Gammon with Ginger & Clementine Glaze

Gammon with Ginger & Clementine Glaze

Delicious festive flavours of spicy ginger and sweet orange for your gammon glaze. How mouth-wateringly appetizing!

Ingredients:

Method:

  1. Preheat the oven to 180°C, gas mark 4. Place the gammon in a roasting tin and cover loosely with foil. Cook for 2 hours.
  2. Meanwhile, pare the zest from the clementine, taking care not to include too much white pith. Cut the zest into thin strips. Place in a small pan and cover with cold water. Bring to the boil, then simmer for 15 minutes until the zest is tender. Drain. Thinly slice the ginger, then cut the slices into thin strips. Mix the ginger strips with the clementine zest, ginger syrup and mustard seeds in a bowl.
  3. Remove the gammon from the oven. Using a sharp knife, remove the string, cut off and discard the skin, and score a crisscross pattern in the fat. Insert 2 long metal skewers into the joint to hold it tightly in place. Spread the clementine mixture over the gammon and pour 150ml boiling water into the roasting tin (this prevents the glaze burning onto the tin). Return the gammon to the oven, uncovered, for 40 minutes until the glaze is browned and sticky. Remove the skewers from the joint and serve it warm or cold.
Jamie Oliver’s Mulled Wine Gammon

Jamie Oliver’s Mulled Wine Gammon

Add an extra festive touch to your Christmas gammon with this delicious recipe from Jamie Oliver.

Ingredients

  • 1 x organic Christmas gammon from Helen Browning’s
  • a few sprigs of woody herbs (such as rosemary and thyme)
  • 3 fresh bay leaves
  • 2 sticks of celery
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • ½ a fresh red chili
  • 1 tablespoon whole black peppercorns
  • olive oil

For the glaze

  • 1 x 454 g jar of orange marmalade (no-peel)
  • 175 ml full-bodied red wine (such as Rioja)
  • 1-star anise
  • a few cloves, plus extra for the pineapple
  • 1 fresh bay leaf
  • ½ a stick of cinnamon/1 pinch of ground cinnamon
  • 1 clementine
  • 1 x 435 g tin of pineapple rings in juice

Method

  1. Take your meat out of the fridge and bring it up to room temperature before you cook it.
  2. Place the gammon in your largest pot, then strip in the woody herbs and add the bay. Roughly chop the celery and carrots, peel and quarter the onion, and squash the garlic cloves, then add it all to the pot with the chilli and peppercorns.
  3. Cover with water, bring to the boil, then pop the lid on and simmer gently for 2 hours, or until the meat is tender, turning it halfway, topping up with water occasionally and skimming away any excess fat.
  4. Preheat the oven to 180°C/350°F/gas 4. Transfer the gammon to a large roasting tray (save a little of the stock for later), then carefully remove the skin and discard, keeping the fat on the meat. Score the fat in a criss-cross fashion, then drizzle with 1 tablespoon of oil. Roast the gammon for 20 to 30 minutes, or until lightly golden.
  5. To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer, stirring occasionally.
  6. Add the spices and bay, strip in the clementine zest using a speed-peeler, then pour in the pineapple juice, saving the fruit for later. Allow to bubble away and reduce by half, then switch off – it should be thick and syrupy.
  7. When the roasting time’s up, take the tray out of the oven, then arrange pineapple rings over the gammon, securing them with a few cloves. Arrange the rest of the pineapple in and around the tray, then pour the glaze over the meat.
  8. Spoon ½ a ladleful of the gammon stock into the pan you used to make the glaze, scrape up all the sticky bits from the bottom and pour into the tray, ensuring all the gammon and pineapple is coated. Roast for a further 20 minutes, or until beautifully glazed, basting with the glaze every 5 minutes.
  9. Remove the glazed ham to a serving platter, ready to slice hot, cold or at room temperature. Pour any remaining glaze from the tray all over the ham and arrange the pineapple slices around it.
Roast turkey with stuffing & bacon

Roast turkey with stuffing & bacon

For many, the roast turkey is the star of the show, – and certainly a favourite here in the office. We like this recipe which adds lots of streaky bacon rashers for an exceptional flavour.

Ingredients

For the stuffing balls

  • 500 g organic sausage meat from Helen Browning’s
  • 45 g fresh white breadcrumbs
  • 140 g ready-cooked peeled chestnuts (chopped)
  • 20 g fresh flat-leaf parsley (finely chopped)
  • 1 onion (finely chopped)
  • ½ unwaxed lemon (zested)
  • ¼ tsp ground clove
  • 1 medium British free-range egg (beaten)

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, mix together the butter, thyme, sage and garlic, and season with freshly ground black pepper.
  2. Use your fingertips to separate the turkey skin from the breast meat, being careful not to tear it. Push in the herb butter and spread evenly over the breast. Lay the bacon over the turkey, overlapping as you do so.
  3. Tie the turkey legs together with string and place the bird on a rack inside a large roasting tin. Roast for 30 minutes, uncovered, then remove from the oven and loosely cover with buttered foil. Reduce the temperature to 180°C, fan 160°C, gas 4. Continue roasting for 3-3½ hours, basting every 45 minutes with the juices, until cooked through. Remove the foil a few minutes before the end of cooking if the skin still needs to crisp up.
  4. Mix all the stuffing ingredients together and season. Shape into 20 balls and place in the oven in a roasting tin, 25 minutes before the turkey has finished cooking.
  5. To test whether the turkey is cooked, insert a skewer into the thickest part of the leg – the juices should run clear. Transfer to a warmed serving plate, cover loosely with foil and leave to rest for 30 minutes before carving. Garnish with the sage leaves and serve with the stuffing balls.
  6.  Cook’s tip: to baste a turkey: use a bulb turkey baster, a basting brush or a large spoon to scoop up the juices and drizzle over the turkey.