Sunday, December 23, 2012

Christmas Ham


Rich, dark and spicy sweet, this is a ham which should carry on bringing festive cheer long after the big day is over.
Serves 8
1 boneless gammon joint, about 2kg
3 tbsp molasses or black treacle
1 tsp cloves
Pinch of mace
1 bay leaf
1 tsp allspice
1 tbsp black peppercorns
Peel of ½ an orange, cut into thin strips
Handful of cloves
For the glaze:
5 tbsp dark brown sugar, plus extra to sprinkle
1½ tbsp mustard powder
Finely grated zest of ½ orange
20ml ginger wine
1. Put the ham in a large stock pot, and cover with cold water. Add the molasses, spices and orange peel and bring slowly to a simmer, skimming off any scum. Simmer very gently for about an hour and a half, until the internal temperature of the ham reaches 68C.
2. Heat the oven to 220C. Lift the ham out of the liquid (which can be used to make delicious baked beans), allow to cool slightly, then carefully cut off the skin, leaving as much fat beneath as possible. Score this in a diamond pattern, and stud the intersections with cloves. Put the ham in a foil-lined roasting tray.

3. Mix together the glaze ingredients into a thick paste, and brush this all over the fat. Put into the hot oven for about 25 minutes, basting twice during this time, and adding a sprinkle more sugar as you go, until the glaze is caramelised and bubbling. Allow to cool completely before serving.
If you follow the tradition of cooking a Christmas ham, how do you do yours? Is there any better way of using up the leftovers than a doorstop sandwich with a good dollop of mustard – and if you don't do ham, tell us, what does keep you going until real life resumes in January?


For the ham

  • kilogram(s) gammon (mild cure)
  • 1 onion(s) (peeled and cut in half)
  • litre(s) coca-cola

For the glaze

  • 1 handful cloves
  • 1 tablespoon(s) black treacle
  • 2 teaspoon(s) english mustard (powder)
  • 2 tablespoon(s) demerara sugar





Notes:

I don't throw the skin away. Instead I put it on baking paper on a baking tray with loads of salt. I then cover it with more baking paper and another baking tray and put in an oven until it becomes crispy. Ham scratchings are the treat before the glazed ham dinner.

After I have poached the ham I leave it to cool for 15 mins then take the skin off. A hot oven and about 20-30 mins seems to crisp them up a treat. The baking paper and two baking trays are needed otherwise they pop around everywhere and curl up. This way they stay nice and flat.

No comments: