ingredients
For the ham
3 kg / 6 ¾ lb ham (smoked or unsmoked according to preference )
1 liter / 1 ¾ pints of pineapple juice
1 liter / 1 ¾ pints of apple juice
2 bay leaves
2 star anise
4 allspice berries
1 apple, cut in half
1 orange , peeled , halved , bone removed
1 lime , zest only
1 cinnamon stick
Piece 7.5cm/3in fresh ginger root , peeled
For the icing jam
4 teaspoon of marmalade thick cut
2 tablespoons liquid honey
1 teaspoon spice mixture
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
2 bunches watercress , leaves
For the pineapple salsa
1 medium sized fresh pineapple , peeled and chopped
½ cucumber, cut in half horizontally , dug with a spoon seeds , flesh finely chopped
½ medium fennel bulb , thinly sliced
1 red chilli, seeded and finely chopped meat
4 c sugar gold dust
2 tablespoons raspberry vinegar
For the beet and apple salsa
4 fresh beets , cooked and chopped
2 large apples, peeled and finely chopped
1 lime , zest and juice only
4 tablespoons chopped fresh mint leaves
Method of preparation
For ham, put all the ingredients Gammon to boil in large saucepan. Reduce heat to a simmer , then cover and simmer for three hours , or until ham is cooked.
Meanwhile, for the glaze jam , place all ingredients marmalade glaze in a saucepan and heat over medium heat, stirring well , until the mixture is smooth .
Simmer the mixture for 4-5 minutes , stirring constantly , then remove from heat and set aside .
Preheat the oven to 180C/350F/Gas 4.
Transfer the ham to a roasting pan. ( The cooking liquor can be strained and simmered for 20 minutes until thickened to the consistency of a sauce , if desired, serve with the finished dish . )
Skin the ham , leaving the underlying layer of the exposed fat . With a sharp knife, score the fat all over in a diamond pattern .
Technique: Skin Notation
skin marking
technical View
0:26 minutes
Brush the glaze over the ham jam and bake for 25-30 minutes , or until the marmalade glaze has become golden brown and sticky, then remove from oven and set aside on a warm plate to rest.
For the pineapple salsa in a bowl, mix pineapple , cucumber, fennel and pepper and mix well.
Heat the sugar and vinegar in a nonreactive saucepan until sugar is dissolved and the mixture is homogeneous. Pour over pineapple mixture and mix well .
For beet and apple salsa , place beets and chopped apples in a bowl and mix well.
Add lemon juice and zest and stir to coat the beetroot and apple in it.
Technique: Zesting citrus
zesting citrus
technical View
1:02 minutes
Add chopped mint and mix well.
To serve, place a handful of watercress in the center of each of six serving plates. Cut the ham into thick slices and place two slices on watercress. Place a spoonful of each side of the ham salsa. Pour the sauce over the edge of each plate , if using .
For the ham
3 kg / 6 ¾ lb ham (smoked or unsmoked according to preference )
1 liter / 1 ¾ pints of pineapple juice
1 liter / 1 ¾ pints of apple juice
2 bay leaves
2 star anise
4 allspice berries
1 apple, cut in half
1 orange , peeled , halved , bone removed
1 lime , zest only
1 cinnamon stick
Piece 7.5cm/3in fresh ginger root , peeled
For the icing jam
4 teaspoon of marmalade thick cut
2 tablespoons liquid honey
1 teaspoon spice mixture
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
2 bunches watercress , leaves
For the pineapple salsa
1 medium sized fresh pineapple , peeled and chopped
½ cucumber, cut in half horizontally , dug with a spoon seeds , flesh finely chopped
½ medium fennel bulb , thinly sliced
1 red chilli, seeded and finely chopped meat
4 c sugar gold dust
2 tablespoons raspberry vinegar
For the beet and apple salsa
4 fresh beets , cooked and chopped
2 large apples, peeled and finely chopped
1 lime , zest and juice only
4 tablespoons chopped fresh mint leaves
Method of preparation
For ham, put all the ingredients Gammon to boil in large saucepan. Reduce heat to a simmer , then cover and simmer for three hours , or until ham is cooked.
Meanwhile, for the glaze jam , place all ingredients marmalade glaze in a saucepan and heat over medium heat, stirring well , until the mixture is smooth .
Simmer the mixture for 4-5 minutes , stirring constantly , then remove from heat and set aside .
Preheat the oven to 180C/350F/Gas 4.
Transfer the ham to a roasting pan. ( The cooking liquor can be strained and simmered for 20 minutes until thickened to the consistency of a sauce , if desired, serve with the finished dish . )
Skin the ham , leaving the underlying layer of the exposed fat . With a sharp knife, score the fat all over in a diamond pattern .
Technique: Skin Notation
skin marking
technical View
0:26 minutes
Brush the glaze over the ham jam and bake for 25-30 minutes , or until the marmalade glaze has become golden brown and sticky, then remove from oven and set aside on a warm plate to rest.
For the pineapple salsa in a bowl, mix pineapple , cucumber, fennel and pepper and mix well.
Heat the sugar and vinegar in a nonreactive saucepan until sugar is dissolved and the mixture is homogeneous. Pour over pineapple mixture and mix well .
For beet and apple salsa , place beets and chopped apples in a bowl and mix well.
Add lemon juice and zest and stir to coat the beetroot and apple in it.
Technique: Zesting citrus
zesting citrus
technical View
1:02 minutes
Add chopped mint and mix well.
To serve, place a handful of watercress in the center of each of six serving plates. Cut the ham into thick slices and place two slices on watercress. Place a spoonful of each side of the ham salsa. Pour the sauce over the edge of each plate , if using .
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