Ingredients:

Make the dough. You can do this part up to three days in advance.

1. SIFT the flour, ginger, cinnamon, cloves, baking powder and salt together in a medium bowl. Set aside.
2. PLACE the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy.
3. SWITCH the mixer to low speed and gradually add the egg, molasses and vanilla extract. Increase the speed to medium and beat until smooth.
4. SWITCH the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one.
5. TURN the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.
6. DIVIDE the dough in half. Roll each half into a log about 1½ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center to prevent air pockets and to keep the logs at an even thickness.
7. WRAP the logs in plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.

Bake the cookies.

1. PREHEAT the oven to 400°F. Line the bottoms of two 12″ x 18″ sheet pans with parchment paper.
2. REMOVE the logs from the refrigerator and unwrap them. Using a ruler and a sharp knife, cut each log into rounds ¼ inch thick. If the dough crumbles as you cut it, reshape each slice.
3. PLACE the rounds on the prepared pans, spacing them 2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until the cookies are set but soft enough to hold a slight indentation when pressed with a fingertip (about 7 to 10 minutes).
4. LET cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week. Yield: 50-60 2-inch cookies.

Source: http://www.thenibble.com/reviews/main/cookies/cookies2/ginger-snaps-recipe.asp

Ingredients:

1. Preheat oven to 350 degrees
2. Score top of ham into diamonds and stud center of each diamond with a clove.
3. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham.
4. Bake for another 35 minutes
5. Transfer ham to a platter and let stand 15 minutes before carving.Preheat oven to 350 degrees

   Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

Recipe courtesy of Georgia Downard

Source: foodnetwork.com

Ingredients:

1. Preheat the oven to 230C/450F/Gas 8.
2. Soak the saffron or tumeric in a little of the wine.
3. Rub the chicken all over with the pepper and cinnamon and place the chicken in an ovenproof dish.
4. Cut the tops off the garlic bulbs so you can see the cloves and arrange them around the chicken with the ginger.
5. Pour a little olive oil into the garlic bulbs and pour the saffron and remaining wine around the chicken.
6. Season the chicken with salt and place in the oven.
7. Roast for 20 minutes
8. Lower the oven temperature to 170C/325F/Gas 3
9. Cook for another 40 minutes, partly covered with tinfoil, until the juices run clear and the chicken is cooked through.
10. Baste the chicken and garlic regularly during cooking.

Source: bbc.co.uk

Ingredients:

Meat

Chimichurri (Sauce)

Meat

1. Sprinkle Kosher or Sea Salt on the steaks so it lightly coats it. Set aside.
2. Heat up charcoal and place on bottom of the grill (or parrilla).
3. Place the meat on the grill/parrilla and let it cook until the meat is medium-rare (around 140ºF)

 Chimichurri

1. Place all ingredients in a food processor or blender until finely chopped, but not pureed.
2. Spoon on top of steak and enjoy