Ham, ham, whatever you want to call (I still do not know at what point is being prepared by boiling a gammon a ham), a home cooked ham glazed with mustard is a worthy focus for any celebration .. Cold there is a focus on a lunch buffet, it's warm color and smoky flavor provides an excellent counterpoint to plain roast chicken and creamy quiches. Served hot in winter warms and can only piles of roasted potatoes and vegetables to sita hearty meal.
A friend of ours around the hill leading gay pigs on a small scale, looks good to them, and produced his wonderful bacon, ham, sausage and the rest. Our enormous 4kg Christmas ham was unsurpassed: tender, sweet, delicately smoky it was eaten up in no time with not nearly enough leftovers. Last time we had two smaller 2kg (4lb) hams, since all the adults had left him. They have not quite hit the taste sensation of the amount of Christmas, but were very good byless exalted standards.
If you want to cook your own ham, go for the best ham you can from a good butcher or small farmer - lost in large-scale commercially produced ones on taste somewhere along the line, but can still produce satisfactory results.
How do you cook your gammon / ham
Nigella Lawson's advice, I suppose. But instead of soaking the ham to excess salt from the smoking going on, I cover them with cold water in a large soup pot, take it only for theboil, then throwing the water and placed in fresh cold water. I then add the remaining ingredients and bring them back again to the boil and start the kitchen at this point. Check with your butcher, but if he says that the ham does not need soaking at all then you're okay without that step, unless you want to relieve some of the salt anyway.
To calculate the cooking time to work on 1 hour per kilo plus 20 minutes or 30 minutes per pound plus 20 minutes. Meatshould break away from the bone without something completely cracked into pieces when it is cooked.
Gammon / ham with a weight of over 2kg/4lbs
1litre/1.5 liter of apple juice or cider
2 carrots
2 stalks celery
2 medium onions
4 bay leaves
8 whole cloves
10 peppercorns
Bouquet garni (thyme, parsley, rosemary)
2 tablespoons brown sugar
Once you get rid of excess salt, as described above has all the ingredients except theSugar into a large pot, cover with cold water and bring to boiling point. The sugar now. Turn the heat down so that the water is not boiling too vigorously and cook for the allotted time as above. If you eat the gammon hot you now use. If you want to leave it cold, to get cool on the stock exchange, moisture in the meat. When it is cool to the ham from the camp. Cut stifle the hard shell is removed from the fat and the fat and meat with your glazeIngredients.
Glaze
My favorite glaze is a mix of grainy mustard and brown sugar, two tablespoons of each mixed with one another. Sometimes I squeeze in some orange juice or use honey instead of sugar, then I'll usually put a teaspoon of mustard powder and a thickening of the glaze. Experiment with your favorite flavors. Mustard is always good for ham, though. The glaze should be fairly thick, not to run it right away the ham again. Place the glazed ham under theGrill / broiler for ten minutes or so, it must be set.
Always cook yourself a bigger ham than you, as the radicals as well as you are lucky, they need to eat all week!
Do not even think to overthrow cooking liquid from the ham. This inventory is a beautiful thick winter soups, especially with pulses - lentils or beans, there's so much flavor already exists, you can simply throw in a cup of lentils and prepared an instant soup, so long as it takesthem to cook. Freeze the stock in large containers to bring cheap, if you need a warming, delicious dinner.
Copyright 2007 Kit Heathcock
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