BAVARIAN CHRISTMAS HAM IN THE FIREPLACE
Make and share this Bavarian Christmas Ham in the Fireplace recipe from Food.com.
Provided by drhousespcatcher
Categories Ham
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Topping: combine all the ingredients and mix well.
- Ham:.
- Cut all excess fat off. Place on double foil. Brush all sides with honey, Cointreau, seasonings and orange rind. Seal foil, place on an inverted cake pan inside a dutch oven. Cover and bake in a hot fire for 45 minutes to 1 hour.
- Open foil and base ham with accumulated juices. Bake for another 10 minutes and baste about 4 times.
- Pack topping on top of ham. Return to dutch oven. Cover and put hot coals over oven lid and cook until brown and bubbly on top [about 15 mins].
- Baste topping with pan juices.
- Cool completely before serving.
Nutrition Facts : Calories 1043.5, Fat 66.2, SaturatedFat 18.1, Cholesterol 158.8, Sodium 2948.7, Carbohydrate 75.4, Fiber 2.5, Sugar 65.4, Protein 41.8
FESTIVE GAMMON
A traditional ham recipe that's perfect for any celebration, especially at Christmas. The gammon needs brining overnight, but the results are well worth it
Provided by Richard Corrigan
Categories Dinner, Main course
Time 4h30m
Number Of Ingredients 17
Steps:
- For the brining, take all the spices for the glaze and toast them in a frying pan until they begin to release their fragrance. Grind using a pestle and mortar, then tip into a food processor with the sugar and blitz everything together to make a spice mix. Tip two-thirds of the mix (reserving the rest in a sealed plastic container) into a large pan with the salt and 5 litres of water and bring to the boil, then turn off the heat. When the mix has cooled, pour it over the ham and leave in the fridge to brine for 24 hrs.
- After 24 hrs, wash off the brine. Place the ham in a large pan with the stock veg, herbs and vinegar. Cover with water and bring to the boil. Lower the heat to a gentle simmer and cook, uncovered, for 3 hrs, topping up with water as necessary. Turn off the heat and leave the ham to cool in the stock.
- Heat oven to 220C/fan 200C/gas 7. Remove the ham from the stock and cut away the top layer of fat and skin. Score the fat in a criss-cross and brush with the mustard, then pack on the reserved spiced sugar. Roast for 35-40 mins until the glaze has completely caramelised and become sticky. Allow the ham to rest for at least 10 mins before carving.
Nutrition Facts : Calories 360 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Protein 36 grams protein, Sodium 8.35 milligram of sodium
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