As theres a 'debug' notice on chitchat..hope its okay to put this on here in the meantime?
Would like some ideas please..as to what do with my ham..
Im cooking capon for xmas meal....I always cook this dotted with butter and with few strips of streaky bacon laid on breast....and stuff it with whole fresh lemon & orange(so the fruity flavour permeats the flesh)..
but Im cooking a ham..large lean piece of gammon to accompany it....
whats a good way & tasty way to do this? Any ideas please?
Would it 'bake/roast' okay? I want it to have plenty of flavour!


p.s.I normally do ham boiled (carrot/onion etc) & serve it with pease pudding....so havent tried it baked before!
Thanks!
pps.moderators can move this to chitchat..when de bugs gone...

ellie…difficult to advise without seeing this piece of ham…..maybe boil with the onion & carrot (good trad flavours). When cooked: stick half doz cloves in the top and pour honey over grind of pepper and roast for half an hour.......

skin it first

Ellie,

This is how I cook my ham:

piece of ham about 2.05 kg (4-1/2 lb)
2 onions, each studded with 4 cloves
2 carrots, quartered
3 bay leaves
10 peppercorns
1 pint of dry cider

Weigh the ham so that you can calculate the cooking accurately. Soak the ham overnight in enough cold water to cover - this removes the salt.
The next day place the ham with all the ingredients in a large pan - add enought water to cover. Bring to the boil and simmer for 20 minutes per 1 lb boil. Cover the pan with a lid or baking tray.

Set the oven to gas mark 7, 220 deg C. Line a large roasting tin with foil. Drain the ham. To glaze the ham remove the skin and score the fat into a diamond pattern. Place in the roasting tin and cover with mustard - any but I like to use french then sprinkle over demerara sugar and stud with cloves.

Roast the ham for about 25 to 30 mins until golden.

Enjoy Susan

Anonymous wrote:skin it first

Remove rind guest?
Thanks to Susan (& Digger).....I really wasn't sure about the 'boiling first'..as I usually do..and then baking..
Its top piece of leg digger..
It sounds pretty straightforward according to you guys...Ill let you know if my efforts succeed!
Sometimes I skip the pre-soak..by just adding about dessert spoon demerara/or that light brown sugar to the cooking water..have you tried this...think I saw it on cookery programme once..can't remember who though

Ellie in the cavity also put some thyme and a whole skinned onion,again it gives a lovely flavour and helps keep the capon moist.Liz