My bestie Vanessa and I wanted to shop for food and bras, that was our mission.
After the bras were sorted we started the food shopping and ended up with a full backpack each and more to carry in our hands. I was actually relieved to be on the train again as the
2 kg Gammon and the quarter wheel of Stilton were doing my back in. To be fair, I did buy some dinner plates and bowls too and those might have been the heaviest of all.
I wanted to cook a glazed ham for ages, we don't get that cut of meat here so I had to buy it in London that day. Because there were strikes going on in Public transport the cancellation of our trip was pending for a week. To much of my regret I couldn't risk ordering a gammon from the butcher I wanted it from. I was looking forward to a ham from a rare breed pig rather than a pig that was kept indoors as I don't approve treatment like that. Luckily I found a nice piece of gammon that came from a farm where animals are raised naturally and outdoors, but no rare breed sadly.
If you are in London and wonder where to get that wonderful rare breed meat, these are a few places you can buy from:
The Ginger pig: shops in Sheperds Bush, Marylebone, Hackney, Waterloo and Borough market
Daylesford farm shop: shops in Pimlico, Notting Hill and Selfridges.
Main farmshop in the Cotwolds
If I could get my hands on this cut of meat easier I would cook this a lot!
What do you need
2 kg gammon
a lot of cloves
for the cooking tray
1 teaspoon of cinamon (or 1 stick)
half an apple cut into small wedges
2 bay leaves
a small sprig of thyme
1 small onion
for the glaze
4 teaspoons of apple syrup
2 teaspoons of mustard
2 teaspoons of brown sugar
1 teaspoon of cider vinegar
preheat your oven to 160° Gas
Cook the gammon by filling half a roasting tray with apple juice or water, add the mix of spices and finally the ham.
Cover with tinfoil and leave to cook for about 45-60 minutes.
Prepare the glaze by adding all the ingredients to a small pan and warm it through.
When ready, take the ham out of the oven and let it rest for 30 minutes, covered.
After the ham has rested and cooled, take of the skin but leaving a generous amount of fat on the meat.
Score the meat with a sharp knife and stick a clove in each crossing.
Now you can start brushing the glaze onto the meat.
Brush on one generous coating and put the ham in the oven for 30 minutes. Add another coating of glaze after 15 minutes.
Ones removed from the oven, leave to rest in the baking tin for 10 minutes while you set the table.
We ate this ham with roasted potatoes and a fresh salad.
The leftover ham is great in pasta dishes or in a sandwich, the options are endless.
Other recipes in the Best of British category:
Pork stew, braised with cider and apples
This recipe was inspired by one of Jamie Magazine #december
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