Glazed Ham with Piccalilli

When I am creating dishes I always think of the girls and ensure the balance of flavours are light, clean, crisp and not too heavy……this recipe however is just for the boys. They will love it, a huge piece of meat glistening on the chopping board with their homemade spicy pickles to go with it. Try different combinations of vegetables in the piccalilli and make it your own.

Cooking time: 3-4 hours

Special equipmentRoaster and rack.

Ham1 MAIN

Ingredients Required

To cook the ham
5kg Ham on the bone
300g (2 large) Onion, roughly chopped
150g (2 med) Carrot, roughly chopped
1 stick Celery, roughly chopped
2 leaves Bay
4 sprigs Thyme
1 bunch Parsley stalks
½ bulb Garlic, roughly chopped
1 tsp Black peppercorns
4ltr Water, boiling
To glaze the ham
40g English mustard powder
60ml Dark rum
10g Mixed spice
5g Ground coriander
¼ tsp Ground cloves
1 tsp Fennel seeds, toasted and finely ground
¼ tsp Smoked paprika
80ml Honey, runny
40g Demerara sugar
For the piccalilli
350ml Cider vinegar
350ml Water
7g Turmeric
4g Ginger powder
7g Yellow mustard seeds
7g Black mustard seeds
200g Cauliflower florets 2cm
200g French beans, cut in half
200g Red pepper, diced 1cm
200g Onion, diced 1cm
200g Carrots, cut in half and sliced 2mm
200g Caster sugar
20g English mustard powder
60g Plain flour

Cooking Method

Planning ahead

The piccalilli can be made well in advance and stored for up to 3 months. The older it gets the softer the vegetables will become and it will all depend on the size of the pieces of vegetables and how long they are blanched for.

For the ham

Preheat your oven to 150°C.

In a large, deep roasting tray, place the ham on top of all the chopped vegetables and herbs. Place in the oven, pour in the boiling water and loosely cover with tin foil.

Cook for 3 hours, then carefully remove from the oven and place the ham onto a clean tray to cool slightly. Strain the cooking liquor and leave this to cool before storing in the fridge or freezer for another dish.

(This ham stock is perfect for pea and ham soup, risottos or setting it with gelatine to make a ham terrine.)

After about 10 minutes the ham should be cool enough to handle. Carefully remove the skin and discard. Ensure you leave as much fat as you can as this will help to give you a lovely crust, plus the fat is where all the flavour is!

To glaze the ham, mix together the mustard powder with the rum to create a smooth paste. Lightly brush this paste all over the ham. Mix together all the spices and evenly cover the ham. Finish with the honey and sprinkle with the sugar.

Place in the oven for 40 minutes, making sure you baste halfway through.

Remove from the oven and allow to cool for at least half an hour or wait until it has chilled overnight in the fridge.

Serve with homemade pickles, chutneys or my very British piccalilli.

For the piccalilli

In a large saucepan on a high heat, bring the vinegar, water, spices and mustard seeds to the boil.

Add all the vegetables and cook on a gentle boil for 3 minutes.

Using a slotted spoon, drain off the vegetables onto a clean tray and leave to cool.

Add the sugar and bring the mixture back to the boil. With a whisk, in a small bowl, mix the mustard powder and plain flower with a little warm water to make a paste. Whisk this paste into the boiling cooking liquor. It is important that you ensure all the mixture is whisked in thoroughly. Reduce the mixture to a simmer and cook for 5 minutes whisking from time to time to ensure it doesn’t catch on the bottom.

Place your cooked vegetables into a suitable lidded container and pour over the hot thickened liquid.

Allow to cool before storing in the fridge for to 2-3 months……if you don’t eat it all by then.

 

Recipe © Raymond Blanc 2015.

Photograph © Jean Cazals 2015.