ROAST FRESH HAM WITH CRACKLINGS
Silvia and I have made this often over the years, the first time in my (illegal) home kitchen for an Easter catering gig when we made the entire meal twice, timing it so that the second roast was perfectly blistered and crispy when we arrived back home with a car full of dirty pots and pans to have dinner with our own families. It goes well with wilted spring scallions, roast potatoes (basted in the drippings), lightly dressed spicy arugula, and beans in all forms. One favorite bean dish for this ham is from Amanda Hesser's The Cook and the Gardener: flavorful white beans simmered with hearty herbs and crème fraîche until slightly thickened.
Yield serves 15 or More, with leftovers
Number Of Ingredients 9
Steps:
- Combine 4 quarts cold water, 1 cup salt, and the garlic, onion, peppercorns, coriander, bay leaves, and parsley in a container that is large enough to hold the ham, and stir until the salt is dissolved. Submerge the ham in the liquid and refrigerate for at least 24 hours and up to 3 days. (Alternatively, if you can't fit the ham in your refrigerator, brine it directly in a clean cooler, just adding a little extra salt and enough ice to keep the ham cold, draining a little brine and adding more ice as needed.)
- Preheat the oven to 350°F.
- Drain off the brine, discarding all the seasonings, and pat the ham dry. Put a paper towel on top of a cutting board and set the ham on top of that so that it doesn't slip. With a sharp knife, score the skin with incisions that run the length of the ham and are about 1/2 inch apart, and then again the other way to form a crosshatch pattern. The incisions should just barely reach into the fat under the skin; do not cut into the meat itself, in order to help the crackling skin stay in one piece once it is crispy. Allow the ham to come to room temperature.
- Lightly oil and salt the meat, rubbing it in on all surfaces. Put the ham on a rack or on a few rolled-up sheets of aluminum foil in a large heavy roasting pan and put it in the oven. A 15-pound roast will take almost 4 hours total, while an 18-pounder will take as long as 5-about 15 minutes per pound. About 2 1/2 hours in, when the temperature of the ham hits about 130°F, raise the oven temperature to 425°F to crisp the skin (cover any areas that start to get too dark with a piece of foil). When the meat thermometer reads 145° to 150°F, remove the roast and allow it to rest, loosely tented with foil, for an hour or so before carving.
CHEF JOHN'S HONEY-GLAZED HAM
A great holiday ham glaze needs to have three things: wonderful flavor, gorgeous, shiny appearance, and a crispy, crackling crust you can hear across the room. I'm happy to report this easy-to-make glaze has all those things in abundance.
Provided by Chef John
Categories Main Dish Recipes Pork Ham Whole
Time 2h50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.
- Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.
- Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.
Nutrition Facts : Calories 455.2 calories, Carbohydrate 18.9 g, Cholesterol 97.3 mg, Fat 26.4 g, Fiber 0.3 g, Protein 34 g, SaturatedFat 9.4 g, Sodium 1918.7 mg, Sugar 17.7 g
FRESH HAM WITH CRACKLINGS AND PAN GRAVY
Steps:
- With a small sharp knife prick the ham skin all over, make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with the oil. In a small bowl rub together the coarse salt, the thyme, the sage, the pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack set in a roasting pan and put the pan in a preheated 500°F. oven. Reduce the temperature immediately to 325°F.> and roast the ham for 1 hour. Pour half the beer over the ham, roast the ham for 30 minutes more, and pour the remaining beer over the ham. Roast the ham for 2 1/2 hours more, or until a meat thermometer registers 170°F., and let it cool on the rack in the pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, and arrange the cracklings in one layer in a baking pan. Sprinkle the cracklings with salt and bake them in the middle of a preheated 350°F. oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. Transfer the cracklings to paper towels and let them drain. Cut the remaining fat from the ham, slice the meat thinly across the grain, and arrange it on a platter. Keep the ham warm, covered.
- Skim off the fat from the juices in the roasting pan, add 1 cup water, and deglaze the pan over moderate heat, scraping up the brown bits. Transfer the liquid to a saucepan. In a small bowl whisk together the flour and 1/4 cup of the broth until the flour is dissolved and whisk the mixture into the deglazing liquid with the remaining 3/4 cup broth, the mustard, the sage, the thyme, and the vinegar and pepper to taste, and simmer the gravy, whisking, for 5 minutes.
- Garnish the ham with the cracklings and the watercress sprigs and serve it with the gravy.
SPICED GINGER-GLAZED HAM
Treat guests over for Christmas to a Boxing Day ham. You don't need a long shopping list - this easy, sweetly spiced version uses just five ingredients
Provided by Anna Glover
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 5
Steps:
- Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. Turn the heat down to low, and simmer gently, covered, for 2½ hrs. Top up with water, if you need to, while it's simmering.
- Drain the ham and leave until it's cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan with the sugar, grated ginger and crushed allspice. Simmer, uncovered, for 20-25 mins until syrupy.
- Heat the oven to 190C/170C fan/gas 5. Remove the skin from the ham, leaving a layer of fat, then score the fat in a criss-cross pattern. Transfer the ham to a foil-lined roasting tin, and brush over half the glaze. Roast for 15 mins, then glaze with the remaining syrup. Increase the temperature to 200C/180C fan/gas 6 and roast for a further 15-20 mins until you get a sticky golden crust. Leave to cool for 15 mins before carving. Drizzle over more glaze from the tin to serve, if you like. Can be made ahead and chilled for up to four days.
Nutrition Facts : Calories 517 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.3 milligram of sodium
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CRACKLING HAM RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Category Christmas Ham RecipesCuisine British RecipesCalories 204 per serving
- Heat the oven to 170°C/fan150°C/gas 3½. Put the gammon in a large, shallow roasting tin, sprinkle the skin generously with salt, then transfer to the preheated oven to roast for 2½-3 hours until the internal temperature reads 65°C when measured with a digital thermometer (see tips). Be sure to take a reading from the centre of the gammon but don’t touch the bone with the probe.
- Increase the oven temperature to 230°C/fan210°C/gas 8. Wrap foil around any exposed bits of ham so that only the skin is left unwrapped. Return the ham to the oven to cook for a further 20-25 minutes, until the majority of the skin has crackled and is crisp. You may have to rotate the ham a little to crisp up the parts of the skin not exposed to the hot air.
- When you’re happy with the crackling, remove the ham, take off the foil and rest uncovered on a lipped board for 30 minutes. Carve the ham in generous slices, with the crackling attached, and serve with cranberry relish, chutney or cumberland sauce.
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