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.
Prep Time: 20 minutes
Cook Time: 55 minutes -> 1 hour
- 100g fresh leaf spinach
- 40g unsalted butter
- ½ onion, finely chopped
- 1 clove garlic, crushed / squeezed through a crusher
- 1 tbsp potato/rice flour
- 300ml semi skimmed milk (for the sauce)
- 100ml semi skimmed milk (for the broccoli)
- 2 skinless boneless cod fillets cut into bite size chunks
- 10 green olives – chopped
- Herbs: salt, pepper, mixed herbs, paprika
- 1 broccoli head cut into florets (incl. the stalk finely cut)
- 1 tbsp olive oil
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Bring a little water to boil in a wok or a large saucepan,
- Wash the spinach
- Add the spinach and blanch for 3 mins.
- Drain, squeeze out the excess water
- Line the bottom of a 1.5 litre Pyrex dish with the spinach
- Spread the cod over the spinach
- In a wok/pan, melt the butter and add the onion.
- Sauté for 5 mins before adding the garlic for the last minute.
- Add the chosen herbs and chopped olives
- Remove from the heat and slowly whisk in the milk.
- Add the rice flour, and stir until well mixed
- Return the pan to the heat. Simmer for 2 minutes, stirring, until thickened.
- Pour this over the cod.
- Steam the broccoli in a microwave for 4-5 minutes
- Place the broccoli in a food processor and blend until smooth
- Add 100ml milk, salt & pepper to taste
- Spread evenly on top of the contents of the dish
- Bake covered for 25 minutes
- Remove the lid and bake for a further 20 minutes.
Oven Time: 20 minutes
I had to try this recipe when I found it (somewhere on the net, can’t remember where).
It actually works. No mess and no work once it’s in the oven. Just lovely!
- Line a baking tray with foil. This will make clean-up easier later.
- Arrange bacon slices on the foil
- Place the baking tray on the centre rack in a cold oven.
- Close oven door. Turn oven on to 200°C and leave for 17-20 minutes.
- As soon as the bacon is golden brown, but not excessively crisp, it’s done.
The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
- Remove the tray from the oven.
- Transfer the bacon onto paper towels to absorb the fat.
Pour the liquid fat – through a strainer to filter out any crunchy bits – into a heat-resistant container for other usage.
- Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn’t burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
- You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.
When I was in Sweden in November 2012 and was served this extremely popular Swedish dish.
I wrinkled my nose at the look of the ingredients and thought “who can eat a mixture of
chicken, bananas, bacon, cream, salted peanuts, chilli ketchup and rice?”
I was very sceptical with my first helping, but believe it or not, this dish was actually
very nice, so nice that I will share it with you my readers.
I was told that every household in Sweden has its own variation; and this is the one I was served.
Prep Time: 10 minutes
Cook Time: 20 minutes
- 280g sliced bacon
- ½ roasted chicken
- 200-250ml of single cream
- 150ml Heinz Hot Chilli Ketchup or use “Ketchup and a dash of liquid Chilli sauce”
- 3 large bananas – cut into 6 pieces (once lengthways; 3 times across)
- 100g salted peanuts
- Cook the bacon while the oven is preheating. See Perfect Bacon
- Preheat the oven to 220° C
- Debone the chicken and tear the meat into coarse pieces and spread evenly in a large oven dish.
- Spread the banana pieces evenly over the chicken
- Fry the bacon until crisp, remove from the pan and set aside on kitchen paper. Break into small pieces.
- De-glaze the pan with the cream and the chilli sauce, stir for 1 minute
- Pour the sauce over the dish of chicken and bananas.
- Place in the oven and cook for 20-25 minutes. (no cover needed)
- Serve with rice and 1 dish each of nuts and bacon and possibly a side salad.
It was originally created by Swedish Air Freight worker Ove Jacobsson, who published it in the Swedish cooking magazine, “Allt om Mat” in the sixties.
This will make a lovely cheap and cheerful Sunday roast.
Preparation time 5-10 min Oven time 1 hour 20 min
- 600-700g rolled boneless lamb breast
- 2-4 garlic cloves sliced
- 1 tsp each of: salt, pepper, garlic salt, onion salt, mixed herbs, marjoram, basil & hot paprika
- 2-3 leeks cleaned and cut into 2.5cm rings
- 8 smallish red onions
- 3-4 carrots peeled and cut into 1cm rings
- 1 large or 2 small heads of broccoli, cut into florets
- 100ml chicken stock
- Pre heat the oven to 180º-200º
- Mix all the herbs in a little bowl
- Gently, without cutting the butcher’s string,
push 1 slice garlic and ½ tsp of the herb mix into the “pockets between the strings” of the rolled lamb (approx. 6-8 times)
- Push the remainder of the garlic into either end
- Spread the remaining herb mix over the breast roll and “massage it in”. Use the ends of the role to pick up any spilled herbs.
- Evenly spread the leeks in your Cast Iron Casserole (you could use a glass casserole dish)
- Place the lamb breast on top of the leeks
- Put the onions tightly around the lamb
- Add the stock
- Place the casserole in the oven for 1 hour 20 minutes
If you are using a glass casserole, you need to place a piece of foil shiny side down between the lid and the dish and increase the cooking time by 15 minutes.
- Use the accumulated juices from the casserole as gravy.
- Cook the carrots and broccoli separately.
Serve with Rice, Potatoes or Pasta.
Serves 4 – Preparation time: 10-25 minutes
Cooking time: 7-20 minutes
Freezing: not recommended
- 3 tablespoons corn-flour
- 1/4 pint (150 ml) water
- Grated zest and juice of 1 Lemon and 1 Orange (max 150ml juice)
- Artificial sweetener (honey/sugar), to taste
- 2 eggs, separated
- 2 tablespoons caster sugar
- 2 tablespoons flaked almonds – crushed
- 1 tablespoons brandy or kirsch
- Preheat the oven to 180°C
- Blend the corn-flour and water in a small saucepan. Add the lemon zest and juice and bring to the boil, stirring constantly until the mixture thickens.
- Remove from the heat and add sweetener, to taste. (The easiest way is to sweetening the juice before boiling the mixture. Gently heat the juice and dissolving the sweetener then add it to the now heating cornflower and water).
- Remove from heat and add the alcohol.
- When cool stir in the egg yolks. Make sure that the mixture is sufficiently cool or else the yolks will curdle.
- Divide the mixture between 4 ramekin dishes and place them on a baking tray.
- Bake for 5 minutes.
- Remove from oven and if you are using a fan oven reduce the heat to 160°C.
- Sprinkle the crushed almond evenly into each of the dishes.
- While baking, whisk the egg whites until they hold their shape. Add the caster sugar and whisk again until stiff and glossy.
- Pile an equal amount of meringue on top of each ramekin dish.
- Return the ramekins to the oven and bake for 10-15 minutes, or until the meringue is brown and crisp on the surface.
- Serve hot as meringues will colaps – but they can be eaten later they just don’t look as impressive.