Honey roast ham with cranberry pickle recipe
Honey roast ham with fried egg and cranberry pickle The ham is slowly cooked in stock before being glazed with honey and mustard and roasted in the oven. This recipe serves two, but you'll have plenty of meat left over for another day. 850g/1lb 14oz ham hock1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly chopped 1 head garlic2 fresh thyme sprigs2 bay leaves10 whole peppercorns 800ml/1½ pints chicken stock2 fresh rosemary sprigs1 head of broccoli, to serve 850g/1lb 14oz ham hock 1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly chopped 1 head garlic 2 fresh thyme sprigs 2 bay leaves 10 whole peppercorns 800ml/1½ pints chicken stock 2 fresh rosemary sprigs 1 head of broccoli, to serve 50g/1¾oz French mustard50g/1¾oz English mustard 1 tbsp runny honey100g/3½oz demerara sugar 50g/1¾oz French mustard 50g/1¾oz English mustard 1 tbsp runny honey 100g/3½oz demerara sugar 50ml/2fl oz olive oil 2 red onions, thinly sliced 250g/9oz fresh cranberries 1 fresh rosemary sprig150ml/5fl oz Port100ml/3½fl oz red wine vinegar 100ml/3½fl oz balsamic vinegar 100g/3½oz light brown sugarsalt and freshly ground black pepper 50ml/2fl oz olive oil 2 red onions, thinly sliced 250g/9oz fresh cranberries 1 fresh rosemary sprig 150ml/5fl oz Port 100ml/3½fl oz red wine vinegar 100ml/3½fl oz balsamic vinegar 100g/3½oz light brown sugar salt and freshly ground black pepper 25g/1oz butter2 free-range eggs 25g/1oz butter 2 free-range eggs Method Put the ham, carrot, onion, celery, garlic, thyme, bay leaves, peppercorns and stock in a large saucepan. Top up with enough water to cover and bring to the boil. Reduce the heat, cover with a lid and simmer very gently for 2 hours, or until the meat is tender. Leave the ham to cool in the water, then drain. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with kitchen foil. To make the glaze, heat the mustards, honey and sugar together in a small saucepan until the sugar has dissolved. Score the fat of the cooled ham and spread the glaze all over the hock. Spike the ham with the rosemary, place in the prepared roasting tin and roast for 25–30 minutes, or until golden brown. Leave to rest for at least 15 minutes before carving. To make the cranberry pickle, heat the oil in a saucepan and sweat the onions for 5–8 minutes. Add the cranberries, rosemary and Port. Cook for 10 minutes, or until the liquid has reduced, then add both the vinegars and the sugar. Simmer gently for 30 minutes, or until the cranberries have broken down. Season with salt and pepper, pour into a bowl and set aside. Meanwhile, steam the broccoli until tender. To make the fried eggs, heat the butter in a frying pan and crack the eggs in. Fry the eggs until the whites have set, basting them in the butter as you go. Place the ham slices on to warmed plates and top with the fried eggs. Serve with the pickle and broccoli. Put the ham, carrot, onion, celery, garlic, thyme, bay leaves, peppercorns and stock in a large saucepan. Top up with enough water to cover and bring to the boil. Reduce the heat, cover with a lid and simmer very gently for 2 hours, or until the meat is tender. Leave the ham to cool in the water, then drain. Put the ham, carrot, onion, celery, garlic, thyme, bay leaves, peppercorns and stock in a large saucepan. Top up with enough water to cover and bring to the boil. Reduce the heat, cover with a lid and simmer very gently for 2 hours, or until the meat is tender. Leave the ham to cool in the water, then drain. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with kitchen foil. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with kitchen foil. To make the glaze, heat the mustards, honey and sugar together in a small saucepan until the sugar has dissolved. Score the fat of the cooled ham and spread the glaze all over the hock. Spike the ham with the rosemary, place in the prepared roasting tin and roast for 25–30 minutes, or until golden brown. Leave to rest for at least 15 minutes before carving. To make the glaze, heat the mustards, honey and sugar together in a small saucepan until the sugar has dissolved. Score the fat of the cooled ham and spread the glaze all over the hock. Spike the ham with the rosemary, place in the prepared roasting tin and roast for 25–30 minutes, or until golden brown. Leave to rest for at least 15 minutes before carving. To make the cranberry pickle, heat the oil in a saucepan and sweat the onions for 5–8 minutes. Add the cranberries, rosemary and Port. Cook for 10 minutes, or until the liquid has reduced, then add both the vinegars and the sugar. Simmer gently for 30 minutes, or until the cranberries have broken down. Season with salt and pepper, pour into a bowl and set aside. Meanwhile, steam the broccoli until tender. To make the cranberry pickle, heat the oil in a saucepan and sweat the onions for 5–8 minutes. Add the cranberries, rosemary and Port. Cook for 10 minutes, or until the liquid has reduced, then add both the vinegars and the sugar. Simmer gently for 30 minutes, or until the cranberries have broken down. Season with salt and pepper, pour into a bowl and set aside. Meanwhile, steam the broccoli until tender. To make the fried eggs, heat the butter in a frying pan and crack the eggs in. Fry the eggs until the whites have set, basting them in the butter as you go. To make the fried eggs, heat the butter in a frying pan and crack the eggs in. Fry the eggs until the whites have set, basting them in the butter as you go. Place the ham slices on to warmed plates and top with the fried eggs. Serve with the pickle and broccoli. Place the ham slices on to warmed plates and top with the fried eggs. Serve with the pickle and broccoli.