Delicious UK - (12)December 2020

Therecipe

SERVES12.HANDS-ONTIME 30 MIN,

SIMMERINGTIME2-2½HOURS,

OVEN TIME 30-35 MIN

MAKE

AHEAD

Maketotheendofstep5,

thencoolandchillforupto

2 daysbeforecompleting

therecipetoserve.Anyleftover

hamwillkeep,coveredandchilled,

forupto3 daysorinthefreezer,

wrapped,forupto3 months.

KNOW-

HOW

Whengammon(curedinthe

samewayasbacon)is

cookedit becomesham.

CALUM’S

TIP

Theremainingcooking

liquidinstep7 caneither

bediscardedorusedasa

stockforsoup.It willbequitesalty,

so be careful with seasoning.

• 5kgoutdoorrearedbone-in
  unsmokedgammonjoint
  (delicious.testedtherecipewith
  a jointfromthegingerpig.co.uk)


• 2 celerystalks,roughlychopped


• 2 carrots,roughlychopped


• 1 onion,halved


• 1 leek,roughlychopped


• 3 garliccloves


• 4 bayleaves


• Clovesforstudding
  
  
  • 150mlrunnyhoney
    
    
    • 1 tsp five-spice powder
    
    
    
    
  
  
  
  

YOU’LLALSONEED...

• Digitalprobe
  thermometer

1 Putthegammonjointina large

pan(seemyintroduction,right)

andcoverthemeatcompletelywith

coldwater.Bringtoa simmerover

a low-mediumheat,skimmingoff

anddiscardinganyscumthatrises

tothesurfaceuntilit hasmostly

stopped.If necessary,topupthe

panwithmorewater.Addthe

celery,carrots,onion,leek,garlic

andbayleaves,then bring back

uptoa simmer.

2 Gentlysimmerthegammonfor

2 hours,toppingupwithmorewater

asnecessarysothemeatisalways

covered.If yourpanisn’tquite

largeenoughtocoverthemeat

completely,turnthegammonover

halfwaythroughthecookingtime.

If yourjointweighslessthan5kg,

simmerfor 20 minutesper500g.

3 Pusha probethermometerinto

thecentreofthejoint.It needsto

read70°Corabove.If necessary,

continuetocookthemeatuntilit

reachestherequiredtemperature.

4 Heattheovento210°C/190°Cfan/

gas6½.Wrapa cleanteatowel

aroundthelargestexposedboneat

thetopofthegammonjointtoget

a griponit,thencarefullypullthe

meatoutofthepanandputit on

a roastingtrayona choppingboard.

Strainthecookingliquid(discard

thesolids)touselaterfortheglaze.

5 Usinga small,thinknife,carefully

striptherindfromtheoutsideofthe

gammonjoint,leavingthelayerof

fat underneath intact as much as

possible(thiswillprotectthemeat

andstopit dryingout).Lettherind

fallintothetray.Withoutslicing

intothemeat,scorethefatin

a decorativediamondpattern:

taketheknifediagonallyfromone

endofthejointtotheother,scoring

parallellines2cmapart,then

repeatintheoppositedirection.

Pusha singlecloveintothecentre

orcornerofeachdiamondshape.

Removetherindfromthetray and

discard(seeMakeAhead).

6 Roastfor 10 minutes,thenturn

thetrayaroundintheoven(sothe

hamcooksevenly)and cook for

10 minutesmore.

7 Pour2 mediumladlesofthe

reservedcookingliquidintothe

roastingtray(seetip).Addthe

honeyandfive-spicepowdertothe

trayandmixwiththecookingliquid

tomakea glaze.Bastethemeatall

overwiththeglaze,pushingit into

thescoredlineswitha brush,then

roastfora further10-15minutes.

Continuetobastethejointevery

5 minutes,turningthemeatinthe

trayeachtime,until it’s covered

ina stickyglaze.

8 Carefullyremovethehamfrom

theoven.Setona platter,thenslice

andservewithanyroastingjuices.

PER100G207kcals,11.9gfat

(4gsaturated),22.6gprotein,

2.3gcarbs(2.3g sugars), 2.9g salt,

nofibre

HONEY & 5-SPICE

GLAZED H A M

ExtractedfromThePieRoombyCalum

Franklin (Bloomsbury Absolute £26) PHOTOGRAPHS: JOHN CAREY. ART DIRECTION AND DESIGN: PETER MOFFAT AND MARIE O’SHEPHERD

Calum Franklin’s

Roasthamisalwaysimpressive,butitgetsa seriousupgradewith

a specialcomboofflavoursinchefCalumFranklin’slatestbook,

ThePieRoom.Bestofall,a roasthamlastsfordaysandfreezes

well, so it’s designed for leftovers. In a word: magnificent!