Karen Fahy from Galway, Ireland, brings us two Irish recipes for the Christmas dinner. The first recipe, Roast Ham with Balsamic and Mustard Glaze, is a classic in her family. It takes some time to cook it, but it is well worth it. The recipe is taken from Neven Maguire’s Cookbook.
Ingredients:
- 10lb/ 41/2 kg knucke-end gammon, soaked in cold water overnight and then drained.
- 2 carrots, halved.
- 2 sticks celery, halved.
- 2 onions, peeled and halved.
- 4 bay leaves.
- 12 peppercorns.
Glaze:
- 8 cloves.
- 1 rounded tablespoon English mustard.
- 1 rounded tablespoon ground ginger.
- ¼ pint/150ml Golden Syrup.
- 1 tablespoon balsamic (or other good) vinegar.
- 4oz/110g brown sugar.
Cranberry Sauce:
- 1lb/450g cranberries.
- 4oz/110g brown sugar.
- Pinch cinnamon.
- 2 oranges, peeled and chopped.
- 3 spring onions, chopped.
- Dash Tabasco sauce.
- Seasoning.
Directions:
- Place the gammon in a pot of water with the carrots, celery, onions, bay, leaves and peppercorns. Bring to the boil and simmer for 20 minutes per 1lb/450g, plus 20 minutes extra. When cooked remove from the pot and allow the ham to cool.
- Now trim off some of the excess skin and fat and score with a sharp knife.
- Preheat the oven to 180ºC/Gas 4.
- Mix the mustard and ginger and rub all over the gammon.
- Push the cloves into the skin randomly.
- Place the joint on a large roasting-pan or baking dish.
- Mix the Golden Syrup with the vinegar and brush this all over the meat.
- Sprinkle with the sugar and bake in the oven for 40-45 minutes. Spoon the pan’s juices over the joint at regular intervals.
- When cooked, remove from the oven and leave to rest for 10-15 minutes.
To serve: Place a slice of the glazed ham on the plate and garnish with the cranberry sauce.
Sent by: Karen Fahy
Source: Neven Cooks by Neven Maguire (Chapter 9: Christmas in Cavan).
Editors: C.L.C., E.R.S.
Image: E.R.S.
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