COLA HAM WITH MAPLE & MUSTARD GLAZE RECIPE | BBC GOOD FOOD
Cook a juicy gammon joint in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve in thick slices.
Provided by Caroline Hire – Food writer
Categories Buffet, Main course
Total Time 3 hours 25 minutes
Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
- Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.
- Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.
- Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
- Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.
- Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.
- Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.
Nutrition Facts : Calories 393 calories, FatContent 20.4 grams fat, SaturatedFatContent 6.7 grams saturated fat, CarbohydrateContent 13.6 grams carbohydrates, SugarContent 12.7 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 38.2 grams protein, SodiumContent 5 milligram of sodium
FRESH HAM WITH MAPLE-BALSAMIC GLAZE RECIPE - NYT COOKING
Think beyond pink. Here is a recipe for a fresh ham — uncured, unsmoked, straight from the butcher — roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic vinegar, and finished with a mixture of toasted pecans and candied ginger. It makes for a holiday centerpiece of some distinction, and marvelous sandwiches afterward. Those with access to good pork, free-ranging and fed well, with lots of fat, do not have to brine the meat before cooking. But if you’re picking up a supermarket ham, it is a good bet to do so.
Provided by Sam Sifton
Total Time 3 hours 30 minutes
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
- After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.)
- Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined.
- When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.)
- Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat.
- Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.
Nutrition Facts : @context http//schema.org, Calories 1157, UnsaturatedFatContent 46 grams, CarbohydrateContent 28 grams, FatContent 81 grams, FiberContent 1 gram, ProteinContent 73 grams, SaturatedFatContent 27 grams, SodiumContent 838 milligrams, SugarContent 25 grams
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