F E ST I V E
favour ites Recipes for Christmas from Marcus Wareing
Wo r d s M A R C U S WA R E I N G • P h o t o g r a p h y S U S A N B E L L
Marmalade and Earl Grey Teaglazed Ham Serves 6–8 with leftovers Prep time: 15 minutes Cooking time: 2 hours
INGREDIENTS • 2–3kg middle-cut unsmoked gammon, knuckle on • 1 onion, quartered •2 carrots, halved •2 celery sticks •2 bay leaves • 1 tsp black peppercorns •4 cloves •4 tbsp Earl Grey tea leaves, or 8 tea bags •2 00g marmalade
METHOD 1 Place the gammon in a large saucepan. Add the onion, carrots, celery, bay leaves, peppercorns and cloves. Cover with cold water and place over medium heat. Bring to a gentle simmer, skimming off any scum that rises to the surface, and cook for 1½ hours. Turn the heat off and allow the gammon to sit in the liquid for a further 30 minutes. Remove from the pan and leave until cool enough to handle. Strain off the liquid and keep it for soup (it will be rather salty). 2 Once the ham is cool enough to touch, cut away the skin, leaving a 1cm-thick layer of fat intact on the ham. Gently score the fat with crisscross marks to create a diamond pattern. 3 Preheat the oven to 190°C/170°C fan/ gas 5 and line a roasting tray with foil. 4 Pour 100ml water into a small saucepan and bring to the boil. Add the tea leaves or bags and remove from the heat. Leave to infuse for 6 minutes then strain into a bowl. Add the marmalade to the bowl and mix well. 5 Transfer the gammon to the lined roasting tray and brush it liberally with the marmalade mix (keep a little back to use for a second glaze in the process). Place in the oven for 20 minutes, brush with the remaining glaze and return to the oven for a further 10 minutes, until the skin is crisp. 6 Remove from the oven, cover with the foil and leave to rest for 20 minutes before carving.
MARCUS’ TIP: Cloves impart a huge amount of flavour and therefore must be used sparingly. A little goes a long way – chew on one and your mouth will turn numb. Clove oil is used for toothache for that very reason.
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21/11/2019 11:54