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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A Bowl of Pumpkin and Apple Soup

This is a wonderful soup (based on a Keith Floyd recipe from his trip to Africa) to serve on Halloween or bonfire night. The recipe will fill a 4.5L Mr D’s Thermal Cooker but it can easily be halved if you are feeding less people. I used for mine a chicken stock I had saved from cooking a chicken in my thermal cooker earlier in the week but you can if you wish use chicken stock cubes or vegetable stock cubes if you want a vegetarian version.

Course

Starters, Vegetarian

Cuisine

Servings

Ingredients

40 ml rapeseed oil
30 g butter
2 large lonion chopped
1 kg pumpkin peeled and cubed
500 g potatoes peeled and cubed
4 medium eating apples peeled and cubed (I used Cox’s)
1 tsp ground turmeric
3 tsp curry powder
1 tsp ground cinnamon
1 tsp ground ginger
250 ml chicken or vegetable stock if using stock cubes and water 1¼ L and 3 stock cubes
1 tsp salt
2 bay leaves
2 tsp sugar
200 ml crème fraîche

Course

Starters, Vegetarian

Cuisine

Servings

Ingredients

40 ml rapeseed oil
30 g butter
2 large lonion chopped
1 kg pumpkin peeled and cubed
500 g potatoes peeled and cubed
4 medium eating apples peeled and cubed (I used Cox’s)
1 tsp ground turmeric
3 tsp curry powder
1 tsp ground cinnamon
1 tsp ground ginger
250 ml chicken or vegetable stock if using stock cubes and water 1¼ L and 3 stock cubes
1 tsp salt
2 bay leaves
2 tsp sugar
200 ml crème fraîche

Instructions

Heat the oil and butter in inner pot.
Add the onion and sauté until golden.
Add the pumpkin, potato, apples and spices and mix together making sure all the vegetables and fruit are covered with the spices.
Add the stock, salt, bay leaf sugar, crème
fraîche 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 Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 2 hours.
Before serving remove the bay leaves and purée with a blender.

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Sophie’s Amazing Lamb Tagine

Sophie's Amazing Lamb Tagine

The recipe this week is provided by Sophie who will be cooking for the crew of Jubilant during this years Fastnet race. Sophie kindly brought some tagine for us to try at the Midsummer Motorhome Show in Exeter and it was so popular that I decided it had to be included in my weekly recipes.

Course

Lamb, Main Dish

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
2 large onions chopped into small pieces
1 tsp coriander
1 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
1.5 kg lamb cut into chunks. Shoulder is good, but Sophie uses scrag end or neck as it cooks for so long and is far tastier
2 tins chopped tomatoes
500 ml tomato juice or pasata
2 cloves garlic finely chopped
120 gm dried apricots cut in half
60 gm dates cut in half
60 gm sultanas or raisins
100 gm flaked Almonds
1 pinch saffron stamens
500 ml lamb stock
3 tbsp clear honey
1/2 cup parsley chopped

Course

Lamb, Main Dish

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
2 large onions chopped into small pieces
1 tsp coriander
1 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
1.5 kg lamb cut into chunks. Shoulder is good, but Sophie uses scrag end or neck as it cooks for so long and is far tastier
2 tins chopped tomatoes
500 ml tomato juice or pasata
2 cloves garlic finely chopped
120 gm dried apricots cut in half
60 gm dates cut in half
60 gm sultanas or raisins
100 gm flaked Almonds
1 pinch saffron stamens
500 ml lamb stock
3 tbsp clear honey
1/2 cup parsley chopped

Instructions

Heat the oil in the inner pot over a medium heat.
Add the onions and fry until soft
Add the coriander, parsley, cayenne pepper, black pepper, paprika, ground ginger, turmeric and cinnamon. Stir for a couple of minutes.
Add the lamb and mix with the spices and onions.
Add the tins of tomatoes, tomato juice or pasata to the meat and cook until it starts to bubble a bit.
Add the garlic, fruit and rest of the ingredients.
Bring to the boil while stirring. 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 Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 3 hours
cooking couscous in the top pot if you have one.
Add couscous and water according to the packet.
Open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot into the inner pot.
Leave to thermal cook without power for the same length of time as the tagine.

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