MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chile & Cherry Glazed Ham
Categories: Pork, Vegetables, Fruits, Chilies
Yield: 8 Servings
3 kg Gammon joint; smoked or
- unsmoked
1/2 tb Whole black peppercorns
1/2 tb Whole white peppercorns -OR-
1 tb Whole black peppercorns
1 lg Onion; peeled, in wedges
1 lg Carrot; in chunks
Fresh thyme sprigs
1 Celery rib; in chunks
Water
1/2 Jar of cherry jam
1 ts Chile flakes
1 Fresh chile; halved
6 Cloves (optional)
Pre heat your oven to 160°C/325°F
Place the meat in a roasting tray or a large pan that you can fit
in your oven.
Fill with water so it comes about half way up meat.
Place the onion, celery, carrot, thyme, peppercorns, cloves, and
fresh chile around the meat.
Cover the pan with a lid or foil and bake for 90 minutes and cooked
through. Use a meat thermometer to check if you have one.
Remove from the oven, keep it covered and leave to cool for at
least 30 minutes.
Once the meat is cool enough to handle, remove most of the skin,
leaving a thin layer of fat on the top.
Carefully use a sharp knife to score fat in a diamond pattern.
Turn the oven up to 200°C/392°F.
Put the meat back into the oven and put the meat back in for 30 to
40 minutes until the fat starts to crisp up.
Carefully spread some cherry jam over the meat, sprinkle with chile
flakes and then place back in the oven.
Now this bit is where you need to use your judgement, keep roasting
the meat for 30 to 60 minutes, basting and adding more jam if
necessary, until the jam is crisp and sticky and the meat is cooked
how you like it.
Remove from the oven, leave to cool lightly, then slice and serve.
Recipe FROM:
http://blog.chilliupnorth.co.uk
Uncle Dirty Dave's Archives
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