I’m up uncharacteristically
early on a Saturday morning. It’s in a good cause; I’m making the most of the
early morning’s coolness, before the 33-degree heat sets in, to glaze the
Christmas ham.
Naked hambition
It’s become
a ritual ever since my good friend Amanda taught me the recipe a few years ago.
I’d always been intimidated at the thought of undertaking a glazed ham, but
under Amanda’s expert tutelage I triumphed in the kitchen.
My ham has proved so popular with my
clan that I’ve been asked to make a bigger one this year. It weighs more than
my dog, who has been keeping me company in the kitchen, hoping some scraps will
fall her way.
She obviously agrees with
this great Simpson’s scene…
Homer: Are you saying you're never
going to eat any animal again? What about bacon?
Lisa: No.
Homer: Ham?
Lisa: No.
Homer: Pork chops?
Lisa: Dad, those all come from the
same animal.
Homer: Heh heh heh. Ooh, yeah, right,
Lisa. A wonderful, magical animal.
I’m almost embarrassed by how
easy ham glazing is. The first part, removing the skin from the ham is the
hardest bit. There really is no other way than to use your hands, so take a
deep breath, make a small incision under the skin and gradually peel it off. It
is worth it.
Next assemble your
troops. Here is my A Team all ready for
battle! Major Ballantine leads
Captain Marmalade and Corporals Mustard, Sugar, Cinnamon and Cloves.
The A Team
So once more unto the breach my
friends…
·
1 jar of English
breakfast marmalade (500 grams, the chunkier the better)
·
Half a cup of whisky,
or as generous a slosh as you like
·
2 heaped tablespoons
Dijon mustard (or whatever mustard you prefer/have to hand)
·
2 tablespoons of brown
sugar
·
2 cinnamon sticks
Combine all the ingredients in a saucepan;
bring to a simmer while stirring. Keep warm during cooking to stop the glaze
hardening.
Pre-heat oven to a low temperature (150
degrees)
Cut cross diagonal lines to fat of the
ham (don't cut into the meat) to create diamond patterns
Baste ham with warm glaze all over
Stud all over with cloves
Put on a rack in a large over dish to
catch drippings
Place ham in oven, cook on a slow heat,
basting every 20-30 minutes until all the glaze is used.
Cook for 1.5-2 hours.
Remove from oven, let cool, then place
in a ham bag.
Rinse the ham bag once a day to keep the
cloth moist and the ham fresh.
The smell from the stove top is
heavenly, the warm aroma of spices mingling with the malt of the whisky and the
orange scent is divine, and to me this is what Christmas should smell like!
Hambitions realised
Now the really hard part,
resisting eating it till Christmas Day…
And it has just met its untimely end recently - is now a stock which has made a potato and leek soup with some left over and a little pile of braised ham - all ready for a weekend creation.
ReplyDeleteI am very glad it had a good end!
ReplyDelete