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Molasses and Ginger Ham, Creamy Spinach Pilaf

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6

servings

0:10

Preparation

2:40

COOKING

3:05

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

molasses and ginger ham:

6 6/10 lb
(3 kg)
bone-in ham

2 cups
(500 mL)
molasses

1/4 cup
(60 mL)
Dijon mustard

15

large slices of fresh ginger 1/8" (3 mm) thick

creamy spinach pilaf:

multigrain rice mix

vegetable stock

1 Tbsp.
(15 ml)
butter

1/2 cup
(125 mL)
shallots, finely chopped

1 1/2 cup
(380 mL)
old-fashioned 15 % cream

2 cups
(500 mL)
frozen spinach

Imprimer ma sélection

Preparation

Molasses and ginger ham:

De-salt ham by boiling in water. In a large pot, cover ham with fresh water, bring to a boil and let simmer 20 minutes. Repeat the steps.

Remove water and place ham into empty pot.

Pour molasses over ham and cover with water.

Add ginger slices and Dijon mustard.

Bring to a boil and simmer for 2 hours.

Remove ham and let rest for 15 minutes before pulling apart with your hands.

Place pieces on a serving plate.

Creamy spinach pilaf:

Cook enough rice for 6 people following package directions, replacing water with vegetable stock.

Do not add salt.

In a large pan, cook shallots in butter over medium heat for 2 minutes.

Add cream, bring to a boil, then set heat to low.

Add spinach.

Cover and let cook, stirring a few times, until spinach blends with cream and the mixture is heated through.

Add cooked rice.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.