{"id":41637,"date":"2018-12-14T13:11:05","date_gmt":"2018-12-14T13:11:05","guid":{"rendered":"https:\/\/www.flubu.com\/blog\/?p=41637"},"modified":"2018-12-14T13:11:05","modified_gmt":"2018-12-14T13:11:05","slug":"recipe-christmas-ham","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2018\/12\/14\/recipe-christmas-ham\/","title":{"rendered":"[recipe] Christmas Ham"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Whole ham 1, about 4kg
\nMirepoix, a selection of roughly chopped carrots, onions, celery and leek
\nFaggot of herbs, containing celery, bay leaf and strips of orange peel, bound with strips of leek
\nSpice bag, containing a few each of fresh ginger pieces, whole cloves and mace blades, and 1 cinnamon stick
\nBrown bread 300g
\nClear honey 150ml
\nWater 300ml
\nButter 50g
\nSalt
\nDijon mustard 50g
\nChristmas spice mixture 5g (see below)<\/p>\n

For the Christmas spice mix
\nground nutmeg
\nground cinnamon
\nground ginger
\nground clove <\/p>\n

If using a proper dry-cured English ham, soak it for 2 hours before poaching gently in a large, snug pot for 20 minutes per kilo with the mirepoix, the herbs and the spice bag. When the time\u2019s up, remove from the heat and allow to cool for half an hour in the cooking liquor \u2013 this will allow the flavours to really penetrate the meat.<\/p>\n

Preheat your oven to 160C. Carefully remove the ham to a board and remove the skin. Depending on the breed and quality of the pig, you should have a nice layer of fat. Remove some of this fat, leaving about 1cm.<\/p>\n

Meanwhile, for the Christmas spice mix, combine the ingredients to taste. Score the fat left on the meat in a criss-cross fashion and, while it\u2019s moist, season generously with the Christmas spice mix.<\/p>\n

Cut the crusts off the brown bread and rip into small pieces. Melt the butter over a medium heat until it begins to brown, add the clear honey and the bread and season with a little salt. Lightly toast until golden and let cool before blending to a fine crumb.<\/p>\n

Place the hot ham into a roasting tray with 300ml of water and brush with the mustard, dust with spice mix and coat generously with the honey breadcrumbs before placing in the oven.<\/p>\n

Roast for 20 minutes per kilo. When the time is up, remove from the oven and transfer the ham to a clean dish to rest for 30 minutes before thinly slicing with a razor-sharp ham knife. Serve with classic roast garnishes and reserve any leftovers for cold cuts on Boxing Day.<\/p>\n","protected":false},"excerpt":{"rendered":"

Whole ham 1, about 4kg Mirepoix, a selection of roughly chopped carrots, onions, celery and leek Faggot of herbs, containing celery, bay leaf and strips of orange peel, bound with strips of leek Spice bag, containing a few each of fresh ginger pieces, whole cloves and mace blades, and 1 cinnamon stick Brown bread 300g…<\/p>\n

Read More “[recipe] Christmas Ham”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[140,22],"class_list":["post-41637","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-christmas","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-aPz","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/41637","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=41637"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/41637\/revisions"}],"predecessor-version":[{"id":41640,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/41637\/revisions\/41640"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=41637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=41637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=41637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}