![]() Remove the ham from the oven and place on a dish ready to serve. Rotate the ham once or twice in the oven during cooking to get an even colour.Ĩ. Place the ham, in the ovenproof dish, into the oven at 220☌ for 20 minutes or until the glazing is golden. Prick the ham with the cloves, inserting these into the cross-hatched score marks made earlier.ħ. Ensure the whole ham is covered with glaze, and, if needed, use a spoon to spread the glaze over the ham.Ħ. Starting from the highest point, pour the glaze over the ham. Once the peppers and onions have just about finished cooking, add the steak to the pan to warm up. ![]() Add the pepper and onion mixture to the pan and saute until the onions are opaque and the peppers have softened. Once the rind is removed score the fat in a diamond pattern at 1-inch intervals.ĥ. Preheat a cast-iron over medium heat with the remaining 1 tablespoon of olive oil. Create an incision lengthways along the centre of the ham and remove the rind. Pour boiling water over the ham and leave to cool for 5 minutes.Ĥ. Line an ovenproof dish with baking parchment and place the ham on the parchment. Whisk together the ingredients for the glaze.ģ. ![]() If you are from the north-west, a thick slice of hot ham with two poached eggs and a pile of chips, is a great pub lunch.’ Tim Wilson, Founder, Ginger Pig Ingredientsġ.Boil a kettle full of water and preheat the oven to 220☌.Ģ. Cold, several decent thick slices between good white bread and a bit of homemade mustard, makes the very best lunch. Hot ham should be eaten with new potatoes, broad beans and parsley sauce. Eaten hot or cold, the glaze does add to the flavour. Melt all the ingredients together, pour over the fat which has been scored to allow the glaze to run amongst the slits, and then put in a hot oven for a few minutes to colour. ![]() I have always used treacle and brown sugar for sweetness, dry mustard powder and a little bit of white wine vinegar, for a bit of sharpness. A good leg of ham, not too big, plenty of fat round it, can only be enhanced by a sticky sweetish glaze. But I much prefer making a bit of a thing from the glaze. In the old days the skin was taken off the leg and then the whole thing covered in breadcrumbs with a funny little pink dye added. I suppose the important bit is what happens to the ham after it is cooked. ‘Everybody and every area have their own way of cooking a ham – to me boiling is still the best, it does keep the meat nice and moist and helps disperse a little bit of the saltiness. 10 Easy Egg Recipes Youll Crave Everyday Tasty Just Now Poached Eggs In Tomato Sauce (Shakshouka) Crispy Cheesy Hash Brown Egg Bake. This recipe from Ginger Pig has sweet and savoury twangs thanks to the golden syrup that’s balanced with wholegrain mustard and white wine vinegar. Autumn is here and a traditional glazed ham is a feasting essential during the winter months. ![]()
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