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Glazed ham with roasted stuffed apples
Serves 6-8
A few year's ago we cooked five hams, every time using a different method. We found the ‘blanket’ method described below gave the very best result.
1.5kg uncooked, boneless
gammon
2 sticks celery
1 bay leaf
1t (5 ml) black peppercorns
2 carrots, sliced
1 onion, cut into wedges
3 T (45 ml) Ina Paarman’s Vegetable Stock Powder
2 cups (500 ml) red wine or beer
Half cup (120 g) soft brown sugar
5 whole cloves
water to cover
extra whole cloves for studding the ham
4T (60 ml) wholegrain mustard
Half cup (125 ml) soft brown sugar
Place the meat in a heavy based pot with a snug-fitting lid, deep enough for the lid to close tightly. Add all the remaining ingredients, except for the mustard, the final half cup (125 ml) of sugar and the extra cloves. Cover and bring the gammon to a slow boil on top of the stove for one and a half hours. Remove the saucepan from the heat and wrap the saucepan first in a thick layer of newspaper and then in a thick blanket, duvet or sleeping bag. Set aside in a cardboard box or buffered by pillows for six hours. (If you are using 3 to 5kg ham, leave it for ten hours, or 12 hours for a 7kg ham).
Preheat the oven to 200°C. Remove the ham from the cooking liquid. Using a small, sharp knife, peel away the skin, leaving the fat layer. Slice into the fat layer to form a diamond pattern and stud it with extra cloves. Spread the mustard over the ham and press brown sugar into the mustard. Bake until the sugar layer turns caramel brown.
Serve warm or at room temperature.
Roasted stuffed apples
6 smallish red apples (Starking,
Top Red or Gala)
melted butter
250 g good quality pork sausages
2 slices crustless white bread
2 t (10 ml) Ina Paarman’s Chicken Stock Powder
Half cup (80 ml) water
2 T (30 ml) chopped parsley
1 t Ina Paarman’s Reduced Salt Garlic & Herb Seasoning
12 pecan nuts, chopped
Preheat the oven to 200ºC. Slice the apples in half. Remove the pips and a small amount of flesh with a melon-baller, making good size hollows. Brush the cut side of the apples with the melted butter. Slash the sausage casings and mix the meat with the bread, first softened in a mixture of chicken stock and water. Add parsley and Garlic & Herb Seasoning.
Divide the stuffing between the apples, pushing it very firmly into the hollows, rounding it nicely to cover the whole cut side of the apple (it will shrink on cooking). Sprinkle with nuts and place the apple halves on an oven tray. Bake for about 35 minutes.
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