FRESH HAM RECIPES RECIPES

Steps:

• 1. Preheat the oven to 160°C/325°F/gas 3.
  2. Place the ham in a roasting pan. Peel the onion and cut into wedges, then add to the pan with the peppercorns and bouquet garni.
  3. Add water until it comes halfway up the side of the pan. Cover the ham with foil (making a tent to allow steam to circulate). Bake for 1½ hours or until pink and cooked through, then remove from the oven and cool for 30 minutes, leaving it covered.
  4. While it’s still warm, you will need to carefully remove the skin, keeping the fat attached to the ham. With a sharp knife, score the ham by making diagonal cuts across the leg.
  5. To make the jerk seasoning, peel and chop the garlic and shallots, deseed and chop the scotch bonnets and finely chop the chives. Blend all the ingredients with a decent pinch of sea salt in a food processor until smooth.
  6. Rub the jerk seasoning all over the ham and scored fat, cover in clingfilm and pop in the fridge overnight, preferably 24 hours.
  7. Preheat the oven to 180°C/350°F/gas 4.
  8. Combine the glaze ingredients in a bowl. Remove the ham from the fridge, scrape off the excess seasoning and bake for 1 hour.
  9. Remove from the oven, brush with the glaze, then continue cooking the ham for another 30 to 40 minutes, basting with the glaze every 10 minutes until crisp, golden and sticky.

Steps:

• 1. The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
  2. The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
  3. Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
  4. Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
  5. Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
  6. Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
  7. When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.