Delicious UK - (11)November 2020

32 deliciousmagazine.co.uk

Hamisa

fantasticmeal

toservecold

orwarmedup

withchipsand

friedeggs,or

stiritintopasta

bakes.Seenext

month’sissue

fora newham

andpeasoup

andotherideas

forusingup

leftoverham.

LyVE

your

LEFTOVERS

Mapleandpaprikaglazed

hamwithfestivenuts

SERVES 12 WITHLOTSOFLEFTOVERS.

HANDS-ONTIME 30 MIN,OVENTIME

12 HOURS40-45MINUTES,PLUS

OVERNIGHTSOAKING

MAKE

AHEAD

Beginthisatleast2 days

beforeyouwanttoserve.

Maketotheendofstep2 up

to2 daysahead,thencompletethe

recipetoserve.Leftoverhamand

nutswillkeepseparately,covered

andchilled,forupto4 days.

FOOD

TEAM’S

TIP

Lowandslowovernight

cookingkeepstheham

supersucculentandjuicy.

• 1 largeonion,quartered


• 2 carrots,roughlychopped
  
  
  • 3 freshbayleaves,plusa sprig
    togarnish(optional)
  
  
  • Handfulparsleystalks(savethe
    leavestouseinanotherrecipe)
  
  
  • 10blackpeppercorns
  
  
  • 5kgsmokedhamonthebone,
    soakedovernightincoldwater
    (availablefromTheGingerPig;
    thegingerpig.co.uk)
  
  
  
  

FORTHEGL AZE

• 75mlmaplesyrup


• 75gsoftlightbrownsugar


• 2 tbspapplecidervinegar


• 2 tspsmokedpaprika

FORTHEFESTIVENUTS

• 200gmixedunsaltednuts(weused
  cashews,hazelnuts,pistachios,
  macadamiasandalmonds)
  
  
  • 1 tspsmokedpaprika
  
  
  • 1 rosemarysprig,leavespicked
  
  
  • 2 tbspoliveoil
  
  
  
  

YOU’LLALSONEED...

• Large,deep,hob-saferoasting
  panwitha roastingrack;a second
  roastingtray;widefoilsheets;
  cleanmuslinclothandstring
  (optional)

1 Heattheovento120°C/100°Cfan/

gas½.Puttheonion,carrots,

bayleaves,parsleystalksand

peppercornsintheroastingpan

andpourover1.5litreswater,then

settheroastingrackontop.

2 Sitthehamontopoftherackand

coverwitha largetentoffoil,sealing

it wellattheedges.Putonthehob

overa highheatandbringtotheboil.

Simmerfor 15 minutes,thentransfer

totheoven.Cookfor 12 hoursor

overnight(SeeMakeAhead).

3 Turnuptheovento200°C/180°C

fan/gas6.Unwrapthecookedham

and,using asharpknife,carefully

peeltheskinaway,leavingasmuch

ofthefatbehindasyoucan.Transfer

thehamtoa cleanroastingtray,

settingit presentation-sidedown.

4 Tomaketheglaze,combinethe

maplesyrup,sugar,vinegarand

paprikaina bowl.Pourhalfthe

glazeoverthehamandroastfor

20 minutes,bastinghalfwaythrough.

5 Turnoverthehamandpourover

theremainingglaze,thenreturnto

theovenfora further20-25minutes

untilstickyandcaramelised.

6 Meanwhile,combinethe

ingredientsforthefestivenutsin

theroastingtinandroastona lower

shelfoftheovenforthefinal 10

minutesofthehamcookingtime,or

untiltoastedandaromatic.Transfer

toa servingbowlandsetaside.

7 Transferthehamtoa serving

platterandspoonoverglaze/juices

fromtheroastingtray.If youlike,

wraptheshankwithmuslinand

securea bayleafsprigwithstring.

Thinlysliceandservewiththenuts.

PER100g211kcals,12.7gfat

(3.9gsaturated),21.1gprotein,

3gcarbs(2.6gsugars),2.5gsalt,

0.3gfibre→

LEFTOVERS

HEAVEN

RECIPES: SAMANTHA COUTTS, HELENA MOURSELLAS

, DOMINIC SMITH, PHOEBE WOOD AND

SOPHIE AUSTEN-SMITH. PHOTO

GRAPHS: NIGEL LOUGH, BEN

DEARNLEY

AND TOBY SCOTT. FOOD STYLING: SOPHIE

AUSTEN-SMITH, KIRSTEN JENKINS

AND VICTORIA ELDRIDGE. STYLING:

EMMALY STEWART AND VICTORIA

ELDRIDGE

The glorious mains