My Christmas Ham

It’s my turn to host Christmas dinner for my parents this year.  Last year we went to theirs, so it’s only fair.

I’ve bought a very yummy looking 2.7kg (6lb) gammon joint.  Boy am I looking forward to it!  I don’t soak my ham before cooking.  The boiling part draws out the majority of the salt, so that’s all I need.  Here’s how to cook it:

Ingredients:

Gammon joint (size is up to you, but please follow the cooking schedule carefully)

5 tb sp Honey

1 tb sp Brown Sugar

Paprika

Black Cracked Peppercorns

1 and a 1/2 Onions (red or white – I used red because it’s a Christmas colour!)

1l Coca-Cola* (or Cherry Coca-Cola*)

Water

Method:

1.  Place your ham ‘standing on one end’ in a large boiling pan.

2.  Dice 1 onion and place it in the pan.

3.  Pour 1l of Coca-Cola (or Cherry Coca-Cola) over the ham, and top up with water.  Make sure that the ham is covered.

4.  Put the lid on the pan and bring to the boil.

5.  Once the meat has started to boil, turn down the heat to a simmer and follow the instructions for how long you need to set your timer for…

Weight Boiling Time
450g (1 lb) Allow 45 minutes
450g – 1.5 kg (1-3 lb) Allow 1 – 1 1/2 hours
1.2 – 2.7 kg (3-6 lb) Allow 30 minutes per 450g (1 lb)
2.7 – 4.5 kg (6-10 lb) Allow 3 – 3 1/2 hours
4.5 – 6.3 kg (10-14 lb) Allow 3 1/2 – 3 3/4 hours
6.3 – 8.1 kg (14-18 lb) Allow 3 3/4 – 4 1/4 hours
8.1 – 9.5 kg (18-21 lb) Allow 4 1/4 – 4 1/2 hours

Because my ham is a 2.7kg weight, I’m leaving mine for 3 hours.

6.  When your timer beeps, switch off the heat and remove the meat from the liquid (pour the liquid away – I know…  Such a waste).  It’s at this point that you need to set your oven to 190C /170C fan /gas 5.

7.  Pat dry the meat using some kitchen towels.

8.  Using a very sharp knife, remove the skin…  If your meat has a lot of fat, remove the majority, leaving a thin layer (approx 1/2cm).

9.  Place the ham into a aluminium / tin foil lined roasting tin and score the fat in a criss-cross, all over the top and sides.

10.  Now we need to mix the basting paste.  In a bowl, or jug, add the honey, brown sugar, 2 tsp Paprika powder and some black cracked pepper (to taste) and mix it all together with a fork.

11.  Using a basting brush or spoon, cover the mixture over the ham, ensuring to ‘get in the criss-crosses’.  Any left over honey mixture will not be used, so get rid of this.

12.  Chop up 1/2 onion and add to the roasting tin.

13.  When the oven is preheated, place the ham (UNCOVERED!) in the middle of the oven for 30-35 minutes.

14.  Allow the ham to cool before carving…

If you’re like me, it’s best to leave it to cool completely.  I’m actually in the process of cooking my ham now (it’s in the pot) for Christmas dinner tomorrow.  Yum yum…

Serve with whatever you like…  Potatoes, veg…  On a piece of bread…  On it’s own…  Oh my…  I’m drooling at the thought, and the smell.  Well, my house smells all Christmassy!

Merry Christmas everyone x

 

*It is very important that you use ‘real’ Coca-Cola or Cherry Coca-Cola.  I have used the cheap alternatives in the past, and my ham never turns out as good.

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