Ham for breakfast, lunch and tea
Well the festive season is nearly at an end, actually it ended for me on the 27th when I went back to work, but that doesn’t mean that I don’t have an excuse to continue to feast until my new years resolution kicks in. I ordered a whole cured and smoked Gammon on the bone before Christmas and tomorrow night is when we intend to eat it (and also probably for the next month as it weighs over 14lbs). It looks wonderful and hopefully we will do it justice and cook it well. At the minute it’s being lovingly soaked in a cool box full of water.
We are following Delia Smith’s recipe for glazed ham. When it’s nearly cooked you peel off the skin, score the fat into a diamond pattern and stud each diamond with a clove. Then cover the ham in English mustard and demerara sugar and put it into a hot oven to caramelise.
She suggests serving it with a Cumberland sauce, which we will be doing. It contains red currant jelly, orange juice and port (any old excuse for more alcohol).
We are having a few people over the next day to help finish it off, so we are having it cold with a celeriac remoulade, cheese, pickles and plum chutney. The plum chutney, we made last year out of Tamasin Day-Lewis’ book, Tamasin’ Kitchen bible and the celeriac remoulade is a recipe out of the Nigel Slater’s Kitchen Diaries. The remoulade is almost like a coleslaw but with celeriac, crème fraiche, walnuts and lemon juice.
I will take some pictures of the finished article and upload them (yes I am actually taking the pics myself, as my boyfriend finally got tired of me hassling him to take photos of my creations and bought me a digital camera for Christmas!).
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