IRELAND: Roast Ham with Balsamic and Mustard Glaze (en inglés)

Karen Fahy from Galway, Ireland, brings us two Irish recipes for the Christmas dinner. The first recipe, Roast Ham with Balsamic and Mustard Glaze, is a classic in her family. It takes some time to cook it, but it is well worth it. The recipe is taken from Neven Maguire’s Cookbook.

ireland-roast-ham-with-balsamic-and-mustard-glaze

Ingredients:

  1. 10lb/ 41/2 kg knucke-end gammon, soaked in cold water overnight and then drained.
  2. 2 carrots, halved.
  3. 2 sticks celery, halved.
  4. 2 onions, peeled and halved.
  5. 4 bay leaves.
  6. 12 peppercorns.

Glaze:

  1. 8 cloves.
  2. 1 rounded tablespoon English mustard.
  3. 1 rounded tablespoon ground ginger.
  4. ¼ pint/150ml Golden Syrup.
  5. 1 tablespoon balsamic (or other good) vinegar.
  6. 4oz/110g brown sugar.

Cranberry Sauce:

  • 1lb/450g cranberries.
  • 4oz/110g brown sugar.
  • Pinch cinnamon.
  • 2 oranges, peeled and chopped.
  • 3 spring onions, chopped.
  • Dash Tabasco sauce.
  • Seasoning.

Directions:

  1. Place the gammon in a pot of water with the carrots, celery, onions, bay, leaves and peppercorns. Bring to the boil and simmer for 20 minutes per 1lb/450g, plus 20 minutes extra. When cooked remove from the pot and allow the ham to cool.
  2. Now trim off some of the excess skin and fat and score with a sharp knife.
  3. Preheat the oven to 180ºC/Gas 4.
  4. Mix the mustard and ginger and rub all over the gammon.
  5. Push the cloves into the skin randomly.
  6. Place the joint on a large roasting-pan or baking dish.
  7. Mix the Golden Syrup with the vinegar and brush this all over the meat.
  8. Sprinkle with the sugar and bake in the oven for 40-45 minutes. Spoon the pan’s juices over the joint at regular intervals.
  9. When cooked, remove from the oven and leave to rest for 10-15 minutes.

To serve: Place a slice of the glazed ham on the plate and garnish with the cranberry sauce.

 

Sent by: Karen Fahy

Source: Neven Cooks by Neven Maguire (Chapter 9: Christmas in Cavan).

Editors: C.L.C., E.R.S.

Image: E.R.S.

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