More about "mulled wine glazed ham food"
MULLED WINE GLAZED HAM RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (64)Category ChristmasServings 14-16Total Time 2 hrs 30 mins
- Scatter the onion in the base of a large lidded pan that is big enough to hold your gammon joint. Add 75g of the sugar then sit the gammon joint in the pan. Pour in the red wine and orange juice to cover the gammon. If it isn’t fully covered, but is mostly submerged, you will simply need to turn it a few times during cooking. Add the peppercorns, mulled wine sachets and 10 cloves to the pan. Bring to a simmer, skim off any scum, then partially cover the pan and leave to simmer for 11⁄2 to 13⁄4 hours (see intro for joints of a different size).
- When the ham is cooked (it becomes known as ham when it’s cooked), remove to a carving platter or dish and leave to cool for 15-20 minutes. Preheat the oven to 220°C, fan 200°C, gas 7. Measure 400ml of the mulled wine liquor (strained) into a pan and reduce until syrupy; about 15-20 minutes. Keep an eye on it, especially towards the end of this time, to make sure that it doesn’t over-reduce and catch.
- When the ham is cool enough to handle, remove the bindings and peel off the skin, leaving a layer of fat on the joint. Score the fat into diamond shapes and stud with the rest of the whole cloves. Sit the ham, fat-side up, in a roasting tin that’s been lined with foil (for ease of washing up later).
- Add the remaining 25g of brown sugar to the syrupy mulled wine glaze along with the cranberry sauce and mustard. Cook for 3-5 minutes over a medium heat, stirring, until thickened. Brush half the glaze over the ham and roast in the hot oven for 5-7 minutes. Brush with the rest of the glaze and cook for a further 5 minutes until sticky and starting to caramelise. Leave to rest for about 15 minutes before carving.
MULLED WINE GLAZED HAM RECIPE | SCHWARTZ
From schwartz.co.uk
- Put the gammon in a large stockpot and add vegetables and peppercorns. Cover with cold water and gently bring to the boil over a medium heat. Reduce heat, skim off any surface scum, then half cover stockpot with a lid and simmer for 20min per 450g (1lb), plus 20 minutes, topping up with water as necessary.
- Meanwhile, make the glaze. Pour wine into a pan. Add sugar, Mulled Wine Spice Sachets, orange rind and juice, and a couple pinches of salt. Stir to combine. Place the pan over medium heat. Once the wine comes to a boil, reduce to a simmer and stir occasionally until the wine glaze is thick, syrupy and has reduced by half (about 20 to 30 minutes). Remove the pan from the heat. Remove the orange rind and the sachets and allow the glaze to cool.
- When the gammon is done, remove from heat, skim off any remaining scum and put it into a large roasting tin.
EASY MULLED WINE CHRISTMAS HAM - EASY PEASY FOODIE
From easypeasyfoodie.com
GLAZED MULLED WINE HAM | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 14Calories 290 per servingTotal Time 2 hrs 40 mins
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