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 equipment: Roaster and rack.
|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|
|1 bunch||Parsley stalks|
|½ bulb||Garlic, roughly chopped|
|1 tsp||Black peppercorns|
|To glaze the ham|
|40g||English mustard powder|
|¼ tsp||Ground cloves|
|1 tsp||Fennel seeds, toasted and finely ground|
|¼ tsp||Smoked paprika|
|For the piccalilli|
|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|
|20g||English mustard powder|
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.