BAKING FRESH HAM RECIPES RECIPES

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HAM HOCK & LENTILS RECIPE | BBC GOOD FOOD



Ham hock & lentils recipe | BBC Good Food image

A homely, no-nonsense rustic stew that keeps the ham moist and rich

Provided by Gary Rhodes

Categories     Dinner, Lunch, Main course, Supper

Total Time 4 hours 10 minutes

Prep Time 40 minutes

Cook Time 3 hours 30 minutes

Yield 6

Number Of Ingredients 12

2 ham hocks, about 1.3kg/3lb each
1 onion , quartered
2 carrots , quartered lengthways
2 celery sticks, cut into thirds crossways
a few sprigs fresh thyme
1 bay leaf
250g Puy lentil
a large knob of butter
1large onion , finely diced
1large carrot , finely diced
1 celery stick, finely diced
1heaped tbsp coarsely chopped fresh parsley , flatleaf or curly

Steps:

  • Before starting the cooking process, first blanch the hocks to rinse away any impurities. To do this, just put the joints in a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 minute, then carefully move the pan to the sink and drain off the hot water. Refresh the hams under cold running water for a minute or so, then tip out the water.
  • The cooking process can now begin. To the blanched hams in the pan, add the onion quarters, along with the quartered carrots and the celery sticks, the thyme and bay leaf. Pour in enough fresh cold water to cover and bring to a simmer. The pan can now be covered with its lid and the hams cooked, keeping the liquor at a gentle simmer for 3 hours.
  • To check if hams are cooked, pull out the small bone close to the large one – it should be loose and come out easily. Rest hams in the stock for 15-20 minutes (30 minutes, ideally), so the meat softens and relaxes. Lift out the hams and set aside until cool enough to handle. Strain off 900ml/1½ pint ham stock into a jug and set aside. Reserve leftover stock.
  • Now prepare the lentils. First blanch them by plunging them into a pan of boiling water, then drain into a sieve and refresh under the cold tap. This process not only rinses the lentils well, but it also speeds up the entire braising process.
  • Melt the butter in a medium saucepan. Add the diced onion, carrot and celery, cover the pan and cook without colouring for 5-6 minutes. Tip in the blanched lentils, then pour in 900ml/1½ pint strained stock. Bring the lentils to a simmer and cook for about 30 minutes – check occasionally and top up with more stock if needed – until tender. I prefer the braised lentils to have quite a loose final consistency without being over watery.
  • About 10 minutes before the lentils are ready, strip off the skin and fat from the hams with a knife, then remove the meat from the bones and cut it into rough pieces or shred it with your fingers. To serve, add the shredded ham and the coarsely chopped parsley to the lentils, and season with a twist of pepper. If you think you need a little more liquid, simply stir in an extra ladle or two of strained stock.

Nutrition Facts : Calories 390 calories, FatContent 20 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 28 grams protein, SodiumContent 3 milligram of sodium

GLAZED MULLED WINE HAM | JAMIE OLIVER RECIPES



Glazed mulled wine ham | Jamie Oliver recipes image

Beautifully finished with a sticky mulled wine-inspired glaze, this is Christmas ham at its finest. Fragrant and full of flavour, it makes the perfect festive centrepiece. Plus, it’ll give you a stash of beyond-delicious leftovers.

Total Time 2 hours 40 minutes

Yield 14 with lots of leftovers

Number Of Ingredients 18

1 x 2.5 kg (approx) higher-welfare unsmoked middle-cut gammon with knuckle
a few sprigs of woody herbs such as rosemary, thyme
3 fresh bay leaves
2 sticks of celery
2 carrots
1 onion
2 cloves of garlic
½ a fresh red chilli
1 tablespoon whole black peppercorns
olive oil
1 x 454 g jar of orange marmalade (no-peel)
175 ml full-bodied red wine such as Rioja
1 star anise
a few cloves plus extra for the pineapple
½ a stick of cinnamon or 1 pinch of ground cinnamon
1 fresh bay leaf
1 clementine
1 x 435 g tin of pineapple rings in juice

Steps:

    1. Take your meat out of the fridge and bring it up to room temperature before you cook it.
    2. Place the gammon in your largest pot, then strip in the woody herbs and add the bay. Roughly chop the celery and carrots, peel and quarter the onion, and squash the garlic cloves, then add it all to the pot with the chilli and peppercorns.
    3. Cover with water, bring to the boil, then pop the lid on and simmer gently for 2 hours, or until the meat is tender, turning it halfway, topping up with water occasionally and skimming away any excess fat.
    4. Preheat the oven to 180°C/350°F/gas 4. Transfer the gammon to a large roasting tray (save a little of the stock for later), then carefully remove the skin and discard, keeping the fat on the meat. Score the fat in a criss-cross fashion, then drizzle with 1 tablespoon of oil. Roast the gammon for 20 to 30 minutes, or until lightly golden.
    5. To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer, stirring occasionally.
    6. Add the spices and bay, strip in the clementine zest using a speed-peeler, then pour in the pineapple juice, saving the fruit for later. Allow to bubble away and reduce by half, then switch off – it should be thick and syrupy.
    7. When the roasting time’s up, take the tray out of the oven, then arrange pineapple rings over the gammon, securing them with a few cloves. Arrange the rest of the pineapple in and around the tray, then pour the glaze over the meat.
    8. Spoon ½ a ladleful of the gammon stock into the pan you used to make the glaze, scrape up all the sticky bits from the bottom and pour into the tray, ensuring all the gammon and pineapple is coated. Roast for a further 20 minutes, or until beautifully glazed, basting with the glaze every 5 minutes.
    9. Remove the glazed ham to a serving platter, ready to slice hot, cold or at room temperature. Pour any remaining glaze from the tray all over the ham, and arrange the pineapple slices around it.

Nutrition Facts : Calories 290 calories, FatContent 11.6 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 25.4 g protein, CarbohydrateContent 20.2 g carbohydrate, SugarContent 20.2 g sugar, SodiumContent 3.3 g salt, FiberContent 0.2 g fibre

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