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.  Sorry for the picture quality, taken on my crappy camera phone. Will update with more pictures later.
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.
Oh that's actually a really good idea. Was gonna grab some nice cheeses anyway, nothing in my brain linked that to the ham yet.GooberTheHat wrote:I tend to have the ham on Christmas eve as part of a buffet, sliced fairly thin (thicker than sandwich ham, but not as thick as a pound coin) and served with pickles, chutney and cheese etc.
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