28th Nov 2012
Palmers Favourite Christmas Recipes – 1
For a festive start to Christmas serve this hot ham on Christmas Eve – it’s a old favourite & the leftovers will provide delicious cold ham for the rest of the week for easy catering! Served with simple parsley sauce or rich & fruity raisin sauce, both are sure to delight the family.
Hot Roast Christmas Ham
2 kg gammon joint
1 stick of celery
For the glaze:
4 tablespoons golden syrup
100g brown sugar
1 teaspoon English mustard
White wine vinegar
Immerse the joint in cold water and soak for 4 hours then drain. Place in a large stockpot or saucepan with lid, cover again with cold water bring to the boil. Skim the surface. Add all the vegetables, bouquet garni and peppercorns. Cover and allow to simmer for 2 hours. Turn oven to 190 degrees Gas mark 5.
Remove joint from the pot and drain. Peel off outer skin from the ham and score in a diamond pattern with a knife. Place on a trivet in a roasting tin. Warm the golden syrup in a pan. Mix together the brown sugar and mustard and just enough vinegar to make a paste. Brush the ham scored skin with the syrup. Press the sugar paste over the surface and stick with cloves. Bake in a roasting tin for 15 – 20 minutes until deliciously brown and sticky. Serve hot with parsley or raisin sauce. Delicious!
Note: the stock left over from the boiling of the ham makes a delicious base for a soup. It will last in the freezer for months. If you don’t have time to soak the ham, cover it with cold water and bring to the boil then discard. Continue as before.
Palmers Parsley sauce
50 g butter
1 rounded tablespoon plain flour
250ml stock (cooking liquid from ham)
Handful of parsley
Salt and pepper
Squeeze of lemon juice
Melt butter in a small pouring saucepan. Add flour and stir constantly for a minute for the flour to cook. Slowly add stock and milk, little by little, whisking all the time until sauce is smooth. Season with salt, pepper and lemon juice and add chopped parsley. Stir for a minute, pour into sauce boat and serve warm with hot ham.
Rich Raisin Sauce
225g granulated sugar
100g seedless raisins chopped finely
3 tablespoons wine vinegar
1 tablespoon Worcester sauce
Few drops Tabasco
Pinch ground nutmeg
100g redcurrant jelly
Salt and pepper
Dissolve sugar in water and boil in a saucepan for 5 minutes. Add remaining ingredients and simmer gently until the redcurrant jelly has dissolved. Pour into warmed sauce boat and serve with hot ham.
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