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Tease your taste buds with York ham |
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| Chunky
York ham on the menu |
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Impress
your friends and relatives when you cook this traditional York ham
recipe from Anne Stirk.
All
you need is salt and water, a big pot, an oven, some glaze and one
large ham.
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Britain
has a tradition of smoking, curing and pickling hams.
Most
regions have their own type of ham, each with a slightly different
taste due to the varying preparation methods
York
Ham traditionally comes from the Large White pig which is a popular
commercial breed in the North East. The ham gets its distinctive
rich salty flavour and dry texture from the way that it is salt-cured
and cooked.
| York
Ham Ingredients |
| 1
x 5.5kg ham |
| Method |
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1. To get the best flavour from a ham it is best to cook it
on the bone, but not strictly necessary if this is not convenient.
You need to check with your supplier about soaking the ham –
the length of time needed depends on the quantity of salt used
in curing. Cover the ham completely with cold water and leave
for as many hours as recommended. Smaller joints can be placed
in a large pan covered with cold water, brought up to simmering
point, then the water thrown out. |
| 2.
Remove the ham from the soaking water and place it in the middle
of a large piece of foil. Pour approx. 300mls of local beer
over the ham and then completely enclose in the foil to create
a tent effect so that it is tightly sealed but with room for
the air to circulate around the ham. Bake the ham in a pre-heated
oven, gas 3 160C for 20 minutes per 450g. A 5.5kg ham would
take approx. 4 hours to cook. |
| 3.
Thirty minutes before the end of cooking time remove the ham
from the oven and turn the oven up to gas 7, 220C. Take the
skin off the ham, leaving behind as much fat as you can. |
| 4.
Score the fat in a diamond pattern with a sharp knife. Stud
the centre of each diamond with a clove. Then glaze the ham
( see recipe below) |
| The
Glaze Ingredients |
| 2
tbs English Mustard |
| 2
tbs unrefined dark muscavado sugar |
| 1
tbs runny honey |
| orange
slices and watercress to garnish |
| Method |
| 1.
Mix together the English mustard, unrefined dark muscavado sugar
and the runny honey. |
| 2.
Spread this mixture over the ham and place the ham uncovered
in the hot oven 200oC, Gas Mark 6, and continue to cook for
30 minutes until you have a golden caramelised surface. Garnish
with orange slices and watercress. |
| 3.
Serve cold with pickles/piccalilli or with a hot mustard sauce. |
| Mustard
Sauce Ingredients |
| 600mls
ham/veg stock |
| 1
tbs English mustard or to taste |
| Seasoning |
| 2
tbs parsley – finely chopped |
| Method |
| 1.
Place the stock in a pan. Bring to the boil and reduce by half.
Stir in the double cream and mustard. |
| 2.
Taste and season then stir to blend the cream and mustard. |
| 3.
Add the parsley. Serve hot with the sliced ham |
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