Try a new recipe this festive season …
Originally from Co Tyrone, Irish cook Cherie Denham’s new book The Irish Kitchen chronicles and reflects how Irish cooking has evolved, while also including many of Cherie’s own family recipes. In a chapter dedicated to Christmas, she share her favourite recipes.
“This ham is delicious served hot or cold. I like a ham at any time of year but for some reason, it’s extra special at Christmas. I cook a large gammon so there’s plenty of leftovers for brunches and lunches. I then bake soft, fluffy rolls to pull apart and butter before filling with ham, cheese and some of my own Tomato and Apple Chilli Chutney. We also enjoy it with my crisp Winter salad. I love the hint of spice that the cloves give to the ham and the flavour of the glaze on the top of each slice. Spiced Pickled Pears work so well with your ham too.
If your gammon is tied, keep it like that during the boiling process. It holds it together, meaning the joint is much easier to deal with. I still soak my gammon overnight to reduce the saltiness. Some say you no longer need to do this, but I’ve been caught out once or twice, so I always do it just in case.” @cheriedenhamcooks
HONEY AND MUSTARD GLAZED HAM WITH CRANBERRY AND APPLE COMPOTE
Servs 10-12
4 kg boneless unsmoked gammon (uncooked ham) joint, rolled and tied
1 onion, quartered
1 carrot, peeled and diced
2 celery stalks, diced
3 bay leaves
1/2 tsp black peppercorns
3 tbsps English mustard
3 tbsps honey
3 tbsps light brown soft sugar
30 cloves
For the cranberry and apple compote
55 g unsalted butter
285 g fresh or frozen cranberries
4 Bramley (cooking) apples, peeled, cored and roughly chopped
3 tbsps water
110 g caster (superfine) sugar, plus extra as needed
Zest and juice of 2 oranges
6 tbsps port
Method
1. Put the gammon into a large saucepan and cover it with cold water. Leave to soak overnight.
2. The next morning, pour off the water and refill with fresh water. Bring to the boil and then drain off the water. This helps remove excess salt.
3. Fill the pan with more cold water, then add the onion, carrot, celery, bay leaves and peppercorns. Bring to the boil again, skimming off any scum that appears, then cover and reduce to a simmer. Cook for 2 1/2 hours.
4. Meanwhile, make the compote. Melt the butter in a saucepan over a gentle heat, then add the cranberries and apples and stir. Add the water, the sugar, orange zest and juice. Stir, cover and simmer for 5–10 minutes until the cranberries just start to break down and the apples begin to soften. Keep an eye on the fruit and stir every so often so it doesn’t catch.
5. Once the fruit has softened, taste to see if it’s sweet enough for you (add a bit more sugar if it isn’t), then add the port, stir and taste again. Remove from the heat, spoon into sterilised glass jars (see page 34), then leave to cool, seal and store in the refrigerator for up to 5 days, or in the freezer for 2 months.
6. Preheat the oven to 200°C fan (425°F/Gas 7) and line a roasting tin with baking parchment.
7. Lift the cooked ham out of the water and place it in the prepared tin. Strain off the cooking liquid and reserve. If your ham is tied, remove the string.
8. Using a sharp knife, remove the outer skin, leaving the layer of fat. Score a criss-cross pattern all over the fat and spread it with the mustard and honey, then sprinkle over the sugar, lightly pressing it into the mustard. Stud each diamond of fat with a clove.
9. Roast the ham in the oven for 25 – 30 minutes until the fat is nicely caramelised. If necessary, rotate the roasting tin to ensure an even colour.
10. Remove from the oven and leave to rest for 30 minutes, then carve and serve.
Recipe from: The Irish Kitchen by Cherie Denham and Andrew Montgomery, foreword by Diana Henry, Montgomery Press, £30stg.