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Starters & Main Courses |
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| Recipe Archive > Starters & Main Courses > |
 Sticky Sugar & Mustard Glazed Ham
with Fruit Crisps
(Serves 4)
To save time, buy the ham cooked, but remove the rind and glaze it yourself on the day it is to be eaten. Whatever sized ham you choose, allow 75g / 3oz - 100g / 4oz per person.
Equipment & Ingredients
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1 dssp English mustard powder |
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1 tbls Whitworths light brown soft sugar |
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1 tbls clear runny honey |
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2 ripe but firm pears, unpeeled and thinly sliced |
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1 or two oranges, unpeeled and thinly sliced |
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100g / 3½oz Whitworths caster sugar |
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Method
For the Mustard Glaze:
Mix the glaze ingredients together with enough water to make a stiff paste. Carefully remove the rind from the ham in a thin, even piece with a very sharp knife and score the fat into a diamond pattern. Using a domestic blow torch heat the fat all over with a moderate flame. Paint over half the glaze and leave it to sink in. Add a second coating and caramelise it with the full flame of the blow torch until the edges of the cut look slightly scorched and the rest of the ham’s surface looks richly glazed.
For the Fruit Crisps:
Preheat the oven to 120°C / 250°F / gas mark 1-2. Dissolve the water and sugar in a medium sized pan and bring it slowly to the boil. Leave to simmer briskly for 3 minutes. Remove from the heat and immerse the sliced fruit in the syrup for 2-3 minutes. You will probably need to work in two batches. Line a baking sheet with non-stick baking parchment and spread the fruit over it, with the slices separate. Leave for about 2 hours in the oven on the coolest shelf until the fruit starts to turn golden and crisp. Leave to cool on non-stick parchment, then store between layers of parchment in an air-tight tin until required. The fruit crisps can then be inserted in the cuts made in the ham skin.
Tip
Save the ham bone and trimmings for the stock pot. Add onions, carrots and herbs to the water in the pan and leave its contents to simmer over a low heat until reduced into a fine tasty stock. The stock if frozen in convenient portions, will make an ever ready nourishing base for soups during the following months.
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