Liveinadive wrote:It's nearly 4am and I have an overwhelming desire to make salsa.
fullspectrum wrote:Attempting my first Christmas ham this year. @Goobs was it you that made the awesome jerk one?
GooberTheHat wrote:I have decided I will go for a slight combination of traditional and jerk.
I will cook the ham in the oven in a water bath with onions, pepper corns, cloves, orange peel, molasses and a bouquet garni. Then cut off the skin, score and cover in a jerk seasoning made up of garlic, chillies, shallots, chives, caster sugar, rum, sherry, all spice and nutmeg. That will get rubbed in and left over night.
Then stud it with cloves and bake it the next day with a rum, sherry, orange juice and marmalade glaze. Hopefully it should turn out ok.
GooberTheHat wrote:Operation Christmas ham now under way.
Before the oven. Celery, a leek, pepper corns, thyme, bay leaves, cloves, orange peel and an onion (not actually in the pic, I forgot and had to put it in later), and tha brown stuff is black treacle, I couldn't find molasses.
That's in the oven now waiting for it marinade, below.
All this blended up (the edible bits anyway)
makes this rather unappetising but fantastically pungent and powerful sludge.
Â
Sorry for the picture quality, taken on my crappy camera phone. Will update with more pictures later.
GooberTheHat wrote:*WARNING* - Ensure you wash hands after chopping and de-seeding 5 chillies, and under no circumstances go for a piss before you have.
FUCK!!
GooberTheHat wrote:I used black treacle in the poaching liquid so hopefully that flavour has permeated throughout the ham. I'm not going to use any mustard in the glaze as I've got lots of chilli in the marinade so I reckon it would be too spicy. I am going to make a glaze out of orange juice, brown sugar and rum.
GooberTheHat wrote:Operation Christmas Ham phase 2
It has marinated in the fridge for 24 hours now. I scraped of the excess marinade, studded with cloves and added the glaze, basting every 5 minutes for about half an hour.
The juices you can see in the foil almost were not there. After finishing off the glazing there was a lot of left over juice in the pan and I was going to pour it away until I tasted it. It was amazing, sweet, spicy, sticky, gorgeous. So after persuasion from the wife I poured it all over the ham and this was the result.
GooberTheHat wrote:It's not too spicy, 5 chillies, but seeds removed. I have had a quick taste and it very nice. Starts of nice and sweet with a hint of orange, the the heat and spices kick in, it is hot but not over powering. Then you get the flavour of the ham. I can't wait to get stuck into this on christmas eve with some pickallili (sp?) and chutney.
n0face wrote:Liveinadive wrote:It's nearly 4am and I have an overwhelming desire to make salsa.
The urge has probably passed but this is good
http://www.seriouseats.com/recipes/2012/05/roasted-tomato-salsa.html
Childintime wrote:I think DS is also an expert at jerking yer mam.
GooberTheHat wrote:Christmas ham poaching in the oven as I type.
Marinade getting made.
GooberTheHat wrote:It's a hot one this year
GooberTheHat wrote:Chilies, starting top right and going down.
Dried:
Tabasco (all the way from Zambia)
Cascabel
Ancho
Chipotle
Habanero
Fresh:
Scotch bonnet.
GooberTheHat wrote:Ham, ham, ham ham ham.
Nicks chilli for tonight to. I think I might eat all the ham tonight. Mmmmm..... Ham...
Did you just presume my mum’s gender?Dark Soldier wrote:mams have cocks?
GooberTheHat wrote:
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