UNCOOKED HAM RECIPES

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HAM & CRACKLING RECIPE - BBC GOOD FOOD



Ham & crackling recipe - BBC Good Food image

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

1kg skin-on uncooked smoked gammon
1 onion, cut in half
3 bay leaves
1 tbsp white wine vinegar
3 tbsp English mustard powder
100g dark brown soft sugar

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

CRACKLING HAM RECIPE - DELICIOUS. MAGAZINE



Crackling ham recipe - delicious. magazine image

Salty, crisp, juicy crackling ham makes a beautiful centrepiece for Christmas or Boxing Day. Maximum impact for minimum effort – just want you want during the festive season. Add an extra sticky twist with our treacle-roast ham or try cooking it in cola for wonderful sweetness.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 10-12

Number Of Ingredients 2

½ British free-range gammon, unsmoked, bone-in (about 4-4.5kg), skin scored for crackling – ask your butcher to do this for you and see tips
Sea salt

Steps:

  • Heat the oven to 170°C/fan150°C/gas 3½. Put the gammon in a large, shallow roasting tin, sprinkle the skin generously with salt, then transfer to the preheated oven to roast for 2½-3 hours until the internal temperature reads 65°C when measured with a digital thermometer (see tips). Be sure to take a reading from the centre of the gammon but don’t touch the bone with the probe.
  • Increase the oven temperature to 230°C/fan210°C/gas 8. Wrap foil around any exposed bits of ham so that only the skin is left unwrapped. Return the ham to the oven to cook for a further 20-25 minutes, until the majority of the skin has crackled and is crisp. You may have to rotate the ham a little to crisp up the parts of the skin not exposed to the hot air.
  • When you’re happy with the crackling, remove the ham, take off the foil and rest uncovered on a lipped board for 30 minutes. Carve the ham in generous slices, with the crackling attached, and serve with cranberry relish, chutney or cumberland sauce.

Nutrition Facts : Calories 204kcals, FatContent 12.3g (4.1g saturated), ProteinContent 23.3g, CarbohydrateContent nil, FiberContent nil

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