Aromatic Christmas Ham


6.5kg smoked gammon, with knuckle bone 250ml red wine water to cover 1 large onion, halved 2 cloves garlic (unpeeled) 1 head fennel, halved 2 star anise 1 x 15ml tablespoon coriander seed 1 x 15ml tablespoon fennel seed 1 x 15ml tablespoon mixed peppercorns FOR THE GLAZE: 20 whole cloves approx. 4 x 15ml tablespoons cranberry or redcurrant jelly ½ teaspoon ground cinnamon 1 teaspoon smoked paprika ½ teaspoon red wine vinegar


Put All The Ingredients, Except Those For The Glaze, Into A Large Pan, On The Stove But Off The Heat, Adding Water Until The Ham Is Covered. Turn On The Heat And Bring To The Boil, Then Turn Down To A Simmer And Partially Cover The Pan. Cook For About 31/

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