Garlic Baked Brie and Tomme Blanc.

 Garlic Baked Brie and Tomme Blanc.

(With Cider Glazed Ham)

Equipment: 

Oven tray lined with foil.

Place 

-200g Brie, with

-300g Tomme Blanc on the prepared tin. Add

-2 cloves, finely chopped, garlic,

-1 sliced onion,

-2 chopped chillies (optional),

-1tsp paprika 

-black pepper,

-1 tbsp chopped chives, drizzle over

-olive oil.

Baked in 200c fan forced oven 20 minutes.

                 Cider and Apricot Glazed Ham 

Easy and delicious.

Equipment:

Large stock pot.

In a large stock pot, put in

-2.1kg Ham joint, with

-1 litre Cider (reserve 1/2 cup)

-2litres water, 

-10-15 cloves,

-1 tsp black peppercorns,

-bay leaves,

-parsley,

-2 carrots, cut into chunks,

-2 stalks celery, cut into chunks,

-1 large onion, quartered,

-1 large Bramley Apple, cut into chunks.

Bring to the boil and turn the heat down to a gentle simmer.

Cook for 2 hrs. Leave the ham to cool in the stock pot.

                For the glaze.

-150g apricot preserve,

-30g brown sugar,

-1 tsp ground ginger,

-1 tsp ground cinnamon,

-reserved cider.

Mix the above ingredients in a bowl, leave aside until needed.

Oven 180c fan forced.

When the ham is cooled enough to handle, remove the fat. Spread the glaze liberally over the ham.

Bake 45 minutes, basting every 15 minutes.