MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile & Cherry Glazed Ham
 Categories: Pork, Vegetables, Fruits, Chilies
      Yield: 8 Servings

      3 kg Gammon joint; smoked or
           - unsmoked
    1/2 tb Whole black peppercorns
    1/2 tb Whole white peppercorns -OR-
      1 tb Whole black peppercorns
      1 lg Onion; peeled, in wedges
      1 lg Carrot; in chunks
           Fresh thyme sprigs
      1    Celery rib; in chunks
           Water
    1/2    Jar of cherry jam
      1 ts Chile flakes
      1    Fresh chile; halved
      6    Cloves (optional)

  Pre heat your oven to 160°C/325°F

  Place the meat in a roasting tray or a large pan that you can fit
  in your oven.

  Fill with water so it comes about half way up meat.

  Place the onion, celery, carrot, thyme, peppercorns, cloves, and
  fresh chile around the meat.

  Cover the pan with a lid or foil and bake for 90 minutes and cooked
  through. Use a meat thermometer to check if you have one.

  Remove from the oven, keep it covered and leave to cool for at
  least 30 minutes.

  Once the meat is cool enough to handle, remove most of the skin,
  leaving a thin layer of fat on the top.

  Carefully use a sharp knife to score fat in a diamond pattern.

  Turn the oven up to 200°C/392°F.

  Put the meat back into the oven and put the meat back in for 30 to
  40 minutes until the fat starts to crisp up.

  Carefully spread some cherry jam over the meat, sprinkle with chile
  flakes and then place back in the oven.

  Now this bit is where you need to use your judgement, keep roasting
  the meat for 30 to 60 minutes, basting and adding more jam if
  necessary, until the jam is crisp and sticky and the meat is cooked
  how you like it.

  Remove from the oven, leave to cool lightly, then slice and serve.

  Recipe FROM: http://blog.chilliupnorth.co.uk

  Uncle Dirty Dave's Archives

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