Today's is the twentieth entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:
A | B | C | D | E | F | Ff | G | H | I | J | K | L | Ll | M | N | O | P | Q | R | Rh | S | T | U | V | W | X | Y | Z
so there will be 30 entries in total. As today is the twentieth day in this series I am providing a recipe starting with the letter 'R'. This is a modern recipe from Britain for a classic roast ham that makes an excellent Easter Recipe or Christmas Recipe.
Roasted Smoked Country Ham with Cider Glaze Recipe
This is a traditional British recipe for a classic dish of smoked ham that's studded with cloves and glazed with a mix of cider and sherry.
1 whole, fully-cooked, smoked ham, bone-in (about 7kg)
30g whole cloves
720ml good quality cider (Katy is a good varietal), divided
360ml dry sherry, divided
You need a ham with a good rind. Use a skewer to pierce the skin then stud the cloves at regular intervals all over the ham. Place in a dish just large enough to hold the meat then mix together 360ml of the cider and 180ml of the sherry. Pour this mixture over the ham then cover and set aside to marinate in the refrigerator for at least 3 hours (over night is best), ensuring that you turn the meat several times to ensure that it marinates evenly.
After this time, transfer the meat to a roasting tin (but reserve the liquid) then set in the centre of an oven pre-heated to 175ºC and roast for 27 minutes per kilogram, or until the meat reaches an internal temperature of 60ºC (this is when a knife inserted into the meat and held there for 30 seconds feels warm when touched to your lower lip).
When the meat has roasted for 1 hour pour the remaining cider and the remaining sherry over the meat and baste the ham every 15 minutes as you continue to roast the meat. When ready, remove the ham to a cutting board, cover loosely with foil and set aside to rest for 15 minutes to rest.
In the meantime pour the pan juices into a bowl. Allow to cool then skim-off 2 tbsp of the surface fat into a saucepan (discard any further fat). Heat the fat then scatter 2 tbsp flour over the top and stir to form a smooth roux. Stir in the remaining liquid and the reserved marinade and whisk until smooth. Bring to a simmer then cook until thickened and serve as a sauce to accompany the meat.
This recipe is brought to you in conjunction with the Celtnet Guide to Recipes Beginning with 'R'.
Find more British recipes on the Recipes from the British Isles page of this blog.
If you enjoyed this recipe, why not go over to the Celtnet site to download your completely FREE eBook of 45 Halloween recipes.