Roast Christmas Ham

  • 1 slightly salted gammon

Glazing:

  • 3 tbsp mustard
  • 1 tbsp golden syrup or honey
  • 1 tbsp potato flour
  • 1 egg yolk
  • 3 tbsp breadcrumbs

Sauce:

  • 500 ml pan juices, skimmed
  • 2 tbsp corn flour
  • 100 ml whipping cream or heavy cream
  • 100 ml apple sauce
  • Honey
  • Cinnamon
  • Lemon juice

Melt the frozen ham carefully in a cool place for 1-5 days, depending on the size.

A gammon containing a bone takes a longer time than a boneless one. The gammon must be at room temperature before being put into the oven. Check with a meat thermometer! Place the gammon into a roasting tin, rind side up and insert the meat thermometer into the deepest point without touching the bone. Pour about 100 ml of water into the tin. The ham should become succulent if you roast it in a 90-120°C (195-250F) oven. The ham is ready when the meter indicates 77-80°C (170-176F). Roasting time varies from 1 to 2 hours per kilo of meat. Allow the ham to set for a while before cutting off the rind.

Sauce:

Preserve the pan juices, strain and let it cool, for easy fat-removal. Season the liquid with honey and a dash of lemon juice. Add some apple juice, a little cinnamon and the corn flour. Simmer for 5 minutes. If desired, add 100 ml cream.

Glazing the ham:

Put the ham into an ovenproof dish. Mix the mustard, syrup or honey, potato flour and egg yolk until smooth. Spread the mixture on top of the ham and sprinkle with breadcrumbs. Gratinate in a 200-225°C (400-440F) oven until nicely browned.


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