This Christmas was a very different one and a very special one. We have family friends who I have know all m life. Growing up we used to spend every Sunday with them. It was always a special time and saying goodbye always seemed like a tragedy as if we’d never see them again. So we’d concoct ridiculous stories about why we needed to go back – i.e. I left one of Barbie’s shoes there (true story … how silly we were back then). Anyways for years and years we have been wanting to have Christmas together and this year it happened! It was a spectacular afternoon which included eating mountains of totally delicious food – we ended up with cheese platters after 20h00 – so you can well imagine what a good feast it was.
The Wam and Aunty Anne also decided to ask everyone who was at the lunch what they really felt like eating. There were a number of things like salmon mousse (which was yummy), lamb and “whatever”. Both myself and Granny Hodge wanted gammon and I volunteered myself to make it.
Having never made gammon before I was a bit nonchalant about the whole process. When it came down to it I was a bit nervous, what if I stuffed up this gorgeous piece of meat?! Oh well I can only try I guess.
I looked up a variety of recipes online and most suggested cooking it in cider. So into a huge pot went some hunters dry, water, carrots, onion, celery and a bunch of herbs including coriander seeds and black peppercorns.
You basically just need to boil the heck out of it … well not really, it boiled for about an hour and a half (this is weight dependent) and then the part that takes a while is that you need to let it cool in the water. Since there was so much water this took a good few hours.
Next up the glaze! Eeeek. Some people are so picky about this, but I decided to go with my gut. I do think it’s a little funny I ended up with the gammon – because for years growing up I refused to eat it. Anyhoo – I found a simple glaze recipe that used dark brown sugar (the kind that looks like its constantly moving), mustard and orange rind and juice. The glaze is simple enough but it’s a bit difficult to glaze something perfectly. Mine wasn’t too bad – I even did the crisscross patterns with the cloves. But I think I’ll need to try get the glaze perfect next time, it wasn’t quite golden enough.
But the meat was juicy and delicious if I can say that myself. We also had epic lamb that David had made – it literally fell apart, no need to be carved.
Photographs Eat Play Luv © (please request permission before using)