i Lead Recipes

Spare ribs (also called spareribs) are a variety of pork ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork ribs. They are a long cut from the lower portion of the pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them. Spare ribs are also popular in the United States. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a sauce. Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.

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The pork tenderloin is a cut of pork. It is often sold as pre-packaged products by large grocery stores, they are available plain (not seasoned), and flavoured with a marinade. As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the central spine portion, which more or less hangs between the shoulder blade and hip socket. This is the most tender part of the animal, because the muscles that support the inner organs are not used for locomotion.

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Ham cooked this way is full of flavour and very succulent. Entertaining in summer  becomes a breeze as the ham is prepared in advance.

INGREDIENTS

5 kg smoked ham

5ml mustard powder

10ml finely ground ginger

1 bay leaf

5 peppercorns

500ml stock

BASTING

250ml apricot juice

25ml lemon juice

25ml ginger syrup

25ml honey

125ml ginger jam (finely chopped)

GARNISH

410g cherries

410 apricot halves

410 pineapple rings cloves

1. Spread ham with ground ginger and mustard powder. Place into large/medium roasting pan and add pepper, bay leaf and stock.
2. Cover and bake at 160ºC for 4 hours. Remove from oven and drain stock.
3. Carefully remove skin and make diamond incisions on the layer of fat.
4. Garnish with cherries, apricots and cloves.
5. Mix the ingredients for the basting and use this to baste ham.
6. Bake uncovered at 180ºC for 30 minutes. Regularly baste ham during these 30 minutes.
7. Serve hot or cold with homemade mustard and pineapples on the side.

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