RUB FOR HAM RECIPES
HAM & CRACKLING RECIPE | BBC GOOD FOOD
Cook this festive ham up to three days ahead and keep it covered in the fridge (and the crackling, in an airtight container) to save on stress when entertaining
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Lunch, Main course
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Sit the gammon in a large pot with the onion, bay leaves and vinegar. Pour over enough water to completely cover the gammon. Bring to the boil, then simmer for 45 mins. Remove the gammon from the pot and allow to cool.
- Once cool enough to handle, carefully cut away the skin, leaving a layer of fat attached. Pat the skin dry with a clean tea towel, then transfer to a wire rack and leave to dry out completely.
- Heat oven to 180C/160C fan/gas 4. Line one small roasting tin with foil and two small baking trays with baking parchment. Put the gammon in the foil-lined tin, fat-side up, and rub all over with the mustard, then the sugar. Put the skin onto one of the baking trays, then place the other piece of parchment on top, followed by the second baking tray. Find a weight to go on top (a heavy pan works well) then put both the gammon and skin in the oven. Roast for 30 mins, basting twice, until the gammon is golden.
- Take the ham out the oven and turn it up to 220C/200C fan/gas 7. Continue cooking the crackling for 10 mins until it is deep golden and crisp. To serve, carve into slices and break the crackling into shards to serve alongside.
Nutrition Facts : Calories 320 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 17 grams sugar, ProteinContent 28 grams protein, SodiumContent 4.2 milligram of sodium
BAKED FRESH HAM: BUZHENINA RECIPE | FOOD NETWORK
Fresh ham is, for my money, the most delicious cut of pork available. Serve it for a festive occasion, with Kasha and Mushroom Casserole, Sauerkraut Salad Provencal and Honey-Marinated Pears. If you wish to make a gravy (which the Russians don't usually do), degrease the pan juices, thicken with about 1 1/2 tablespoons of flour and add a bit of stock.
Provided by Food Network
Categories main-dish
Total Time 4 hours 15 minutes
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- With a sharp knife score the fat of the ham in a diamond pattern. Rub generously with salt and pepper. Mix together the mustard and brown sugar and spread all over the ham.
- Set the ham on a rack in a roasting pan, fat-side up, add 1 cup of the beer and 1 cup of the apple cider, the cloves and the bay leaves, and roast for 20 minutes.
- Reduce the oven temperature to 325 degrees F. degrees and continue roasting, basting occasionally with the pan juices, until a meat thermometer inserted diagonally into the thickest part of the ham registers 155 degrees F. about 3 1/2 to 4 hours. As the ham roasts, replenish the beer and the cider in the pan. If the top of the ham brown too much, cover it loosely with foil.
- Remove the ham from the oven and let stand, covered loosely with foil, for about 30 to 40 minutes, during which time the internal temperature will rise. Carve the ham into thin slices and serve with the pears.
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MUSTARD & CLEMENTINE GLAZED HAM HOCKS - BBC GOOD FOOD
If you’re craving Christmas ham, this is the recipe you need. It’s simple, cheap and has a beautiful mustard and treacle caramelised glaze to top it off
From bbcgoodfood.com
Total Time 3 hours 35 minutes
Category Dinner
Calories 317 calories per serving
From bbcgoodfood.com
Total Time 3 hours 35 minutes
Category Dinner
Calories 317 calories per serving
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