Mulled wine pear pavlova. Simply Jamie: Signed Edition. Jamie's Christmas recipe hub. Popular searches. Read more. We couldn't find any results for your search. Try again with a different keyword. By signing up, you agree to our Terms of Use. Learn how we collect, use and share your data in our Privacy Policy. By continuing you agree to our Terms of Use.
Learn how we collect, use, and share your data in our Privacy Policy. Thinking of trading in turkey for an alternative festive centrepiece? Take a look at our guide to buying and cooking the ultimate Christmas ham, plus ideas for delicious seasonal sides and serving suggestions. Pretty much any part of a pig can be cured to make ham, but the most common cuts are the shoulder and leg. Gammon has been pre-cured in salt and requires cooking similar to bacon , whereas ham has been dry-cured or cooked and is ready to eat.
Once gammon is cooked, it is called ham. In order to make your Christmas ham from scratch, you will need to get your hands on a gorgeous gammon joint.
For the tastiest results, choose higher-welfare meat, if you can β look for welfare credentials like RSPCA Assured, ideally a named breed or that the meat comes from a small reputable farm, and is reared with access to the outdoors. The timings and measurements below are for a kg piece of meat, which will feed around 10 people. The salt penetrates the meat and acts as a preserver. Alternatively, pop it in a deep pot, cover with water, bring to the boil and poach it for half an hour or so.
This sticky, sweet and salty ham is an absolute winner. Give it a whirl this Christmas, or at any other time of the year! Roughly chop and throw in the carrots and celery, with the bay leaves, peppercorns and bouquet garni. Cover with water. Place the pot over a high heat, bring to the boil, then turn the heat down and simmer for 1 hour 15 minutes with a lid on, skimming away any scum that rises to the surface, as and when needed. Remove the veg and put the broth in a container for freezing.
