And it's great for making pasta carbonarra all those wee bits that you can't slice easily, just chop em up and away you go
The glazed hams isn't a receipe as such & it was Hilary's mum who used to post on here who gave it to me, really easy and I know she won't mind me sharing in the slightest !
Boil your ham (this way works best as it stops the meat being too salty) - if you do it in a BIG pot of water, once the ham comes out you've got the perfect base for lentil soup
The timings are 20 minutes per pound and 25 minutes (or thereabouts, just check it's cooked through)
I sometimes do them in the slow cooker for really tender, melt in the mouth stuff
(Oh, I'm dribbling just remembering
)
Anyway
Pre-heat your oven to hot (something like 240C) mix honey & brown sugar (we sometimes add mustard too) no exact quantities - just enough to cover the top of the joint, but extra is handy for basting
Pop it in the oven for about 20 minutes, basting as often as you want to (it's a great excuse to keep tasting
) til it's all golden and caramelised and that's it - really simple.
If you've got a whole 'ham' and you want it to look really posh you can criss cross score the outside with the tip of a sharp knife and stick cloves in where the lines cross before putting in the oven with the glaze.
Ooooooo, I'm away to rummage in the freezer - I'm sure I've got a ham joint left in there
Karen x
Topic: My very first batch of unsmoked streaky ready and MMMmm Pics added! (Read 4826 times)