Monday, 19 December 2011

Another idea for Ham: Succulent Wine

Another idea for ham is cooking it in wine. It is my dad’s favourite, and my big time triumph every time I cook for him over the holidays.
1 gammon joint
1 bottle of red wine
enough water from the kettle to top up the pan
5 bay leaves
1 tablespoon cloves
1 red onion
1 ginger root, well cleaned and scrubbed
1 green apple
2 red chilli peppers – if you like spicy, otherwise ½ tablespoons paprika
4 tablespoons of melted butter
3 tablespoons of brandy
½ cup brown light sugar

Prop the gammon in a saucepan with the wine and enough water to cover it. Add the onion, quartered, and the ginger root cut into slices. Add all the spices. 

Let boil for 1 and ½ hours at minimum heat. Bu the end it should be plump and soft and smell of mulled wine. 

Then pull the meat out and let it cool on a rack.

Put the boiled onion, the raw apple and a couple of slices of ginger and the chillies in the food processor. Fry it all in a saucepan with the butter, the brandy and the sugar for about 10 minutes o until it starts to caramelise. 

Cut off the fat from the ham, it should melt off straight form the meat. Leave a little bit to maintain the meat juicy and moist. Draw a criss cross pattern on the fat with a knife.
Cover with the glaze and pop in the oven at 180°C for 20 minutes or until it is all caramelised.

This is delicious with mashed potatoes with extra butter and parsnips with pecans and maple syrup. Or simply sprouts and some rice. 

Also, check out my other Christmas ham recipe

What is your favourte way to cook ham? Do you go for turkey, ham or both?

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