CHRISTMAS RECIPE: Honey Glazed Ham With Pear & Saffron Chutney
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A classic recipe paired with a delicious chutney. Gordon Ramsay’s Ultimate Cookery Course – http://amzn.to/2BzAud5 Subscribe …
Best recipe of ham I think❤
Gordon slapped the shit out of that ham. Twice. And I'm just supposed to go on making ramen….
@3:07.. Let the spoon do the work..
I tried this recipe but i used hot dogs instead of ham and it sucked gordon needs to learn how to cook
INGREDIENTS
Serves 8–10
3kg unsmoked boneless gammon joint
4 medium carrots, peeled and roughly chopped
1 leek, cleaned and roughly chopped
1 onion, peeled and roughly chopped
1 tsp black peppercorns, lightly crushed
1 tsp coriander seeds, lightly crushed
1 cinnamon stick, broken in half
3 bay leaves
Handful of cloves
For the honey glaze:
100g demerara sugar
50ml Madeira
25ml sherry vinegar
125g honey
COOKING INSTRUCTIONS
Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.).
To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.
Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.
Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.
Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colours evenly.
Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments.
Gordon's top tips: Roast on the day if serving hot, or up to 2 days ahead if serving cold. Any leftover ham can be used in a variety of dishes (such as stirred into a pea and ham soup, tossed through a spaghetti carbonara or chopped into a hearty pie filling) and don't throw away the ham stock – it's great for soups, stews, risottos and sauces, so freeze it in convenient batches.
Oh my goodness!!!
Gordon!!!! Here’s my plate 🥣
Where’d you find an albino ham
He moves like he does crack xD
What kind of wine do i use?
I sure hope they let Gordon pee soon.
Would you be able to do the same thing for a spiral ham I mean boiling it as well
God……gently, gently, gently 😏😈😈
Making this for Christmas 2023
That look so good.
Gordon is there a way to cook tasty ham with out alcohol in it? I would love to know if you know any good way of doing it.
The big problem I have with Gordon is he approaches these dishes from a restaurant chef's point of view – he forgets people want to have a simple style to cooking their Christmas meals. He forgets most of us aren't expecting restaurant level food. Over complicated is the signature sometimes to Gordon. He is a great chef, but his talent suits the restaurant and not the average home
tasty food
Off his website from the uk – for those who need the recipe.
3kg unsmoked boneless gammon joint
4 medium carrots, peeled & roughly chopped
1 leek, cleaned & roughly chopped
1 large onion peeled & roughly chopped
1tsp black peppercorns, lightly crushed
1tsp coriander seeds lightly crushed
2 cinnamon sticks broken in half
4 bay leaf
Small handful of cloves to decorate at the end when roasting
For the Honey Glaze
100g Demerara sugar
50ml Madeira wine
25ml sherry vinegar
125g runny honey
For the Christmas Chutney
1 onion
Ginger 50g
1 nutmeg
Cinnamon 1 teaspoon
Cayenne pepper 1 teaspoon
Demerara sugar 100g
White wine vinegar 200ml
2 Williams’s pears
2 apples
Sultanas 100g
A pinch of saffron
2 oranges
2 tomatoes
gammond=pork butt?
Where can I buy a gammon in the USA???
My family loves ham. Great recipe
I know this cat can be a little bit of an a.s.s.. But, damn, he can cook.