Are you planning on throwing a party for your friends or hosting a dinner for your whole family? Cook roasted marmalade ham. This is one great recipe to whip up especially when you are serving for your loved ones.
- Gammon – Use a middle cut with the knuckle left on of about 3-4 kilograms.
- Carrots – You’ll need 2 pieces that have been roughly chopped.
- Celery – You’ll need 2 sticks also roughly chopped.
- Bay leaves – 2 is enough.
- Black peppercorns – 2 as well.
- Garni – For those who do not know what this is it’s a bouquet of a sprig of thyme, a bay leaf, a piece of celery and leek.
- Oranges – 2 is good.
- Sea salt – 2 tablespoons
- Black pepper – Freshly ground about 2 tablespoons
- Thin-rind marmalade – Use up about 1 jar
- Fresh rosemary – A handful
- Culinary Argan oil – One or two drizzles
- Put the gammon in a big but snug pot. Fill the pot with water until the gammon is completely covered.
- Add in the the vegetables, peppercorns, bay leaves and the garni.
- Get the zest from the oranges and squeeze its juice in. Add in the salt.
- Allow the mixture to boil and turn down the heat. Keep the lid on and let it simmer for 75 minutes, skimming it when necessary.
- Remove the pot from the heat and let it cool for 30 minutes. Let the meat soak in the broth so that the flavors completely penetrate.
- Remove the vegetables from the pot. You might want to keep the broth to make soups. Freeze it so you can use it in another day.
- The next step is to preheat your oven to 325°F (or 170°C).
- Place the meat on a chopping board and take its skin off with a knife. You should then see a good layer of fat, although this will depend on the pig’s quality and breed.
- Using your knife trim off some of the fat leaving just about a centimeter or half an inch of fat layer. You may want to keep the extra fat you trimmed in the freezer as you can use this when making roast potatoes.
- Make some criss-cross slices on the fat left on the meat and immediately season it with your freshly ground black pepper generously. You’ll have to season while the meat is still moist so that the flavor seeps in.
- Now you are ready to roast the meat. Grab your baking tray and roast for about 20 minutes. This should be enough time for the fat to become a bit crispy.
- Take the meat out and start smearing it with the marmalade. Rub along with the rosemary leaves.
- Roasting time again! Let the meat roast for 1 hour or until it becomes crispy and golden.
- Take the roast out once again and drizzle with culinary Argan oil before serving. Culinary Argan oil will give it a delicious nutty flavor, not to mention a healthy boost!
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