Glazed ham with picalillli
A glazed ham is a Christmas and New Year tradition that was brought to Britain by the Anglo Saxons but probably originated with the Norse people in Medieval times, and it's no surprise that it is still so popular today. What carnivore could resist a huge piece of caramelised meat glistening on the chopping board with homemade spicy pickles to go with it? Try different combinations of vegetables in the piccalilli to make it your own. The piccalilli can be made well in advance and stored for up to
- Time: 200 min
- Servings: 12
Source: Raymond Blanc OBE
Ingredients
- Ham on the bone
- large Onion, roughly chopped
- medium Carrot, roughly chopped
- stick Celery, roughly chopped
- leaves Bay
- sprigs Thyme
- bunch Parsley stalks
- Bulb Garlic, roughly chopped
- Black peppercorns
- ltr Water, boiling
- English mustard powder
- Dark rum
- Mixed spice
- Ground coriander
- Ground cloves
- Fennel seeds, toasted and finely ground
- Black peppercorns, finely ground
- Smoked paprika
- Honey, runny
- Demerara sugar
- Cider vinegar
- Water
- Turmeric
- Ginger powder
- Yellow mustard seeds
- Black mustard seeds
- Cauliflower florets 2cm
- French beans, cut in half
- Red pepper, diced 1cm
- Onion, diced 1cm
- Carrots, cut in half and sliced 2mm
- Caster sugar
- Plain flour