MY BOILED & Roasted HAM

DESCRIPTION:

Both gammon and ham are cuts from the hind legs of a pig so definitely not Kosher. Gammon is sold raw while ham is sold ready-to-eat. A gammon has been cured in the same way as bacon whereas ham has been dry-cured or cooked. Once you've cooked your gammon, it is then known as ham.

Yes, I know bacon is forbidden in Jewish law but as my mother said we are not living in the Sinai Peninsula but in Kilburn NW6 in the year 1967. Some foods were forbidden because if they were not cooked correctly or kept, would kill you in the heat. Most of the Jewish laws on food are tradition with the laws laid down some 5000 years ago. Today we have fridges and understand about undercooking some meats. to this end, I use a meat thermometer and cook to a min 60°C some say 75°C. Mind you this still doesn't make it Kosher.

Boiled and baked ham is an all year round favourite, from picnic season to birthday parties and Christmas. The ham joint can end its days in a risotto with onion, peas and mushrooms, or my favourite of all a doorstep-style ham sandwich with English mustard. A fitting end for a fine Ham that has been cooked with love. But have you tried boiling your gammon in Coca-Cola? below is my recipe, enjoy.

Since buying a Meater Plus thermostat I have trusted the gammon being baked in the oven as it cooks to perfection without drying it out. Do check around for the best price. While they do cost quite a bit, they are worth every penny IMHO.

INGREDIENTS:

• Gammon joint

• 1.5 litres coca-cola to cover the gammon

• 1 red onion cut in half

• 3 cloves

• 6 peppercorns

• 3 Bayleaf

• 2 star anise ( I use ones that have been used to cook rice)

FOR THE GLAZE

• 1 handful of cloves to cover joint

• 1 heaped teaspoon black treacle

• 2 teaspoons English mustard

• 2 tablespoons demerara sugar to cover the ham

DIRECTIONS:

Most gammons don't need soaking, but if you think it's on the salty side put it in a pan covered with cold water, bring to the boil, then tip into a colander to drain. Then wash/rinse with cold water.

Place your gammon in a pressure cooker, skin-side down, (some say up, but IMHO it protects the gammon) add the onion, three cloves, peppercorns, star enise and bayleaf then pour over the Coca-Cola. Bring to a rolling boil and reduce heat to simmer. skim away any impurities that come to the top, then seal the pressure cooker and bring to pressure and cook on a low setting for 35min then reduce the pressure and check with a meat thermometer for 60 °C then the gammon is now a ham and is now ready for the next part. The glazing.

Heat your oven to 210°C or for fan oven 200°C Remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Warm the treacle in the microwave and add the mustard and brush the treacle mix over your ham, taking care not to dislodge any of the cloves. When coated sprinkle the demerara sugar onto the now sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes at 200°C or until the glaze is nicely brown and the sugar has melted. Lastly baste your ham and allow to stand.

Allow to cool on a wire rack and then rap in tin foil until needed.

How to boil a ham without a Pressure cooker :

After you have soaked the gammon, put it in a pot large enough to be able to add onion and spice's then boil the gammon slowly for 4-5 hours. When done allow to cool then remove the rind and follow as above. I have found the pressure cooker is best as it keeps a more intensive flavour.