Christmas Ham Recipe
Christmas Recipe Three
Pineapple & Cherry glazed Beer-poached
Yields: 3kg Gammon
- 3 kg Gammon
- About 4.5 litres Water (Chef’s note: water to cover the Gammon)
- 5 Freshly picked Bay leaves (Chef’s note use one or two of the dried Bay leaves)
- 500ml Beer
- 1 Onion
- 1 Carrot
- 1 Leek Stick
- 2 Celery Stalks
- 2 sprigs Rosemary
- 10 ml Whole Black Pepper corns
- 50 g Butter
- 100 g Treacle Brown Sugar
- 30 ml Dijon Mustard
- Whole Cloves
- 1 small tin Pineapple Rings
- 1 small box Red Cherries
- Put the gammon into a large pot with water to cover.
- 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).
- Bring to the boil and reduce to a simmer (chef's note: on average for every 1kg of gammon, boneless, I suggest to simmer for about 40 minutes. With bone in, as in this case I suggest cooking for 45 minutes per 1kg). So this gammon we cooked for 2 hours and 25 minutes.
- 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).
- Glaze. Melt the butter and add treacle sugar and Dijon mustard.
- Glaze the Gammon, insert cloves in and around the meat. Finish by using toothpicks to attach pineapple and cherries into the gammon.
- Place in the oven at 180 ̊C for 40 minutes or until beautifully glazed. Baste (chef's note: a term meaning to lightly moisten meat while in the oven to prevent the outer surface from drying out) often.
- Allow to cool and serve.
Please post your comments and any food-related questions below. I look forward to hearing from you.