Discussion
k up an expensive joint of meat.
Honey and mustard glaze, simple and lovely.
Add honey to a small bowl about same volume of water (couple of tablespoons of each) and a teaspoonful or so of mustard powder, mix well. Brush onto the joint with no foil on in the last 30 mins of cooking, repeat and make sure it gets into nooks and crannies.
Depending on size of roast multiply quantities up or down.
Add honey to a small bowl about same volume of water (couple of tablespoons of each) and a teaspoonful or so of mustard powder, mix well. Brush onto the joint with no foil on in the last 30 mins of cooking, repeat and make sure it gets into nooks and crannies.
Depending on size of roast multiply quantities up or down.
On the subject of gammon joints, I can't believe how expensive they are in the supermarkets! Is this all year / every year or have they increased quite a bit cos of Christmas demand/other factors?
(I mean in comparison to my butchers at £3 something a kg)
(I mean in comparison to my butchers at £3 something a kg)
Edited by missdiane on Sunday 12th December 05:59
missdiane said:
On the subject of gammon joints, I can't believe how expensive they are in the supermarkets! Is this all year / every year or have they increased quite a bit cos of Christmas demand/other factors?
(I mean in comparison to my butchers at £3 something a kg)
Indeed , Also the butchers are more than likely BRITISH.(I mean in comparison to my butchers at £3 something a kg)
Edited by missdiane on Sunday 12th December 05:59
missdiane said:
I don't know if it's right or not but I had some lovely comments about mine the other day, boiled it for a few hours in stock & orange/onion/garlic/cumin/pepper in the pan, took it out, took rest of skin off covered in honey and oil and baked it for another hour, went down very well 
This is how I always do mine, water and orange juice then skin and trim, score, glaze and roast until it looks right.missdiane said:
I don't know if it's right or not but I had some lovely comments about mine the other day, boiled it for a few hours in stock & orange/onion/garlic/cumin/pepper in the pan, took it out, took rest of skin off covered in honey and oil and baked it for another hour, went down very well
>invites self round for dinner<missdiane said:
On the subject of gammon joints, I can't believe how expensive they are in the supermarkets! Is this all year / every year or have they increased quite a bit cos of Christmas demand/other factors?
I thought that as well when the Mrs was ordering hers yesterday (we need to do seven this year). Ours are boiled in stout for a number of hours before adding Mustard and brown sugar and studding with cloves.
Sainsbury's had an offer on gammon joints for about £3 a kg. I bought a 2.5kg one and cooked it last weekend.
I would say it's pretty difficult to mess this up.
Cover the whole ham in liquid. I used about 3 cans of coke, and the rest water to cover the joint. To the liquid I also added an onion, bay leaves and peppercorns.
I cooked it for about 2.5-3hrs at a low simmer.
Then I preheated the oven to 200-220c
I mixed up mustard powder (normal mustard would be fine), with some honey. I then sliced the layer of fat off leaving a very thin layer (c 5mm), which I then scored into diamonds. I then smothered the ham in the honey mixture and put in the oven until the whole things caramelised.
Job done, but don't be too careless when you pull the ham out and spill molten hot honey on your hand like I did!
Leave the thing to stand for a bit and then slice. We had it with mash, and red cabbage braised in the leftover juice (and a tablespoon of vinegar) from the boiling stage. Otherwise it's an impressive and easy addition to Christmas Day/Boxing day meals, can be eaten hot or cold.
And we've been having ham sandwiches, ham pasta, ham & cheese toasties all week since!
I would say it's pretty difficult to mess this up.
Cover the whole ham in liquid. I used about 3 cans of coke, and the rest water to cover the joint. To the liquid I also added an onion, bay leaves and peppercorns.
I cooked it for about 2.5-3hrs at a low simmer.
Then I preheated the oven to 200-220c
I mixed up mustard powder (normal mustard would be fine), with some honey. I then sliced the layer of fat off leaving a very thin layer (c 5mm), which I then scored into diamonds. I then smothered the ham in the honey mixture and put in the oven until the whole things caramelised.
Job done, but don't be too careless when you pull the ham out and spill molten hot honey on your hand like I did!
Leave the thing to stand for a bit and then slice. We had it with mash, and red cabbage braised in the leftover juice (and a tablespoon of vinegar) from the boiling stage. Otherwise it's an impressive and easy addition to Christmas Day/Boxing day meals, can be eaten hot or cold.
And we've been having ham sandwiches, ham pasta, ham & cheese toasties all week since!
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