Christmas with Stanley - Glazed Cider Ham
Great food is one of the highlights of Christmas. For Stanley and Rayburn owners, this is the time of year when their cooker comes into its own. With double ovens and hotplates that offer a range of cooking temperatures, the Stanley will perform every function you need to cater for every taste and every table size.
This baked ham is full of traditional festive flavour and is the perfect complement to roast turkey or goose on Christmas day
- 2kg (4 ½ lb) piece of gammon
- 750ml (1 ½ pints) dry cider
- 1 onion, quartered
- Handful of fresh parsley
- 8 black peppercorns
- 2 rounded tsp English mustard
- 2-3 tbsp Demerara sugar
- Caramelised pear quarters
Place the gammon joint into a saucepan and cover with water, bring to the boil. Drain off all the water and rinse the meat. Replace the joint into the clean saucepan and pour over the cider. Top up with enough water to barely cover the meat. Add the onion, parsley and peppercorns. Cover with a lid and bring to the boil. Simmer for 20 minutes per 450g (1lb) plus 20 minutes.
Remove the gammon from the liquid, cool a little and remove any string. Take a sharp knife and peel off the rind. Score the fat into a diamond pattern. Place the gammon in a meat tin, garnish with cloves, spread the mustard thickly over the fat and press Demerara sugar all over the mustard.
Bake in a pre-heated oven 200oC (400oF) Gas mark 6 for about 15-20 minutes until the top is nicely browned.
Serve accompanied with caramelised pears, made by sautéing pear quarters in butter and sugar.
- 55g (2oz) butter
- 55g (2oz) flour
- 600ml (1 pint) strained cooking liquor
- 25g (1oz) chopped parsley
Melt the butter. Add the flour and cook for 1 minute. Add the liquid slowly & bring to the boil – whisking continuously until thickened. Stir in chopped parsley.