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This monthÂ’s recipe is: A Christmas Favourite
Traditional boiled and baked ham makes an impressive centre piece as well as being a favourite with everybody. Why not try this simple and traditional recipe
4-6 Kg ham, soaked in cold water for 24 hours, changing the water occasionally
2 onions, quartered
a few cloves
a few black peppercorns
1 bay leaf
4 tbsp English mustard
225g/8oz Demerara sugar, depending on size of ham
300ml/Â½pint chicken stock (to make a gravy)
Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf.
Cover with water, bring to the boil and skim away any impurities.
Leave the ham to simmer, allowing 20 minutes per 450g (1lb)
Pre-heat the oven to 190C/375F/Gas 5.
Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin.
The fat can be left as it is or scored, creating a diamond pattern.
Brush the ham with mustard and sprinkle well with the Demerara sugar.
Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar.
Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold.
To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain.
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Back to main menu of issue No. 77 Mid. Nov to Mid. Dec. 2006
This monthÂ’s recipe is: Refried Beans
Serve refried beans as an accompaniment or as a filling for tacos or enchiladas.
This monthÂ’s recipe is: Boeuf Bourguignonne
This monthÂ’s recipe is: Calamari in lemon ginger sauce
This monthÂ’s recipe is: Chicken with Chorizo and Butter Beans
This monthÂ’s recipe is: Tandoori Chicken
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