YOUR perfect Christmas ham is something of a joy be it hot or cold and shun the thought of those that say they are bored of it after the festive period. It’s a great way to champion this wonderful food and can be used in a variety of dishes and treats. We’ll keep you posted on those closer the time.
Looking back on the successful Slow Food day held at Rigney’s farm in early Autumn, the several hundred, closely marked at over a thousand visitors in fact, showed the interest that this region has in food and indeed the intrigue associated with the rearing such superb animals as well as the artisan producers of the area.
Noteworthy on the day was the hugely successful spit roast pig that gathered the masses to sample, taste and see it in all it’s glory. Rigney’s farm are again hot on the heels of accreditation in their excellent rare breed pigs and their Christmas hams will again thrill during this festive period.
Keep an eye out the next time you visit the farmhouse shop (to pick up your Christmas ham of course) for Caroline Rigney’s celebration of that great day in pictures through her 2010 calendar.
In the meantime, keep this glazed Christmas ham recipe to try.
WHAT YOU NEED
1 whole ham
1-2 carrots, chopped
1-2 sticks of celery, chopped
1 onion, halved
Some peppercorns
1 bay leaf
2 tsp of grain mustard
2 tblsp of marmalade
3 tblsp of runny honey
Rind of 1 orange, coarsely grated
1 tblsp of muscovado brown sugar
1 tsp ginger
1 tsp crushed cloves
For the fresh cranberry Sauce
1 packet of cranberries
225g sugar
125ml water
Simmer the lot together for 5-10 minutes.
WHAT TO DO (for the ham)
Place the ham, vegetables, peppercorns and bay leaf in a large saucepan. Cover with cold water. Place a lid on the pan, bring to the boil then reduce the heat and simmer for approx. three hours.
When the ham is cooked the skin will peel off easily. Remove the joint from the saucepan and place on a roasting tin. Using a sharp knife remove all the skin and score the fat into diamonds.
Make a past with the glazing ingredients (mustard, marmalade, honey, orange rind, sugar ginger and cloves). Spread the ham with the paste and bake the ham at Gas Mark 6, 200C (400F) for about 30 minutes until golden brown.
Delicious served with the fresh cranberry sauce.
