Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, glazed ham joint. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
For the minimalist cook, here's a recipe that works equally well as a glaze on ham, salmon, chicken or pork. Even better it's made with a combination of standard ingredients, including maple syrup, brown sugar, coarse-grain mustard and fresh rosemary. The result is a complex glaze with sweet, tangy and slightly bitter notes. For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint.
Glazed Ham Joint is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Glazed Ham Joint is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have glazed ham joint using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Glazed Ham Joint:
- Take 1 gammon joint, around 150-175g per person
- Get 1 bayleaf
- Take a few cloves
- Take 1 carrot, peeled
- Take 1 onion, peeled
- Get 4 tbsp marmalade
- Prepare 4 tbsp muscovado sugar
- Prepare 1 tsp cayenne pepper
It is way too good to only do at Christmas, an absolute crowd pleaser, and th. Make the Glaze: Combine the brown sugar glaze ingredients (brown sugar, honey, orange juice, optional mustard, cinnamon, clove, and black pepper). Heat and whisk until brown sugar is dissolved and glaze is well combined. Cover the lean meat sides of the gammon with foil to protect the ham, but leave the orange-covered top open.
Steps to make Glazed Ham Joint:
- Weigh your ham and calculate the cooking time; 20 minutes for each 450g, plus 20 minutes. Then work out the boiling/baking time by subtracting 30 minutes from the total. If you buy your ham from a butcher, ask if the ham should be soaked before cooking, if it should, put the ham in a pan of cold water, bring to the boil, then drain. Rinse out the pan and fill again with fresh cold water. If the ham doesn't need soaking first, and usually joints bought in the supermarket don't now, place it in the pan with the bayleaf, cloves, carrot and onion. Cover and bring to the boil.
- Skim off any white froth that rises to the surface then cover again and simmer for the required cooking time, minus 30 minutes.
- When the ham has been simmering for the required cooking time remove from the stock. Save this for soup. Place the ham on a plate. Preheat the oven to 200°C/Gas 6. Mix together the marmalade, sugar and cayenne pepper in a small bowl. You can use light brown sugar or demerara sugar if you don't have muscovado.
- Using scissors or a sharp knife, peel off the outer skin of the ham, but don't remove any of the layer of fat that is underneath, you need this for the glaze to stick to.
- Place the ham in a roasting tin. I line this with foil to make cleaning easier. Tip the marmalade and sugar mixture over the ham and make sure all the surface is covered with the glaze. Bake in the hot oven for 30 minutes until the glaze is golden and slightly charred in places.
- Allow the ham to stand for 20 minutes, then carve and serve.
Heat and whisk until brown sugar is dissolved and glaze is well combined. Cover the lean meat sides of the gammon with foil to protect the ham, but leave the orange-covered top open. To make the salsa, mix all the ingredients together in a bowl and season well. Remember to use Tom's tip, basting the joint regularly. Ham with brown sugar & mustard glaze If you don't have a liquid sweetening agent, good old-fashioned sugar granules will do the trick.
So that is going to wrap this up with this exceptional food glazed ham joint recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
