Perfect Sticky Glazed Ham

This recipe is adapted from a recipe that appeared in the Waitrose Magazine. It makes the perfect ham for a celebration.

Course

Ham, Main Dish

Cuisine

Servings

Ingredients

2 kg unsmoked gammon from the thick end of the leg
2 onions roughly chopped
2 carrots roughly chopped
2 sticks celery roughly chopped
2 star anise
10 black peppercorns
15-20 cloves
1 cinnamon stick
4 bay leaves
2-3 sprigs thyme
500 ml stout
200 ml cola

Glaze

Course

Ham, Main Dish

Cuisine

Servings

Ingredients

2 kg unsmoked gammon from the thick end of the leg
2 onions roughly chopped
2 carrots roughly chopped
2 sticks celery roughly chopped
2 star anise
10 black peppercorns
15-20 cloves
1 cinnamon stick
4 bay leaves
2-3 sprigs thyme
500 ml stout
200 ml cola

Glaze

Instructions

Place the vegetables on the bottom of the inner pot.
Place the gammon on top of the vegetables.
Add 8 of the cloves and the rest of the ingredients and top up with cold water.
Bring to the boil skimming any scum carefully off the surface.
Turn down the heat and simmer for 15 minutes.
Place the inner pot into the insulated outer container and shut the lid.
Leave to cook without power for 4 to 6 hours.
Remove while you prepare the glaze.

To glaze

Preheat the oven to 180°C.
Put all the ingredients for the glaze in a pan over a very low heat and mix until combined.
Remove the gammon from the inner pot and put on a rack in a in a baking tray.
With a sharp knife remove the skin leaving a
good even layer of fat.
Score the fat in a diamond pattern and stud each diamond with a clove.
Pour over half the glaze and bake in the oven for 25-30 minutes basting with more glaze every 8-10 minutes.
Remove from the oven and leave to rest for at least 10 minutes.

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Indian Roast Beef & Vegetable Curry

It is just over a year since I started sending out weekly recipes and to celebrate I have made a recipe adapted from one by Atul Kochher one of only two Indian Chefs in the world to be awarded a coveted Michelin Star. I decided to serve with Atul Kochhars Indian Roast Beef a South Indian vegetable curry which I made in the top pot. If however you do not have a top pot then you can increase the size of beef and increase the beef stock a little. The beef is left to thermally cook for as long as possible to make it so it melts in the mouth. This recipe is certainly worth trying and don't be put off by the amount of garlic and chili as both these mellow during the long, long cook.

Course

Beef

Cuisine

Indian

Servings

Ingredients

750 g beef joint if not using a top pot increase the beef size to 1.2kg

Marinade for the beef

Ingredients for cooking the beef

25 g garlic, crushed
25 g root ginger, grated
1 tbsp wine vinegar
1 tsp chili flakes
6 cloves
2 bay leaves
5 cm cinnamon stick
¼ L beef stock if not using the top pot increase this to enough to cover the beef
½ tsp salt

Ingredients for South Indian Curry

1 medium onion, chopped
2 tsp black mustard seeds
8-10 curry leaves
1 green chili, thinly sliced
2 tsp root ginger, grated
1 tsp ground turmeric
2 tsp ground cumin
6 black peppercorns
2 carrots cut into batons
1 courgette cut into batons
100 g green beans, trimmed and cut in 3 cm lengths
1 large potato cut into small cubes
150 ml coconut cream
250 ml vegetable stock
salt & pepper

Course

Beef

Cuisine

Indian

Servings

Ingredients

750 g beef joint if not using a top pot increase the beef size to 1.2kg

Marinade for the beef

Ingredients for cooking the beef

25 g garlic, crushed
25 g root ginger, grated
1 tbsp wine vinegar
1 tsp chili flakes
6 cloves
2 bay leaves
5 cm cinnamon stick
¼ L beef stock if not using the top pot increase this to enough to cover the beef
½ tsp salt

Ingredients for South Indian Curry

1 medium onion, chopped
2 tsp black mustard seeds
8-10 curry leaves
1 green chili, thinly sliced
2 tsp root ginger, grated
1 tsp ground turmeric
2 tsp ground cumin
6 black peppercorns
2 carrots cut into batons
1 courgette cut into batons
100 g green beans, trimmed and cut in 3 cm lengths
1 large potato cut into small cubes
150 ml coconut cream
250 ml vegetable stock
salt & pepper

Instructions

Method Marinade

If using a top pot to cook the vegetable curry or rice check that the beef is no bigger that 6.5cms thick so it will fit under the top pot. If it is, cut it into two.
Prick the beef all over so it can absorb the marinade.
Mix all the marinade ingredients together and rub over the beef.
Leave to marinade in the fridge for a minimum of 2 hours. Overnight would be better

Cooking the beef

Add all the ingredients for the beef to the inner pot.
Place in the beef and bring to the boil
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 5 hours.

Cooking the vegetable curry in the top pot

Add all the ingredients for the South Indian vegetable curry into the top pot.
Stir and bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes.
Turn off the heat, open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot and put on its lid.
Shut the outer container and leave to thermal cook without power for the same length of time as the beef.

To serve

Slice the beef and serve with rice and the vegetable curry.
Pour some of the liquid the beef was cooked in over the beef before serving.

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Ingredients: black peppercorns

Perfect Sticky Glazed Ham

Indian Roast Beef and Vegetable Curry