Sloe Gin and Honey Roasted Ham

It’s nearly Christmas and that means that a very large amount of food is currently resting in my fridge…….. Beef, Turkey, a small chicken, but the one I’m most excited about is the “Gammon Joint”. Not because I like Gammon, but because it’s the makings of my Boxing Day Ham.

It’s a tradition to have jacket potatoes on Boxing day with the left overs, and the Cox household is no exception. Along with the cold turkey, we always have a homemade ham. I perfected the recipe a few years ago and it’s a festive mix of sloes, honey and clovers.

Boxing Day Ham

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Ingredients

  • 3Kg Unsmoked Gammon Joint
  • Apple Juice
  • Cloves and Sloes
  • Thyme, Coriander, Sage
  • Salt and Pepper
  • Carrots, Celery and Onion
  • Brown Sugar
  • Honey
  • Sloe Gin

It’s best to make the Ham a couple of days before Christmas, then it can rest in the fridge and carved when needed.

Start by roughly chopping the celery, onions and carrots. They add flavour to the boiling stock and also stop the meat sticking to the pan. Add to the pan and then place the Gammon joint on top.

To the pan add the herbs and spices. The Sloes are ones I have left over from a recently finished batch of sloe gin. It’s kind of like recycling, same excuse I use when drinking the gin……..

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All that remains is to add enough apple juice to cover the meat. If you have any cider lying around add that to the pot as well.

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Simmer on the slow hob of the Aga (mid heat on an electric/gas) for an hour per pound. During the 3 hours you might need to skim the top of the pan or add a bit more water to keep the Ham covered.

After the Ham has boiled, take out of the cooking liquor and transfer to a roasting pan. Then channel your inner engineer and use a handful of bamboo skewers to support the Ham standing vertically.

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Using a sharp knife, strip the skin off the meat leaving the fat below. Cut this into diamonds and then stud with cloves.

Mix the 2 heaped tablespoons of the sugar, a shot of sloe gin and a good squeeze of he honey in a mug and warm till melted together. I find leaving it on the top of the age for 5 mins works, but a minute in the microwave would work just as well. Paint the glaze onto the ham, concentrating on the top.

Cook in the oven for 45mins at 180C or the middle of the Aga. Remember to keep a close eye on it though, the sugar can burn if it gets too hot.

Let’s Eat

Once cooked, allow the ham to cool before transferring onto a board. All that remains is get a sharp knife and carve a few slices – as thick as you like them. If you can’t wait for Boxing day; french bread, pickle and a few silver skins make a good accompaniment.

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Otherwise a simple Ham and mustard on white would be perfect in my eyes.

Homemade Mince Pies

Merry Christmas everyone.

I love Christmas, not because of the presents or the fact my birthday is close, but because it brings the family together. The hall is decorated with holly, a massive 9ft tree covered in vintage glass baubles stands in the corner and the house is filled with the smells of delicious food. Of course in the weeks before christmas, the hall is used to host friends for a glass of mulled wine and one of Grans famous mince pies. One year it even hosted a choir, but thats a different tale………

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The key to a good mince-pie is thin crisp pastry, lots of filling and a generous amount of brandy butter. I don’t think its worth making your own mincemeat. Robertsons makes probably the best, but adding more fruit, spices and lots of alcohol take it to the next level.

 

Grandma Reynold’s Mince Pies

Ingredients

  • 9oz Plain Flour
  • 6oz Butter
  • 2oz Caster Sugar
  • 2 Egg Yolks
  • Whole Milk
  • 1 Large Jar Robertsons Mincemeat
  • 6oz Sultanas
  • Christmas Spirits
  • Cinnamon, Nutmeg and ground ginger

Start by making the pastry. You can use a mixer with a K beater or just use your hands.

Start by weighting out the flour, butter and sugar and rubbing together. If you have cold hands then fantastic, aim to keep the butter as cold as possible. Overworking the butter will cause it to melt and leave you with chewy, not flaky pastry.

When the mix resembles breadcrumbs, add the egg yolks and milk a tablespoon at a time  until the pastry comes together.

Then wrap in cling film and chill for an hour.

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Whilst the pastry chills, make the mincemeat filling. Combine the jar, fruit, spices and alcohol . Don’t add too much, the fruit will soak up some alcohol but not a whole bottle. Again, leave to steep for an hour whilst the pastry chills. It’s about the perfect length of time to put the lights up on the tree.

Once the pastry as rested, roll out to the thickness of a £1 coin on a well floured board. Remember to roll away from yourself and turn the pastry a 1/4 turn each time.

Using 2 cutters, stamp out the base and lid to each mince-pie. The pastry will make around 30 in total. I sometimes make a double batch and give them away as gifts. However as the tea room is open, they will be sold this time. Cheers Mum.

Grease a mince pie tin liberally with butter or Stork. The one I’m using is a vintage tray I bought Gran for Christmas when I was 8 from a long closed Antique shop. Its got a patterned base which makes a pretty mice pie.

Press the base pastry disc into the tin and add a healthy dessertspoonful of mincemeat into the case. Then add the lid, I tend to paint the edge of the pastry with a little water to help it stick. Press the lid into the base to produce a good seal and then glaze with egg wash.

Cook in a hot Aga (or conventional oven at 200) for 15mins, turning half way through the bake time.

When the mince-pies are golden brown, take out the oven and rest on a cooling rack till completely cooled. Don’t be tempted to remove before they have cooled though, they will just break apart.

 

Lets Eat

Grab a glass of mulled wine or a spiced Latte, open the brandy butter and slightly warm a mince-pie in the Aga. Then all that’s left to do is get the family together and enjoy the festive spirit. It seems like a good occasion to use some Emma Bridgewater pottery as well – Thats if the Polar Bear will give up any mince pies at all though……….

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