Christmas roast ham with black pepper and marmalade
Ingredients: gammon, carrots, celery, garlic, bouquet garni / mixed herbs · 150 min cook time · 450kcal · ~₩75,000
Ingredients
4.5kg gammon, 2개 carrots, 2줄기 celery, 3쪽 garlic, 1묶음 bouquet garni / mixed herbs, 1개 orange zest, 1큰술 peppercorns, 2큰술 black pepper, 200g marmalade, 1묶음 rosemary
Instructions
1. Place the salted gammon in a large pot of water and let it sit for 1-2 hours. Discard the water.
2. Poach the gammon in fresh water with root vegetables (carrots, celery), garlic (optional), bouquet garni or mixed herbs, orange zest, and peppercorns for 1.5 hours.
3. Remove the string from the gammon. Carefully remove the skin, trying to keep as much fat on the ham as possible and evening out the fat layer to about the same thickness all around.
4. Lightly score the fat in a crisscross pattern. This helps the fat render quicker and become crispier.
5. Place the ham in an oven preheated to 170°C (325°F) for 20 minutes to start rendering the fat.
6. After 20 minutes, remove the ham from the oven. Angle the tray to collect juices for basting. Generously dust the ham with black pepper.
7. Spread marmalade over the top of the ham. The heat will help it melt and cling to the scored fat.
8. Return the ham to the oven at 170°C (325°F) for 1 hour, basting frequently with the marmalade glaze and pan juices.
9. After about 30 minutes into the hour-long roast, baste the ham again. Optionally, tie rosemary together to create a brush for basting, which also imparts flavor.
10. Once roasted and glazed to perfection, remove the ham from the oven. While still warm, spread any remaining marmalade glaze on top.
11. Dust generously with black pepper before serving. The ham will firm up as it cools.
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