{"id":633,"date":"2016-12-23T09:00:05","date_gmt":"2016-12-23T09:00:05","guid":{"rendered":"https:\/\/thephilologistugr.wordpress.com\/?p=633"},"modified":"2016-12-23T09:00:05","modified_gmt":"2016-12-23T09:00:05","slug":"ireland-roast-ham-with-balsamic-and-mustard-glaze-en-ingles","status":"publish","type":"post","link":"https:\/\/blogs.ugr.es\/thephilologist\/ireland-roast-ham-with-balsamic-and-mustard-glaze-en-ingles\/","title":{"rendered":"IRELAND: Roast Ham with Balsamic and Mustard Glaze (en ingl\u00e9s)"},"content":{"rendered":"

Karen Fahy from\u00a0Galway, 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\u2019s Cookbook.<\/span><\/p>\n

\"ireland-roast-ham-with-balsamic-and-mustard-glaze\"<\/p>\n

Ingredients:<\/strong><\/p>\n

    \n
  1. 10lb\/ 41\/2<\/sup> kg knucke-end gammon, soaked in cold water overnight and then drained.<\/li>\n
  2. 2 carrots, halved.<\/li>\n
  3. 2 sticks celery, halved.<\/li>\n
  4. 2 onions, peeled and halved.<\/li>\n
  5. 4 bay leaves.<\/li>\n
  6. 12 peppercorns.<\/li>\n<\/ol>\n

    Glaze:<\/strong><\/p>\n

      \n
    1. 8 cloves.<\/li>\n
    2. 1 rounded tablespoon English mustard.<\/li>\n
    3. 1 rounded tablespoon ground ginger.<\/li>\n
    4. \u00bc pint\/150ml Golden Syrup.<\/li>\n
    5. 1 tablespoon balsamic (or other good) vinegar.<\/li>\n
    6. 4oz\/110g brown sugar.<\/li>\n<\/ol>\n

      Cranberry Sauce:<\/strong><\/p>\n

        \n
      • 1lb\/450g cranberries.<\/li>\n
      • 4oz\/110g brown sugar.<\/li>\n
      • Pinch cinnamon.<\/li>\n
      • 2 oranges, peeled and chopped.<\/li>\n
      • 3 spring onions, chopped.<\/li>\n
      • Dash Tabasco sauce.<\/li>\n
      • Seasoning.<\/li>\n<\/ul>\n

        Directions:
        \n<\/strong><\/p>\n

          \n
        1. 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.<\/li>\n
        2. Now trim off some of the excess skin and fat and score with a sharp knife.<\/li>\n
        3. Preheat the oven to 180\u00baC\/Gas 4.<\/li>\n
        4. Mix the mustard and ginger and rub all over the gammon.<\/li>\n
        5. Push the cloves into the skin randomly.<\/li>\n
        6. Place the joint on a large roasting-pan or baking dish.<\/li>\n
        7. Mix the Golden Syrup with the vinegar and brush this all over the meat.<\/li>\n
        8. Sprinkle with the sugar and bake in the oven for 40-45 minutes. Spoon the pan\u2019s juices over the joint at regular intervals.<\/li>\n
        9. When cooked, remove from the oven and leave to rest for 10-15 minutes.<\/li>\n<\/ol>\n

          To serve: <\/strong>Place a slice of the glazed ham on the plate and garnish with the cranberry sauce.<\/p>\n

           <\/p>\n

          Sent by: Karen Fahy<\/p>\n

          Source:\u00a0Neven Cooks <\/em>by Neven Maguire\u00a0(Chapter 9: Christmas in Cavan).<\/p>\n

          Editors: C.L.C., E.R.S.<\/p>\n

          Image: E.R.S.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Karen Fahy from\u00a0Galway, 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\u2019s Cookbook. Ingredients: 10lb\/ 41\/2 kg knucke-end […]<\/p>\n","protected":false},"author":21,"featured_media":734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[22,14],"tags":[104,252,254,362,421,422],"class_list":{"0":"post-633","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-christmas-recipes-special","8":"category-recipes","9":"tag-christmas","10":"tag-ireland","11":"tag-irlanda","12":"tag-navidad","13":"tag-receta","14":"tag-recipe","15":"entry"},"_links":{"self":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/posts\/633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/comments?post=633"}],"version-history":[{"count":0,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/posts\/633\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/media?parent=633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/categories?post=633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/tags?post=633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}