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I thought ham was gammon which had been cooked (boiled). But hey, I still believe in Santa. :lol:
Festive Ham Recipe
- Thread starter Pig Cat
- Start Date
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- 8,392
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- Little Feckwittering-on-the-Moor
My festive ham recipe is this...
Set the SatNav to <!-- m --><a class="postlink" href="http://goo.gl/maps/IREm" onclick="window.open(this.href);return false;">http://goo.gl/maps/IREm</a><!-- m --> - drive there, say hello to my friend and butcher,
Allan and buy the amount of his own sticky maple ham I require... give him the appropriate coin of the realm and depart.
It's quite similar to my recipe for ham at any time of the year - the only exception is when the Callant's Festival weekend is on... then it all goes more than a little bit mental there and drink is taken (and Allan shuts his shop from the Thursday to the following Tuesday)
Set the SatNav to <!-- m --><a class="postlink" href="http://goo.gl/maps/IREm" onclick="window.open(this.href);return false;">http://goo.gl/maps/IREm</a><!-- m --> - drive there, say hello to my friend and butcher,
Allan and buy the amount of his own sticky maple ham I require... give him the appropriate coin of the realm and depart.
It's quite similar to my recipe for ham at any time of the year - the only exception is when the Callant's Festival weekend is on... then it all goes more than a little bit mental there and drink is taken (and Allan shuts his shop from the Thursday to the following Tuesday)
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I use Gary Rhodes' recipe from New British Classics, English mustard and brown sugar glazed baked ham. I tend to add a few other things to the stock water, maybe some star anise and allspice etc. It's very good.
We bought two hams from the local farmers market this year so I might well give this a try with one of them, thanks Pig Cat. :hungrig
We bought two hams from the local farmers market this year so I might well give this a try with one of them, thanks Pig Cat. :hungrig
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Meat doesn't have the answer, nor does McGee on Food and Cooking.Pig Cat said:
Gammon, ham and bacon are all cured meats, and none of them are necessarily cooked. For example, Parma ham is a type of raw ham - it's cured and then air-dried.
Ham is the hind thigh of a pig (ham hock is the "knuckle" of that leg... kinda like the drumstick on a chicken leg as I understand it).
Bacon is cured meat usually from the back or belly.
Gammon seems to be referred to as "the lower end of a side of bacon", but the word "gammon" comes from the French word "jambe" meaning "leg". I'm always slightly mistrustful of gammon, for some reason.
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That looks very good PC! I do love the Christmas ham (but my only role is to collect it I hasten to add!) I generally knock a sizeable hole in the moment the foil is pulled back though :hungrig
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Usually we use either honey and mustard or cider and brown sugar, but next time ham's on the menu we'll give this a go. Just a glance at the recipe convinces me it'll be excellent: thanks PC.
- Thread Starter
- #23
Glad this has got a good response. Hopefully some more chaps/esses will share their favourite recipes or perhaps recommend a recipe book.
BTW we're brining our turkey this year. Never tried before but apparently this is a method favoured in the States. It's a recipe in Nigella Lawson's (do I need to put her surname?) Xmas book so should be good. Most of her recipes turn out great in my experience.
BTW we're brining our turkey this year. Never tried before but apparently this is a method favoured in the States. It's a recipe in Nigella Lawson's (do I need to put her surname?) Xmas book so should be good. Most of her recipes turn out great in my experience.
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- West Yorkshire
There you go folks: how many times have I remarked on how much sense PC talks? Such an excellent idea that I think I'll go and start a recipe book thread right now :hungrigPig Cat said:
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- West Yorkshire
Well, we did this recipe today, and wholeheartedly endorse it. Nice delicate flavour, looks ravishing ... and won't last long. Thanks again PC. :hungrig
- Thread Starter
- #27
Arrowhead said:
Cool, glad you have given it a go. If it's anything like mine it won't last very long at all. I kept ours a week in the fridge until Christmas Day when half was consumed for a kind of brunch. The rest disappeared rapidly on Boxing Day!! :hungrig
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- Bangor, Co. Down
A friend got us a ready to eat gammon for Christmas so the one I'd purchased was languishing unloved in the back of the fridge until today. We were having friends over for dinner tonight so I cooked it using Adam's recipe and everyone was suitably impressed. Melt in the mouth and very tasty. Thanks Adam!
