hello again my name's John I'm a retired
chef from the northeast of England in
the UK and welcome to another one of my
Christmas videos and as you can see from
the opening image this one is how I make
my honey and mustard Christmas ham or
gammon joint and this is probably the
most requested video I've had so far
this Christmas I know a lot of people
out there have their own recipe for this
dish but this is just a demonstration on
how I do mind and here's a list of the
ingredients I'll be using in this recipe
but also leave a list in the description
box below now this is just a smallish
two and a half kilogram that's about a
five and a half pound good quality gum
and joint
now these gummin joints can sometimes be
a bit too salty for our taste so I like
this walk mine for an hour a saw in cold
water and that will get rid of quite a
bit of it
right it's been in the water for an hour
so I'll rinse it off and get it into a
pond the cooking times are use for this
mate is one hour per kilogram on this
bean two and a half kilograms that means
I'll cook it for two and a half hours so
I'm going to simmer the joint in plain
water for an hour and a half then I'll
take it out of the water let it cool and
remove the skin then I'll roast it for
the last hour and as a bonus hope you
making some pork crackling or
scratchings or pork rind whatever you
call it out of the discarded skin right
I'll set the timer for an hour and a
half and let it gently simmer away
gently simmering the joint this way
allows the meat to cook on the inside so
it doesn't have to spend so much time in
the oven where the outside could dry out
for two and a half hours once the time's
up I carefully lift it out of the pan
and let it sit on the board for about 15
minutes then it should be cool enough
for me to remove the skin the stock
that's left is great for making soups
like Scotch broth and it makes a
fantastic base for your turkey gravy
check out my roast turkey video I leave
a link in the description box below
along with all the other Christmas
videos
[Music]
and for hygiene reasons I'll cover with
kitchen foil that loss will keep it
moist
[Music]
and while that's cooling off a bit I'll
make this honey and mustard glaze that
goes on the top of the ham here's a good
tip when spooning out honey give the
spoon a thin quart of any oil and the
honey won't stick half as bad to the
spoon there you go
it slides thread of the spoon
[Music]
depending on the size of your hum join
team a after alter these ingredients to
suit right in goes the English and
French mustard you can use all French
mustard if you want but we like the
extra kick of the much hotter English
mustard till finally the mixed spice and
the brown sugar I'm using Demerara sugar
[Music]
you can give this a little taste test if
you want experiment to see which
combination suits your palate or if you
have a recipe of your own please leave
your formula in the comments so other
people can try them out before preparing
the joint hate your oven to 180 degrees
Celsius that's 356 degrees Fahrenheit or
gas mark 4 I'm set in mind at 160
Celsius as my oven is fun assisted and
it runs about 20 degrees Celsius hotter
than indicated on the dial okey it's
cool enough now to remove the skin so
start at one end and carefully cut away
the skin trying to leave as much fat as
you can on the meat
it comes off quite easily with a sharp
knife our short
[Music]
once this games off you can either throw
it away or make some pork rattling like
I'm gonna do and now I can cut the
traditional criss cross diamond pattern
but lightly just cut through to the
depth of the fat don't cut into the meat
[Music]
once that's done gently brush the glaze
all over the top and sides of the joint
[Music]
take your time with this and make sure
where everything's covered the diamond
pattern will become more visible once
it's been in the oven a while okay I'll
transfer the joint to a suitable
roasting tin and give it another little
touch up honestly once you start you
can't stop
once it's completely coated in the onion
mustard clears simply stick in a clove
at the point of every diamond you may
have to rinse your hands a couple of
times as I get quite sticky I'll speed
through this part as I'm sure you've got
the idea
[Music]
once all the cloves are in I'll pour in
150 mils of water this will stop the
bottom of the meat from drying out don't
worry about any cloves that have fallen
in a bottom of the pan it can only add a
bit extra flavor and that's ready to go
into the preheated oven not set to 180
degrees Celsius 356 Fahrenheit Oh gas
mark 4 and I'll set the timer for one
hour
[Music]
okay getting back to the skin I've got
it so it fits on this baking tray I'll
salt and pepper it and get it into the
oven with the joint but I'll only leave
it in there for 30 minutes to get it
started then I'll check it out because
it will need to go back in the oven at a
much higher temperature when the joints
finished
[Music]
right there's only 15 minutes left on
the timer I've already taken the skin
out and now I want to give the harm a
quick baste with those fabulous juices
that's been forming in the bottom of the
pan
then that's looking wonderful now I'll
get it back into the oven for the final
15 minutes
[Music]
and that's it all done and looking
fantastic I'll get it out of the
roasting pan and onto a board and cover
it and let it cool and relax for a while
[Music]
and while the hums chilling out I'll get
the pork rind back into the oven and
walk the temperature up to 210 degrees
Celsius that's 4:10 Fahrenheit or gas
mark 7 and I'll set the timer for 20
minutes
[Music]
and there you go after a little effort
some beautiful what we call in the UK
pork cracklin
okay it's been about 30 minutes since I
took the harm out of the oven and it's
time to cut a couple of slices off and
see what it looks and of course tastes
like and doesn't that look fantastic I
only wish you could smell it too and
this'll keep quite a few days in the
fridge so this is another recipe it can
do well in advance we normally have this
on Boxing Day Afternoon when all the
Christmas dear benjin has eased off all
right
I'm after that end piece
the first thing you notice is the
mustard flavor combined with the
sweetness of the honey the meat itself
is nice and tender when it's not salty
at all to put it in a nutshell it's
simply delicious well I hope you've
enjoyed this video and I hope you try
this recipe and if you do try the recipe
make sure you get a good quality harm or
gammon joint right I'll just grab a
piece of that crackling while I can
because once this lot see it will
disappear in a flash well thank you
again for watching please like share
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wonder watch so until the next time be
safe in the kitchen and bye for now
