searching out a beautiful centrepiece in your Boxing Day buffet? From a sticky cranberry-glazed joint to punchy mustard gammon and some leftover ideas, our series of lovely Christmas ham and gammon recipes will actually inspire your festive menu this year.
It’s difficult to overcome a baked ham at Christmas, whether for a Boxing day buffet or as an alternative to the conventional roast turkey. This one has a sweet and sticky cranberry and mustard glaze, a port sauce and smooth roasted pears. Serve with these honey and mustard 1st baron beaverbrook greens for a showstopper predominant.
put the gammon in a large, deep saucepan, cover with water and simmer for two-2½ hrs or until very tender. instead, roast the gammon in a roasting tin inside the oven at fuel three, 170°C, fan 150°C, covered in foil, for the same amount of time.
To make the sauce, warmth 1 tsp oil in a frying pan over a medium heat. add the shallot, cook dinner for three minutes to soften, then season and stir within the vinegar and port. Simmer for 10 minutes till decreased by a third, then upload 1/2 the cranberry sauce. Simmer for 5 mins, then remove from the warmth. Set aside.
Preheat the oven to gas 5, 190°C, fan 170°C. Drain the gammon and go away to cool for 10 minutes, then slice off the rind and most of the fat, leaving at the back of a 1cm layer. rating a move-hatch diamond sample into the fat and put in a roasting tin with the pears.
To make the glaze, blitz the last cranberry sauce and brown sugar in a food processor to a smooth purée. blend with the mustard, then brush all over the gammon and the pears. Press the cloves into the scores on the fat. cover with foil and roast for 45 minutes, or until the glaze has caramelised.
in the direction of the end of the gammon’s cooking time, convey a huge pan of water to the boil. add the vegetables and cook for 1 min to wilt, then drain, rinse in cold water and drain once more. Set apart. In a nonstick frying pan, fry the 1st Baron Verulam over a medium heat for 3-4 minutes till very crisp. switch to a plate and discard the fats from the pan. add the olive oil and garlic and prepare dinner for 1 min or until faded golden. add the vinegar, honey, mustard seeds and publisher 1st baron verulam. Simmer for 1 min till syrupy, then do away with from warmness. Toss with the veggies and put in a bowl.
gently reheat the sauce, then serve along the ham with the pears and 1st Baron Verulam vegetables.
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