I love home cooked ham at Christmas and New Year. But I also dread cooking it mainly because I am not sure how to cook it. So this year I searched the net, both Danish and English, and was pleasantly surprised at how easy it was. All of the recipes agreed on the cooking time, and I opted for a version of half boiled and half roasting.
I had purchased a small raw gammon joint of 1.4kg and here is how I cooked it.
I wrote this in January 2017; but forgot to post it.
|Prep time 10 minutes
||Cooking time 20 minutes per 500g
plus 20 minutes
||Rest Time 2x 10 minutes
- 1.4kg gammon joint
- 5 cloves
- 3-4 bay leaves
- 1-2 Onions, peeled and quartered
- 1 tsp Pepper
- 1 tsp Mustard seeds
- Many cloves, enough to poke into each diamond
- 1 tbsp Honey
- 1 tbsp Mustard
- Place the gammon in a saucepan, cover with water add 5 cloves, bay leaves, onions, pepper and mustard seeds.
- Bring to boil, then lower the heat and let simmer for half the total cooking time.
- Remove from saucepan and let it rest for at least 10 minutes.
- Now remove the rind leaving as much as possible of the fat on the gammon.
- Crisscross the fat with a knife making a diamond pattern.
- Mix the honey and mustard, and spread it over the fat
- Then poke each diamond with a clove.
- Place in a 180°C oven for the remaining time. Keep an eye on the joint and cover with foil if it colours too much.
- Remove from oven and leave to rest for 10 minutes before serving hot.
Make the Crackling:
- Once the rind is removed slice it into bite size
- Place all the pieces on a shallow baking tray
- When finished place another tray on top to prevent the slices curling
- Place in the oven with the ham on a lower rack and bake for 10-20 minutes
- After 10 minutes remove the upper tray, and salt the cracklings, and bake for 10 more minutes or until cracklings are nicely browned.
PS. The best about the rind is; that it can be purchase from Morrison’s for 40-50p
Just pre-boil the rind (5-10 minutes). The time it takes to heat the oven.
Today I purchased one rotisserie chicken; which of course, for one person, is rather extravagant. I decided to dissect the chicken into: 1 portion of deboned chicken legs; 2 portions of skin-less chicken breast; scrape and cut all remains of chicken meat off the carcasses and bones, split this in 2 portions roughly ¼ and ¾; and finally place all the bones, skin and carcasses in a large saucepan for stock.
For the stock (makes upto 4 portions):
- the bones, skin and carcasse
- 1.5-2 ltr water
- 1-2 roughly cut onions,
- 2-4 chopped carrots,
- 1-2 potato roughly cut
- Herbs to taste
- 200g green/mixed lentils
- Let it simmer gently for 1-2 hours.
- What I also did was hang a strainer into the pot/stock placing the lentils in the strainer; thus still part of the stock but without them getting mixed into the stock
- Drain the stock; then add the lentils and set aside to cool.
- Portion into 4 small containers; freeze when cool enough
As I had a portion of Bombay cooked lentils I use the ¾ chicken bits and mixed it to the lentils, added some spices, and had my lunch.
The ¼ portion of chicken meat went into a chicken mayo, spiced with garlic and chilli powder and a drop of lemon, ready for spreading tomorrow.
The 2 portions of chicken breast went straight into a small freezer bags each, and when they are cold enough, place them in my freezer.
Now – I ask – am I still extravagant? No, I think not. For £4 for the chicken & £1 for the vegetables getting food for 5-7 people depending what I do with the chicken breasts; not bad if I say so myself.