Christian Gott, our Island Chef, sent us a recipe for thanksgiving – we can’t thank him enough as we love ham with honey!
See below and let us know if you try it!
If you want to celebrate Thanksgiving, get in practise for a Christmas ham or just a try tasty alternative roast why not bake a ham. If you get a large enough joint the bonus is you
great left overs for sandwiches, salads and omelettes. Ask your butcher to source a traditionally prepared dry cure ham and to tie it for you. A dry cure ham will shrink less
during cooking and produce a better quality easier to cut joint of meat. Poaching the ham before finishing the joint in the oven also improves the carving quality and produce a
flavoursome stock from which you can make traditional pea and ham soup.
I like to top my ham with my favourite delicious pine honey and cloves but you can add grated orange zest or cracked black pepper or wholegrain mustard if you wish.
- 1 whole or piece of boned and rolled dry cured ham around
- 3 to 4 pounds is a nice joint (ask your butcher to weigh it this is important for cooking
- 1 or 2 onions, peeled
- 2 carrots, peeled and halved
- 2 sticks of celery, washed
- 2 bay leaves
- 4 cloves
- 10 – 12 whole coriander seeds
- 6 – 8 black peppercorns
- 6 tlbsp Urbangrains pine honey
- 2 oz soft brown sugar
- extra cloves to decorate
- a large pan sufficient to submerge the ham
Place the ham in the pan and cover with cold water. Place on the cooker and bring to the boil. Carefully take to the sink and pour out the water and wash off any scum from the ham. This initial boiling will help reduce excess salt in the finished ham. Cover again with cold water and add the carrots, celery, coriander seeds and peppercorns and four tablespoons of the honey . Pierce the bay leaves with the cloves, pin to the onions, this is called a cloute and drop in the pan. Bring back to the boil, turn down to a gentle simmer and cover with lid. Cook for twenty minutes per pound of raw weight. Once the cooking time is finished turn off the heat and leave to go cold in the cooking liquor. This can be done the night before.
Preheat you oven to 400 F /200 C / Gas mark 6 and mix together the sugar and honey. Take out your ham from the cold stock which you can strain and reserve to make an excellent soup. Place in a baking tray and with a sharp knife remove the skin leaving on a nice layer of fat. Score through the fat with the tip of your knife to leave small, squares or diamonds. Rub in half of the honey and sugar and stud with cloves then place in the oven. After fifteen minutes spread on the remaining sugar and honey. Finish off glazing in the oven for another fifteen minutes turning the oven down if the ham starts to burn.
Remove and serve hot or cold.
If you want to follow Christian on twitter do so following this link: https://twitter.com/islandchristian