The Importance of a Beautifully Glazed Ham at Christmas

Christmas would no be the same without a beautifully glazed ham across that long Christmas period, getting you out of jail quite easily with ham salads, ham sandwiches, and chips. This is a gammon, and what could be done now is to cook it so it becomes a ham into a pan.

The first thing to do when cooking a 2-kilo joint is to cover the whole gammon in water, ensuring even cooking. The important part now is to have flavor in there, as more vegetables in the pot will make the broth more fragrant. Once the ham is cooked, it stops being an extraordinary dish and becomes a fantastic soup or face. A finely chopped onion is then added, followed by homemade ham stock packed with flavor, making it great for making soups, sauces, stews, and risottos. The best part? It can be frozen, so it's always there when you need it.

To give the ham a Christmas flavor, crushed coriander seeds are lightly crushed and added to the pot, along with 2 cinnamon sticks and aromatic bay leaves. As they boil, the flavors meld together, resulting in a delicious dish. The cooking time for this 2-kilo joint is two and a half hours before it's glazed and baked. However, it's worth the wait because it tastes absolutely delicious.

The glaze for the ham is made with simple ingredients: Demerara sugar, Madeira wine, vinegar, and honey. This sweetens the ham and gives it a four to five wine color. The longer you leave it on the stove, the darker it becomes, so it's best to cook out the glaze for three or four minutes. Once cooked, the gammon is carefully snipped and its skin is peeled back. To prevent the skin from falling off, it's crisscrossed with a knife without pushing too deep.

To achieve the perfect glazed ham, it's essential to cover it in half of the glaze and put it into the oven at 190 degrees Celsius for 15 minutes. This allows the ham to start coloring beautifully. The rest of the glaze is then poured over the ham, resulting in a dish that looks like an "albino pineapple" due to its white color.

Now that the ham is cooked, let's move on to another essential component of Christmas dinner: the pear and saffron chutney. This fruity relish works beautifully with a sweet aromatic ham. To make it, sliced onions are finely chopped in olive oil without coloring them. The important part about this stage is that we're going to layer the chutney with textures from onion to apple.

To add depth to the chutney, grating ginger makes it disappear into the onions. A good grating of nutmeg and a teaspoon of cinnamon are added next, giving the chutney a kick. The star ingredient in this chutney is the saffron, which adds a rich golden color. Saffron is the world's most expensive spice, made from the dried stigmas of the saffron crocus flower.

To balance out the sweetness of the pears and apples in the chutney, a handful of salt is added. The result is a lovely contrast to the sweetness of the fruits, giving it great texture. The saffron thread is squeezed into the mixture for an extra burst of flavor, making this chutney brilliant with ham, fantastic on its own, and equally delicious with fish.

Whether you're serving a roasted cod or grilled mackerel, this pear and saffron chutney pairs beautifully with it. By cooking it out for 15 minutes and adding tomatoes towards the end, we bring in a certain freshness to the chutney that really helps to give it nice texture. The best part? As the chutney matures, its flavor gets better and better, and it will keep for up to six months, filling jars with amazing flavor across Christmas.

In conclusion, a beautifully glazed ham is essential for Christmas dinner, made possible by cooking techniques such as covering the gammon in water, adding vegetables to the pot, and using flavorful ingredients like coriander seeds, cinnamon sticks, and bay leaves. When combined with a delicious pear and saffron chutney, this dish becomes fit for a king, bringing joy and wonder to those who taste it.

"WEBVTTKind: captionsLanguage: enChristmas would no be the same without a beautiful delicious honey glazed ham across that long Christmas period this get you out of jail quite easily ham salads ham sandwiches how Negin chips this is a gammon what could do now is cook it so it becomes a ham into a pan first things first the water cover it completely so the whole gammon cooks evenly the important part now is having flavor in there kerosene a leaks the more veg in there now the more fragrant the broth becomes once the ham is cooked that stops his extraordinary stir face to a fantastic soup onion not finely chopped and then homemade ham stock is packed with flavor so it's great for making soups sauces stews and risottos plus it can be frozen so it's there when you need it and down peppercorns lightly crush then to give it a Christmas flavor I'm adding crushed coriander seeds 2 cinnamon sticks and for aromatic bay leaves up to the boil and they turn it down let it simmer and then skim it cooking it ham isn't hard but it does take time this 2 kilo joint takes two and a half hours to simmer before it's glazed and baked however it is worth it because it tastes absolutely delicious so the glaze very very simple Demerara sugar Madeira that sweetens that lays basically a four to five wine color tablespoons in and then share vinegar again come and tablespoons honey in nice bring out to the ball the longer you leave it on the stove the darker it becomes you want your ham really nice and dark then cook out the glaze for three or four minutes that I'll happy with lovely right the Gammons cook now onto the plate carefully snip the string nice and gently peel back get rid of the skin then crisscross it don't push too deep let the knife do the work study with some clothes look at it almost looks like an albino pineapple the blaze I'm just carefully cover start in the middle and let it work round gently gently gently gently it's like a roasted yet and it looks amazing beautiful - that half the glaze over now into the oven 15 minutes it started to color okay the rest of the blaze and pour that over look at it wow the more efforts fashioned and loved you show the ham now the results of tenfold look at it every five minutes out of the oven and blaze again a back of the oven now a 190 degrees we're gonna baste and roast for 35 minutes delicious next I'm gonna make a pear and saffron chutney this is a fruity relish that works brilliantly with a sweet aromatic ham versus first sliced onion finely chopped onion in olive oil without coloring it the important part about this stage is the fact that we're gonna layer the chutney with textures from onion to apple to pair a nice little block of ginger grating the ginger so the Jesus sort of disappears with the onions then have the spices a good grating of nutmeg followed by a teaspoon of cinnamon and a teaspoon of cayenne pepper to give it a kick delicious I recently spent a lot of time in India where chutneys originated and discovered that whereas British style chilies tend to be cooked and are usually quite sweet Indian ones are normally fresh spicier and quite sour next Demerara sugar what's that sugars dissolved the white wine vinegar all in let's do it it's really nice sort of sweet and sour flavor from there a fruit these are Williams pears pear is the star of the chutney so keep it quite rustic next add chopped cooking apples their tireless gives a lovely contrast to the sweetness of the pears to give it great texture a handful of salt on us into saffron this gives it a really nice depth a rich golden color saffron is the world's most expensive spice it's made from the dried stigmas of the saffron crocus flower and as a general rule of thumb the deeper the color of the threads the better the quality and to make it lighter the zest and juice of two oranges the orange and the saffron go brilliantly well together just squeeze that in there this chutneys brilliant with ham fantastic and sellers but equally is delicious with fish whether it's a roasted Cod a grilled filet of mackerel it goes brilliantly well bring it up to the ball cook them out for 15 minutes now tomatoes going at the end and that brings a certain amount of freshness to the chutney really help to give that nice texture mix that in I literally cook it out for 30 seconds what's great about this chutney is that as it matures its flavor gets better and better and it will keep for up to six months fill up the jar and that is gonna deliver amazing flavor across Christmas hello my goodness me that is fit for a kingChristmas would no be the same without a beautiful delicious honey glazed ham across that long Christmas period this get you out of jail quite easily ham salads ham sandwiches how Negin chips this is a gammon what could do now is cook it so it becomes a ham into a pan first things first the water cover it completely so the whole gammon cooks evenly the important part now is having flavor in there kerosene a leaks the more veg in there now the more fragrant the broth becomes once the ham is cooked that stops his extraordinary stir face to a fantastic soup onion not finely chopped and then homemade ham stock is packed with flavor so it's great for making soups sauces stews and risottos plus it can be frozen so it's there when you need it and down peppercorns lightly crush then to give it a Christmas flavor I'm adding crushed coriander seeds 2 cinnamon sticks and for aromatic bay leaves up to the boil and they turn it down let it simmer and then skim it cooking it ham isn't hard but it does take time this 2 kilo joint takes two and a half hours to simmer before it's glazed and baked however it is worth it because it tastes absolutely delicious so the glaze very very simple Demerara sugar Madeira that sweetens that lays basically a four to five wine color tablespoons in and then share vinegar again come and tablespoons honey in nice bring out to the ball the longer you leave it on the stove the darker it becomes you want your ham really nice and dark then cook out the glaze for three or four minutes that I'll happy with lovely right the Gammons cook now onto the plate carefully snip the string nice and gently peel back get rid of the skin then crisscross it don't push too deep let the knife do the work study with some clothes look at it almost looks like an albino pineapple the blaze I'm just carefully cover start in the middle and let it work round gently gently gently gently it's like a roasted yet and it looks amazing beautiful - that half the glaze over now into the oven 15 minutes it started to color okay the rest of the blaze and pour that over look at it wow the more efforts fashioned and loved you show the ham now the results of tenfold look at it every five minutes out of the oven and blaze again a back of the oven now a 190 degrees we're gonna baste and roast for 35 minutes delicious next I'm gonna make a pear and saffron chutney this is a fruity relish that works brilliantly with a sweet aromatic ham versus first sliced onion finely chopped onion in olive oil without coloring it the important part about this stage is the fact that we're gonna layer the chutney with textures from onion to apple to pair a nice little block of ginger grating the ginger so the Jesus sort of disappears with the onions then have the spices a good grating of nutmeg followed by a teaspoon of cinnamon and a teaspoon of cayenne pepper to give it a kick delicious I recently spent a lot of time in India where chutneys originated and discovered that whereas British style chilies tend to be cooked and are usually quite sweet Indian ones are normally fresh spicier and quite sour next Demerara sugar what's that sugars dissolved the white wine vinegar all in let's do it it's really nice sort of sweet and sour flavor from there a fruit these are Williams pears pear is the star of the chutney so keep it quite rustic next add chopped cooking apples their tireless gives a lovely contrast to the sweetness of the pears to give it great texture a handful of salt on us into saffron this gives it a really nice depth a rich golden color saffron is the world's most expensive spice it's made from the dried stigmas of the saffron crocus flower and as a general rule of thumb the deeper the color of the threads the better the quality and to make it lighter the zest and juice of two oranges the orange and the saffron go brilliantly well together just squeeze that in there this chutneys brilliant with ham fantastic and sellers but equally is delicious with fish whether it's a roasted Cod a grilled filet of mackerel it goes brilliantly well bring it up to the ball cook them out for 15 minutes now tomatoes going at the end and that brings a certain amount of freshness to the chutney really help to give that nice texture mix that in I literally cook it out for 30 seconds what's great about this chutney is that as it matures its flavor gets better and better and it will keep for up to six months fill up the jar and that is gonna deliver amazing flavor across Christmas hello my goodness me that is fit for a king\n"