Difference between revisions of "Gammon"
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| + | {{recipesummary|Image=[[File:Schweizerhaus roast knuckle dsc02946.jpg|350px]]|}} | ||
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| + | ==Description== | ||
| + | Baked Gammon <ref>{{cite book|last=Lawson|first=Nigella |title=Nigella Christmas |year=2008|publisher=Alfred A. Knopf Canada |isbn=978-0-307-39774-4|pages=32-33}}</ref> <ref>{{cite book|last=Day|first=Martha |title=Classic Cooking for Christmas |year=2010|publisher=Anness Publishing Ltd |isbn=|pages=38}}</ref> is mildly cured English ham, is a sweet meat for the holidays. | ||
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| + | |||
| + | ==Ingredients== | ||
| + | *6.5kg smoked gammon, with knuckle bone | ||
| + | *250 ml red wine | ||
| + | *water to cover | ||
| + | *1 large onion, halved | ||
| + | *2 cloves garlic (unpeeled) | ||
| + | *1 head fennel, halved | ||
| + | *2 star anise | ||
| + | *1x15ml tbsp croiander seed | ||
| + | *1x15ml tbsp fennel seed | ||
| + | *1x15ml tbsp mixed peppercorns | ||
| + | |||
| + | Glaze | ||
| + | *approx 20 whole cloves | ||
| + | *4x15ml tbsp cranberry or redcurrant jelly | ||
| + | *1/2 tsp ground cinnamon | ||
| + | *1 tsp smoked paprika | ||
| + | *1/2 tsp red wine vinegar | ||
| + | |||
| + | |||
| + | ==Procedures== | ||
| + | # Include all ingredients (omitting the glaze ingredients) into a pot. | ||
| + | # Cover with water so ham is completely immersed. | ||
| + | # Bring to boil. | ||
| + | # Turn down to simmer and partially cover. | ||
| + | # Cook for ~3 1/2 hours. | ||
| + | # Warm oven to 200 degrees C. | ||
| + | # Gently remove the ham from the hot water. | ||
| + | # Let it cool a bit. | ||
| + | # Using a sharp knife remove the rind and some of the fat, only leaving a thin layer of fat. | ||
| + | # Score a diamond pattern on the remaining fat, about 2 cm apart. | ||
| + | # Stud each diamond with a clove. | ||
| + | # Take all of the glaze ingredients and put in a sauce pan. | ||
| + | # Whisk over high heat. | ||
| + | # Bring to boil for ~5 min to reduce, achieveing a syrupy consistency. | ||
| + | # Place ham in roasting pan, lined with tin foil. | ||
| + | # Pour glaze over ham. | ||
| + | # Cook for ~15 min. | ||
| + | # Remove ham and leave to sit on a wooden board. | ||
| + | # Leave to cool for ~2-3 hours. | ||
| + | # Carve and enjoy. | ||
| + | |||
| + | ==References== | ||
| + | <References/> | ||
| + | |||
| + | [[Category:North American cuisine]] | ||
[[Category:Ham]] | [[Category:Ham]] | ||
Latest revision as of 14:30, 30 October 2012
| Gammon | |
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Description
Baked Gammon [1] [2] is mildly cured English ham, is a sweet meat for the holidays.
Ingredients
- 6.5kg smoked gammon, with knuckle bone
- 250 ml red wine
- water to cover
- 1 large onion, halved
- 2 cloves garlic (unpeeled)
- 1 head fennel, halved
- 2 star anise
- 1x15ml tbsp croiander seed
- 1x15ml tbsp fennel seed
- 1x15ml tbsp mixed peppercorns
Glaze
- approx 20 whole cloves
- 4x15ml tbsp cranberry or redcurrant jelly
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/2 tsp red wine vinegar
Procedures
- Include all ingredients (omitting the glaze ingredients) into a pot.
- Cover with water so ham is completely immersed.
- Bring to boil.
- Turn down to simmer and partially cover.
- Cook for ~3 1/2 hours.
- Warm oven to 200 degrees C.
- Gently remove the ham from the hot water.
- Let it cool a bit.
- Using a sharp knife remove the rind and some of the fat, only leaving a thin layer of fat.
- Score a diamond pattern on the remaining fat, about 2 cm apart.
- Stud each diamond with a clove.
- Take all of the glaze ingredients and put in a sauce pan.
- Whisk over high heat.
- Bring to boil for ~5 min to reduce, achieveing a syrupy consistency.
- Place ham in roasting pan, lined with tin foil.
- Pour glaze over ham.
- Cook for ~15 min.
- Remove ham and leave to sit on a wooden board.
- Leave to cool for ~2-3 hours.
- Carve and enjoy.
References
- ↑ Lawson, Nigella (2008). Nigella Christmas. Alfred A. Knopf Canada. pp. 32-33. ISBN 978-0-307-39774-4.
- ↑ Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 38.
