W L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
FESTIVE ROAST HAM
After another year of uncertainty we are facing many challenges going into the festive period . Many industries are suffering complications due to all manner of difficulties and the butchery industry is no different . That being said we have been planning this for many months and rest assured we will be here as we have every Christmas making sure your feast will be as good or better than ever ! From all the team at Muffs have a Merry Christmas & Happy New Year .
INGREDIENTS
• 2.5kg gammon
• 2 carrots
• 1 onion
• 3 Celery sticks
• Cinnamon stick
• 2 Cardamom pods
• Medium cut marmalade
• 5 Clementines
METHOD
• Roughly chop the carrot , onion , celery and two of the Clementines and place in a large pan with the raw ham joint . Fill with water to completely cover the ham .
• Bring to the boil and then turn down to a gentle simmer . Place a tight fitting lid on top and simmer for approximately 1 hour 30 min . Carefully remove the ham from the cooking liquor and allow to rest for 20 minutes .
• Very carefully peel back the very outer layer of skin from the ham while leaving as much fat on the joint as possible .
• Once this is done score the fat with a sharp knife and rub with a generous layer of marmalade .
• Place in a preheated oven at 200 o C and cook for 5 - 10 minutes . Remove the joint and baste using pan juices and a fresh coat of marmalade .
• Place back in the oven for a further 12-15 minutes or until the outside is coloured and sticky .
• While the ham rests keep basting to get a beautiful stick ham joint
• Use the remaining Clementines as a garnish . You could slice them into rounds or segment them , whichever you prefer .
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