Happy Easter!!! The ‘In laws’ were staying this weekend and they kicked off Easter Sunday with a walk around the farm, a very cold, windy, slightly rainy and sleety at time, bracing walk. It swept away the beer and wine from last night by the looks of them when they came back in the door! I, however spent my Sunday morning in bed, then panicked when I remembered that the clocks went forward and it was actually 11am and not 10am. Hence, cooking the Easter dinner in PJ’s. Although my cooking preparation started the day before, so I didn’t have a huge amount to do.
On the Saturday, whilst hubby was player rugger, I was in the kitchen………
2kg British unsmoked boneless gammon joint, 1 organic leek, chopped, 1 organic onion, peeled and chopped, left over celery sticks,chopped, 3 organic carrots, peeled and chopped, one cinnamon stick, broken in half, 1 teaspoon crushed peppercorns, 1 teaspoon of coriander seeds.
In a large pan ( as you can see my pan was nearly overflowing), place all the vegetables, cinnamon stick, peppercorns ,coriander seeds and the gammon joint, then cover with cold water. Bring water to the boil and then turn down the heat and simmer. I simmered for about 20 minutes per 450 kg, so it took about 1 hour and half simmering. Remove from pan and leave to cool completely before placing in fridge.
I left the stock to cool then poured the stock into freezer bags. To make it easier, wedge the freezer bag into a large jug then pour the stock into the bag and, before tying the bag, remove excess air by squeezing the top of bag, then tie the bag and place upright in a plastic food container . This will help to freeze it in a easy to store shape and the boxes can be removed later. Then place in freezer to be used the next time you make soup!
On the Sunday about 11:01am ……..
Glaze: 1 1/2 cups of brown sugar, 1/4 cup of dejon mustard, 1 1/2 tablespoons of apple vinegar and 350mls of Dr Pepper
Sides: 3 Organic carrots, peeled and cut into sticks, 2 large and wonky organic parsnips, peeled and cut into sticks, 9 organic potatoes, peeled and cut into quarters, 2 teaspoons of corn flour.
Preheat oven to 165 °C. Take the ham out the fridge, score the top of the ham in one direction with a knife and then another direction to form diamonds. Where the lines meet, stick a clove in. Once all “cloved ” up place the ham on the oven tray, then place in oven. In the mean time, make up the glaze. I used Pioneer Woman’s recipe, but there are so many variations of glaze, just have a search online for one you would prefer. Place the brown sugar, dejon mustard, apple vinegar and 350mls of Dr Pepper into a pan, bring to a boil, then turn down the heat and simmer for 15-20 minutes.
Cook the ham for 38 minutes ( really random number, but that was just when the glaze was ready!). Take out the oven and then cover the ham with the glaze. Pop back into the oven for another 20 minutes, then take out and cover with glaze. Place back in the oven for 20 minutes and then take out and glaze again. Place back in oven for 10 minutes. To be honest, the last 10 minutes were not required, it was ready after 1 hours and 20 minutes, but I wanted to give it another glaze. So again roughly it was 20 minutes per 450kg, but you may want to follow your own packet or butchers instructions for cooking the ham.
I served the ham with some mashed potatoes, roasted carrots and parsnips but you could serve it with whatever kind of veg you want to.
Sorry, I forgot to get a photo of the finished meal, as once hubby carved the ham, we portioned the ham on individual plates and hurried to the table so we could all add our own portions of potatoes and roasted veg ,which were on the table already, and devour the goodness whilst it was all still warm.
We also had glaze left in the saucepan so I added about 2 teaspoons of cornflour to thicken it up, so it could be served as a gravy/ sauce.
There were some leftovers, so about 2kg could probably do 5-6 people comfortably. Hubby will have some awesome pieces ( sandwiches) tomorrow!
Afters or pudding or dessert or whatever your family call it, was Strawberry Shortcake cake. I’ll put the recipe for this up in a separate blog post.
I’m now away to see whether I can put myself into a chocolate induced coma after consuming my Easter eggs! Yes, I’m a 32 year old who still gets chocolate eggs for Easter! Don’t judge me…
Hope you all had a lovely Easter whatever you were doing!