of Ham barley and vegetable soup

1 tbs olive oil

2 onions, chopped

1 (about 600g) smoked ham hock

10 cups water

1 cup pearl barley, rinsed, drained

2 carrots, sliced

3 celery sticks, sliced

2 zucchini, sliced

Salt & freshly ground pepper

Crusty bread, to serve

Description of Ham barley and vegetable soup

Heat oil in a large, deep saucepan over medium heat. Add onions and cook, stirring often, for 10 minutes or until soft. Add ham hock and water. Cover and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes.

Add barley to the pan. Simmer, uncovered, for a further 40 minutes. Add carrots, celery and zucchini and continue to cook for 20 minutes or until the meat starts to fall off the bone. Remove ham hock from soup and set aside to cool slightly. Remove pan from heat.

Once meat is cool enough to handle, remove flesh. Shred or chop. Return to the pan. Taste and season with salt and pepper. Return pan to low heat and stir until heated through.

Divide soup among serving bowls. Serve with bread.

Notes & tips for Ham barley and vegetable soup

Wine suggestion: Fresh and zesty, Peter Lehmann Semillon is a refreshingly crisp wine. Serve lightly chilled, it goes well with chicken and seafood. It can be cellared to develop its honey flavours.

Ham barley and vegetable soup

Preparation Time 15 minutes/Cooking Time 100 minutes/serves 6

Source - Taste.com.au

Ham corn and capsicum pasta

Ham corn and capsicum pasta

Ham corn and capsicum pasta
Have been making this often over the summer, great and something a bit different than the old rice salad. Everywhere I have taken it everyone wants the recipe! Definitely a family favourite.

Ingredients of Ham corn and capsicum pasta
3 slices ham off the bone
400g risoni (see note)
50g baby rocket leaves
1 red capsicum, sliced
300g can corn kernels, drained
1/4 cup finely grated parmesan
1 1/2 tablespoons olive oil
3 teaspoons red wine vinegar

Description of Ham corn and capsicum pasta
Cook risoni in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and transfer to a large bowl.
Place red wine vinegar, olive oil, salt and pepper in a small bowl, and whisk until fully combined.
Fold ham, corn, capsicum, parmesan and rocket through pasta. Add dressing and toss to combine. Serve warm or cold.

Notes & tips for Ham corn and capsicum pasta
Risoni is a rice-shaped pasta traditionally used in Italian soups but it also works well in pasta dishes. It's available in the dried pasta section of supermarkets.

Ham corn and capsicum pasta
Preparation Time 15 minutes/Cooking Time 15 minutes/serves 4

Source - Taste.com.au

Cranberry and Orange Spiced Baked Ham

Cranberry and Orange Spiced Baked Ham

Cranberry and Orange Spiced Baked Ham

Succulent Ham topped with orange slices, cranberry sauce and cinnamon sticks.

Ingredients of Cranberry and Orange Spiced Baked Ham

2.8kg cooked ham

String for tying cinnamon sticks

2-3 cinnamon sticks

1 orange, thinly sliced

275g jar whole cranberry sauce

2 tablespoons golden syrup

1/4 cup orange juice

Fresh bay leaves for garnish

Description of Cranberry and Orange Spiced Baked Ham

1.Remove skin from ham and discard. Place ham into a greased ovenproof dish and top with orange slices. Wrap string around the centre of ham and tie 2-3 cinnamon sticks on top.

2.Combine cranberry sauce, golden syrup and orange juice and spoon onto ham. Bake in preheated oven at 180°C for 30 minutes, spooning glaze over ham halfway through cooking time. Serve ham cut into slices and garnished with fresh bay leaves.

Cranberry and Orange Spiced Baked Ham

serves 12 15 min

Source - simplygreatmeals.com.au