I’m stopping by the blog today to share the preparation of honey-glazed ham. I have wanted for some time now to cook, and I found it so good.
And you, what kind of cook are you? Do you try new recipes, or do you usually prepare dishes chosen from your repertoire?
A recipe to get out of my comfort zone
I do not often cook dishes that are not part of my repertoire as much as I would like. Recipes that force, in a good way, out of the comfort zone of certainties made of habitual gestures and familiar flavors.
The newsletter I’ve been sending out for a few months has given me the boost I needed.
It is a space where I share news from Bologna, food tips, recipes from the blog and others I reserve for subscribers (if you want, you can subscribe it).
On my list of recipes to try was this one.
Ever since I was a child, I remember American movies where, on occasions of events and holidays, a smiling family serves a big glazed ham. A roast that, on par with stuffed turkey, is part of the tradition of American cuisine. But when you think about it, they are two recipes close in taste and preparation to the Italian one.
If I say stuffed turkey, immediately thoughts fly to galantines, capons, and stuffed chickens, beloved traditional Italian recipes. And what about this glazed ham? Doesn’t it remind you of porchetta?
I decided to try my hand at cult chef Gordon Ramsey’s glazed ham recipe. An easy-to-make roast to which I added Italian ingredients.
I performed a recipe that was no problem at all. And stepping out of my comfort zone was like breathing fresh air. Sometimes changes are a good workout.
Honey glazed ham: the recipe
I introduced into the recipe some Italian ingredients such as Marsala and balsamic vinegar instead of Madeira and sherry vinegar; fresh rosemary and oregano instead of cilantro.
As Chef Ramsey, and following my butcher’s tip, I did not tie the meat, which otherwise loses its particular shape as an imposing roast even when small.
The sauce is plentiful. In addition to glazing the ham, serve it on the side, after straining, to accompany the sliced roast.
The meat, while tender and juicy, is low in fat. Last note on the glazed ham, save the leftover for stuffing some memorable sandwiches.
If you are looking for other roast recipes, on the blog archive, you’ll find:
- citrus pork loin roast, scented and juicy;
- wrapped Italian cotechino sausage: a specialty of Bologna;
- a recipe that was often made at home: roast guinea fowl with artichokes;
- At least, another glazed roast, it is a simple and delicious pork loin.
Buona cucina, Monica
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Honey glazed ham recipe
List of the Ingredients
1,5 kg unsmoked boneless gammon joint
3 medium carrots, peeled and roughly chopped
2 shallots, peeled and roughly chopped
1 cinnamon stick
1 sprig of rosemary, cleaned
6 juniper berries
4 bay leaves
dried oregano to taste
cold water to taste
for the honey glaze:
00 g brown sugar
50 ml dry Marsala wine
125 g honey
25 ml balsamic vinegar
Put the ham into a large saucepan and pour on enough cold water to cover.
Add the other ingredients, except dried oregano.
Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.
If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan.
To make the glaze, mix the ingredients in a pan. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup
Preheat the oven to 190C degrees.
Put the ham into a baking tray and pour half of the glaze over the surface.
Roast for 15 minutes.
Pour on the rest of the glaze and return to the oven for another 30 minutes until the ham is golden brown. Before placing back in the oven, if you like, sprinkle the surface with plenty of dried oregano.
Leave to rest for 15 minutes before carving and serving with the strained sauce and sides.