hi from nz we tried this recipe and made the glaze also, it was easy with no fuss absolutely brilliant the hardest part was keeping my hands of it the glaze was so delicious.
Hi, I couldn't use sugar and derivatives (honey). Could you recommend something to use as a glaze? Thank you. Last year I cooked your turkey for Christmas. Really good.
Cont'd from previous comment: After boiling, I highly recommend allowing the ham to rest for at least an hour to reclaim its juices. Boiling a piece of meat is going to make it dryer. After resting, finish the recipe with the glaze and the baking, and it should be okay. And remember to save the ham stock! Ramsay has a recipe for pumpkin soup that uses the stock and it's absolutely amazing.
I'm trying to figure out the temperature. He said to stick it in the oven for 15 minutes, but at what temp...it looks like 210 degrees...probably Celsius which would be about 410 degrees Fahrenheit. Does anyone think that sounds right?
Gammon is an English word for the hind-leg of the pig. It is basically the same thing as ham, though in the US and Canada "ham" often suggests that it's already been cured and even possibly cooked. My best guess about this video is that Ramsay has a country ham, which has been cured but has not been cooked yet. He boils the country ham in order to pull out some of the salt (and ends up pulling out some of the fat) and in order to bring the flavors of the vegetables and spices into the ham.
I am living now in Canada and today I bought a Ham uncooked but I don't know if it is cured. The men in the shop told that he never boil de meat jajajaja it is strange thing for him. How I know if it is cured?
