Post by boxofcolours on Dec 7, 2009 16:14:53 GMT -5
This has become a family favourite & thanks must go to Nigella Lawson whose recipe this is (albeit tweaked a little by me)
2kg Mild cure gammon
1 onion, peeled & cut in half
2 litre bottle of Coca-Cola
Glaze:
Cloves
Honey (as much or as little as you like)
English mustard powder (again as much as you like)
Demera sugar as above
Put the ham/gammon in a big saucepan with the onion and the Coke. Bring to the boil, reduce to a simmer, put the lid on though not tightly & cook for just under 2 1/2 hours.
(for larger or smaller ham/gammon joints work on 1 hour per kg)
Pre-heat your oven to 240°C/gas mark 9
Now once cooked, you're going to have to let the ham cool for a bit or you'll burn your fingers. Once cooled a tad, remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife making diamond shapes & stud each diamond with a clove. Then drizzle the honey over the ham, careful not to dislodge the cloves. Finally, gently pat the mustard & sugar onto the honey covered ham.
Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished & bubbly.
If you want to cook the ham early & glaze it later you'll need to give it 30-40 minutes, from room temperature at 180°C/gas mark 4.
The size I've quoted is supposed to serve 8.
I usually serve it with mashed potatoes, peas & sweetcorn - we'll be having this Boxing Day (day after Christmas in UK) - my Mum requested it ;D
You'll laugh, I bought such a large ham/gammon from Costco for Christmas that I then had to go and buy a new jumbo saucepan to cook it in as it wouldn't fit in the one I normally use
2kg Mild cure gammon
1 onion, peeled & cut in half
2 litre bottle of Coca-Cola
Glaze:
Cloves
Honey (as much or as little as you like)
English mustard powder (again as much as you like)
Demera sugar as above
Put the ham/gammon in a big saucepan with the onion and the Coke. Bring to the boil, reduce to a simmer, put the lid on though not tightly & cook for just under 2 1/2 hours.
(for larger or smaller ham/gammon joints work on 1 hour per kg)
Pre-heat your oven to 240°C/gas mark 9
Now once cooked, you're going to have to let the ham cool for a bit or you'll burn your fingers. Once cooled a tad, remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife making diamond shapes & stud each diamond with a clove. Then drizzle the honey over the ham, careful not to dislodge the cloves. Finally, gently pat the mustard & sugar onto the honey covered ham.
Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished & bubbly.
If you want to cook the ham early & glaze it later you'll need to give it 30-40 minutes, from room temperature at 180°C/gas mark 4.
The size I've quoted is supposed to serve 8.
I usually serve it with mashed potatoes, peas & sweetcorn - we'll be having this Boxing Day (day after Christmas in UK) - my Mum requested it ;D
You'll laugh, I bought such a large ham/gammon from Costco for Christmas that I then had to go and buy a new jumbo saucepan to cook it in as it wouldn't fit in the one I normally use
See Susan, you really are an oracle! ;D The recipe sounds great. Can't wait to try it! Gail