Ham & crack­ling

BBC Good Food - - Instant Recipe Finder -

Cook the ham up to three days ahead and keep it, cov­ered, in the fridge. Store the crack­ling at room tem­per­a­ture in an air­tight con­tainer to keep it crisp.

SERVES 4-6 PREP 10 mins COOK 1 hr 30 mins EASY

1kg skin-on un­cooked smoked gam­mon

1 onion, cut in half

3 bay leaves

1 tbsp white wine vine­gar 3 tbsp English mus­tard 100g dark brown soft sugar

1 Sit the gam­mon in a large pot with the onion, bay leaves and vine­gar. Pour over enough wa­ter to com­pletely cover the gam­mon. Bring to the boil, then sim­mer for 45 mins. Re­move the gam­mon from the pot and al­low to cool.

2 Once cool enough to han­dle, care­fully cut away the skin, leav­ing a layer of fat at­tached. Pat the skin dry with a clean tea towel, then trans­fer to a wire rack and leave to dry out com­pletely.

3 Heat oven to 180C/160C fan/ gas 4. Line one small roast­ing tin with foil and two small bak­ing trays with bak­ing parch­ment. Put the gam­mon in the foil-lined tin, fat-side up, and rub all over with the mus­tard, then the sugar. Put the skin onto one of the bak­ing trays, then place the other piece of parch­ment on top, fol­lowed by the sec­ond bak­ing tray. Find a weight to go on top (a heavy pan works well) then put both the gam­mon and skin in the oven. Roast for 30 mins, bast­ing twice, un­til the gam­mon is golden.

4 Take the ham out the oven and turn it up to 220C/200C fan/gas 7. Con­tinue cook­ing the crack­ling for 10 mins un­til it is deep golden and crisp. To serve, carve into slices and break the crack­ling into shards to serve along­side.

PER SERV­ING (6) 320 kcals • fat 15g • sat­u­rates 5g • carbs 17g • sug­ars 17g • fi­bre none • pro­tein 28g • salt 4.2g

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