So, here we are in 2014 and a very happy and healthy New Year to you all and thank you for all your good wishes! This is a dish I made over Christmas, but it was so good I’ve just bought another smoked ham joint to make it again.
Perfect hot or cold, great as a main course with chips, mashed potatoes or jackets or in sandwiches or as a sneaky midnight feast….
I was inspired by this recipe I found over on the BBC Good Food site, but of course I changed it a little. Well, life would be dull without a few twists and turns! Big Man and I were back to work today at the house renovation and tonight the limbs are aching. A few days off have turned me into a useless Lady Builder. Or maybe it was the food and alcohol…
Ingredients for a 3.5kg ham joint (but they’re flexible)
- 3.5kg cured ham or gammon (smoked or unsmoked, the choice is yours)
- 2 litres of ginger ale (plus you may need extra water to cover the meat)
- The zest and juice of 2 tangerines and one orange
- 2 bay leaves
- 1 onion
- 6 cloves
- 1 cinnamon stick
- 10 peppercorns
- 1 dried chili
For the glaze
- 3 tbsp molasses or treacle
- 3 tbsp thick cut marmalade
Put the meat into a large pot and add all the first set of ingredients (and extra water if needed to cover the joint). Bring to a boil, skimming off any scum then simmer, partly covered for about 3 ½ hours. Leave to cool in the stock and use the stock to cook lentils with or make soup – it’s amazing!
If you want to glaze your ham (you don’t have to but it’s worth doing), warm the molasses and marmalade together in a small saucepan until melted. Peel the skin off you ham if it has skin on and score the skin. Pour the glaze over your ham (which you will need to put into a heavy oven tray lined with greaseproof paper to save ruining your oven tray) and bake at about 220 degrees C for 30-40 minutes until the glaze starts to brown. Baste it every 10 minutes while it is cooking.
Serve hot or cold – it will keep for about 10 days (in theory) but I bet you won’t be able to resist scoffing the lot before then.
And if you have any leftovers…well, I’ll tell you what to do with them another day.