Monday, 13 December 2010
My Nan is spending Christmas in snowy Scotland, so before she leaves town I decided to invite her over for dinner. Her favourite meat is baked ham, so I bought a large 3kg joint (knowing that I would be able to make a few meals out of it.) For dinner with my Nan, I boiled the joint for one hour then glazed it with a honey-orange marinade. I found the recipe on the the Honey Association website, and it's so easy and delicious.
Combine the juice and zest of one large orange with 1 tbsp of soy sauce and 4-5 tbsp of pure clear honey. Drizzle and rub all over the ham joint, and baste regularly. Here's the finished product:
Served with dijon mustard mash and maple roasted parsnips, it made for a real winter warmer:
We had at least half of the gammon left over, so I used some of it to make pea and ham soup:
And the rest of it, to make ham and cider bake with mustard mash:
The gammon bake was by far my favourite meal of the three. There's no real recipe for it, I read about it on a forum. I lightly fried one sliced red onion and one peeled and chopped apple in a pan, and added the remainder of the shredded ham once the onion and apple were slightly softened. I then added some creme fraiche and a couple of teaspoons of wholegrain mustard. Once warmed through, I added some salt and pepper and a few large sloshes of strong cider.
The whole mixture was then poured into a casserole dish, where I topped it with wholegrain mustard mash and baked until crispy. Delish!