Christmas Dinner - 3 Classic Xmas Dinner Recipes to Impress Your invited guests
ere is the second recipe in this particular brief combination of three traditional dishes for Xmas that hopefully will delight your invitees.
Baked Gammon Ham with Cumberland Sauce
Baked ham is known as a popular classic Christmas dish offered in many countries, such as England and the USA. This could be offered both cold and hot and is a yummy replacement for roast turkey.
Our formula for baked Gammon with cumberland sauce is an all-time popular.
Ingredients. Serves 8-10
2.25 kilograms / 5 pound smoked or unsmoked ham or gammon joint
1 each of onion, carrot and celery stick
bouquet garni sachet
6 peppercorns
For that Glaze.
whole cloves
50 grams /4 tbsp soft light brown sugar or demerara sugar
30 ml /2 tbsp golden syrup
5 milliliter /1 teaspoon English mustard powder
For the Cumberland Sauce
juice and shredded rind of 1 orange
30 milliliter /2 tablespoons lemon juice
120 milliliter / cup port or red wine
60 ml /4 tablespoons redcurrant jelly.
1. Soak the gammon over night with coldwater. Throw out this and put inside a large pan along with clean chilly water. This removes some of the salt within the joint. Bring the water to the boil and skim off any scum on the surface.
2.Add the vegetables as well as seasoning, cove and simmer carefully for 2 hours.
3. Leave to cool inside the water for approximately 30 minutes, next remove from the pan and strip from the skin with a chef's knife. If too hot to handle make use of rubber mitts.
4. Utilizing a sharp chef's knife, cut the fat in to diamond shapes and also put a clove in the middle of every diamond.
5. Pre-heat the stove to 180 c / 350 f. Place the sugar, golden syrup as well as mustard powder in a small pot to melt them all lightly. Place the gammon inside a roasting tin and spoon over the glaze. Bake for around twenty minutes until golden brown. Let to rest for twenty or so minutes just before carving.
6. For the sauce, put the orange, lemon, port or wine and jelly right into a pan and warm in order to melt the jelly. Pour boiling water on to the orange rind, drain and also add to the sauce. Cook for 2 mins and serve in a sauce boat.ere is the second recipe in this particular brief combination of three traditional dishes for Xmas that hopefully will delight your invitees.
Baked Gammon Ham with Cumberland Sauce Baked ham is known as a popular classic Christmas dish offered in many countries, such as England and the USA. This could be offered both cold and hot and is a yummy replacement for roast turkey. Our formula for baked Gammon with cumberland sauce is an all-time popular. Ingredients. Serves 8-10 2.25 kilograms / 5 pound smoked or unsmoked ham or gammon joint 1 each of onion, carrot and celery stick bouquet garni sachet 6 peppercorns For that Glaze. whole cloves 50 grams /4 tbsp soft light brown sugar or demerara sugar 30 ml /2 tbsp golden syrup 5 milliliter /1 teaspoon English mustard powder For the Cumberland Sauce juice and shredded rind of 1 orange 30 milliliter /2 tablespoons lemon juice 120 milliliter / cup port or red wine 60 ml /4 tablespoons redcurrant jelly. 1. Soak the gammon over night with coldwater. Throw out this and put inside a large pan along with clean chilly water. This removes some of the salt within the joint. Bring the water to the boil and skim off any scum on the surface. 2.Add the vegetables as well as seasoning, cove and simmer carefully for 2 hours. 3. Leave to cool inside the water for approximately 30 minutes, next remove from the pan and strip from the skin with a chef's knife. If too hot to handle make use of rubber mitts. 4. Utilizing a sharp chef's knife, cut the fat in to diamond shapes and also put a clove in the middle of every diamond. 5. Pre-heat the stove to 180 c / 350 f. Place the sugar, golden syrup as well as mustard powder in a small pot to melt them all lightly. Place the gammon inside a roasting tin and spoon over the glaze. Bake for around twenty minutes until golden brown. Let to rest for twenty or so minutes just before carving. 6. For the sauce, put the orange, lemon, port or wine and jelly right into a pan and warm in order to melt the jelly. Pour boiling water on to the orange rind, drain and also add to the sauce. Cook for 2 mins and serve in a sauce boat.
Baked Gammon Ham with Cumberland Sauce
Baked ham is known as a popular classic Christmas dish offered in many countries, such as England and the USA. This could be offered both cold and hot and is a yummy replacement for roast turkey.
Our formula for baked Gammon with cumberland sauce is an all-time popular.
Ingredients. Serves 8-10
2.25 kilograms / 5 pound smoked or unsmoked ham or gammon joint
1 each of onion, carrot and celery stick
bouquet garni sachet
6 peppercorns
For that Glaze.
whole cloves
50 grams /4 tbsp soft light brown sugar or demerara sugar
30 ml /2 tbsp golden syrup
5 milliliter /1 teaspoon English mustard powder
For the Cumberland Sauce
juice and shredded rind of 1 orange
30 milliliter /2 tablespoons lemon juice
120 milliliter / cup port or red wine
60 ml /4 tablespoons redcurrant jelly.
1. Soak the gammon over night with coldwater. Throw out this and put inside a large pan along with clean chilly water. This removes some of the salt within the joint. Bring the water to the boil and skim off any scum on the surface.
2.Add the vegetables as well as seasoning, cove and simmer carefully for 2 hours.
3. Leave to cool inside the water for approximately 30 minutes, next remove from the pan and strip from the skin with a chef's knife. If too hot to handle make use of rubber mitts.
4. Utilizing a sharp chef's knife, cut the fat in to diamond shapes and also put a clove in the middle of every diamond.
5. Pre-heat the stove to 180 c / 350 f. Place the sugar, golden syrup as well as mustard powder in a small pot to melt them all lightly. Place the gammon inside a roasting tin and spoon over the glaze. Bake for around twenty minutes until golden brown. Let to rest for twenty or so minutes just before carving.
6. For the sauce, put the orange, lemon, port or wine and jelly right into a pan and warm in order to melt the jelly. Pour boiling water on to the orange rind, drain and also add to the sauce. Cook for 2 mins and serve in a sauce boat.ere is the second recipe in this particular brief combination of three traditional dishes for Xmas that hopefully will delight your invitees.
Baked Gammon Ham with Cumberland Sauce Baked ham is known as a popular classic Christmas dish offered in many countries, such as England and the USA. This could be offered both cold and hot and is a yummy replacement for roast turkey. Our formula for baked Gammon with cumberland sauce is an all-time popular. Ingredients. Serves 8-10 2.25 kilograms / 5 pound smoked or unsmoked ham or gammon joint 1 each of onion, carrot and celery stick bouquet garni sachet 6 peppercorns For that Glaze. whole cloves 50 grams /4 tbsp soft light brown sugar or demerara sugar 30 ml /2 tbsp golden syrup 5 milliliter /1 teaspoon English mustard powder For the Cumberland Sauce juice and shredded rind of 1 orange 30 milliliter /2 tablespoons lemon juice 120 milliliter / cup port or red wine 60 ml /4 tablespoons redcurrant jelly. 1. Soak the gammon over night with coldwater. Throw out this and put inside a large pan along with clean chilly water. This removes some of the salt within the joint. Bring the water to the boil and skim off any scum on the surface. 2.Add the vegetables as well as seasoning, cove and simmer carefully for 2 hours. 3. Leave to cool inside the water for approximately 30 minutes, next remove from the pan and strip from the skin with a chef's knife. If too hot to handle make use of rubber mitts. 4. Utilizing a sharp chef's knife, cut the fat in to diamond shapes and also put a clove in the middle of every diamond. 5. Pre-heat the stove to 180 c / 350 f. Place the sugar, golden syrup as well as mustard powder in a small pot to melt them all lightly. Place the gammon inside a roasting tin and spoon over the glaze. Bake for around twenty minutes until golden brown. Let to rest for twenty or so minutes just before carving. 6. For the sauce, put the orange, lemon, port or wine and jelly right into a pan and warm in order to melt the jelly. Pour boiling water on to the orange rind, drain and also add to the sauce. Cook for 2 mins and serve in a sauce boat.
