Ingredients
- 3kg unsmoked boneless gammon joint Yo Unos 3 1/2 de paletilla de cerdo
- 4 medium carrots, peeled and roughly chopped 4 zanahorias peladas y troceadas
- 1 leek, cleaned and roughly chopped 2 puerros troceada
- 1 onion, peeled and roughly chopped 1 cebolla troceada
- 1 tsp black peppercorns, lightly crushed 1 cucharada de pimienta molida
- 1 tsp coriander seeds, lightly crushed 1 cucharada de semillas de cilantro
- 2 cinnamon sticks, broken in half 2 palos de canela cortados en dos
- 2 bay leaves 2 hojas de laurel
- handful of cloves 1 puñado de clavos
Honey glaze Glaseado de miel
- 100g demerara sugar 100 gr. de azucar moreno
- 50ml Madeira wine 50 ml. de vino de Jerez dulce
- 25ml sherry vinegar 25 ml. de vinagre de Jerez
- 125g honey 125 gr. de miel
Method
- Put
the gammon in a large saucepan and pour on enough cold water to cover.
Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon
sticks 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, let the ham cool in the stock overnight.
Otherwise, allow it to cool a little, then remove from the pan. Strain
the stock (and save for soup 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 will easily boil over.
- Preheat the oven to 170°C/Gas Lift the ham into a roasting tin. Snip and remove
the
strings 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. Pour half of the glaze over the ham and 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 ham colours evenly.
- Remove from the oven and allow to rest for 15 minutes before carving.
Extracted from ‘Christmas with Gordon’ by Gordon Ramsay, published by Quadrille (£15, hardback), only available at Tesco Photography © Chris Terry
Ajo del Almirez
Ingredientes:
4 dientes de ajo
1 puñado grande de almendras
1 barra de pan
Leche
Sal
Mayonesa de 1 huevo
Preparación:
Pelar los ajos y añadirles la sal en un lebrillo o un sitio donde se pueda triturar bien con una batidora, añadir leche un poco y triturar, después ir añadiendo poco a poco el pan y triturar muy bien añadiendo poco a poco leche tiene que quedar una masa espesa.
Cuando este muy bien triturado añadir la mayonesa que habremos hecho, mezclar muy bien y poner en un recipiente que se pueda tapar
Aguanta tiempo en la nevera gracias a los ajos.