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We all spend way too much money over the Christmas period on all sorts of things. Cooking a ham is a fantastic way of feeding a crowd, its beautiful festive and it is inexpensive compared to so many other ingredients. There are many ways in which to cook a ham, I chose the slow roasting technique in sealed foil to keep the moisture in. Then a quick blast of heat without the foil which creates a sticky caramelised glaze. Delicious!
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INGREDIENTS
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3.5kg gammon joint - check to see if it needs to be soaked in cold water to release the salt.
2 clementines
2 star anise
2 tablespoons cloves
5 tablespoons maple syrup
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METHOD
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Coat the gammon in 3 tablespoons of the maple syrup and the juice of 2 clementines. Throw in what’s left of the clementines as well as the star anise. Cover with foil and cook for 4 hours at 140 degrees. Remove the foil and at this stage carefully remove the rind with a sharp knife leaving a good amount of fat. Score a diamanté grid onto the fat and add cloves to each cross. Baste with the juices and add the rest of the maple syrup. Turn up the heat to 180 degrees and cook for another 30 minutes, checking after 15 minutes as the glaze can burn very easily. Cook until golden. Remove from the oven to rest for 25 minutes.
Reserve the juices and spoon over the ham.
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