Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Glazed Christmas Ham Recipe

Glazed Christmas Ham Photo : Jackie Cameron

Glazed Christmas Ham
Photo : Jackie Cameron

Glazed Christmas Ham Recipe

A pickled or smoked hind quarter or shoulder of pork, commonly known as Christmas Ham, can be boiled or baked. The final touch is to stud the ham with cloves, and garnish with pineapple rings and cherries. Oh so pretty!

Ingredients :

2kg Gammon (Supplier : Dargle Valley Pork Products 033 2344159)

Court-Bouillon

About 3.5 litres Water (Chef’s note : water to cover the Gammon)

5 Freshly picked Bay leaves (Chef’s note : use one or two dried Bay leaves)

1 Onion

1 Carrot

1 Leek Stalk

2 Celery Stalks

2 sprigs Rosemary

10 ml Whole Black Pepper corns

Glaze

50 g Butter

100 g Treacle Brown Sugar

30 ml Dijon Mustard

1 small tin Pineapple Rings

1 small box Red Cherries

Whole Cloves

Toothpicks

Method :

1) Put the gammon into a large pot with water to cover

2) Chop the onion, carrot, leek and celery.Add to the liquid above together with the rosemary and pepper to form a Court-Bouillon (A spiced aromatic liquor or stock used for cooking meats in.Food cooked in this liquid absorbs the flavours of the ingredients).

3) Bring to the boil and reduce to a simmer (chef’s note: on average for every 500g of gammon I suggest to simmer for about 20 minutes)

4) Once cooked remove outer skin and score (chef’s note: with a knife cut fat to form shallow incisions which could result in shapes; for instance: triangles)

5) Glaze. Melt the butter and add treacle sugar and Dijon mustard

6)Using toothpicks place pineapple and cherries into the gammon.Finish with cloves and top with treacle butter mixture

7) Place in the oven at 180 ̊C for 80 minutes or until beautifully glazed (once again 20 minutes for every 500g of Gammon on average).Baste (chef’s note:a term meaning to lightly moisten meat while in the oven to prevent the outer surface from drying out) often.

8) Allow to cool and serve

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za|
jackie@hartford.co.za
+27 33 263 2713