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| Winter - Buying Ham |
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Buying Beef - Buying Pork - Buying Lamb - Buying Ham
Some Q Butchers cure their hams before cooking with natural ingredients using old established recipes.
Weight to allow — If boned allow 4 to 6oz (100 to 175g) per person and 8 to 10oz (225 to 300g) if on the bone.
To Glaze Ham —
Brush away any crumb coating, make
shallow cuts in a neat design in the fat. Coat with the glaze; wrap foil around the lean part. Heat for 20 minutes at 350oF/180oC, Gas Mark 4.
Guild of Q Butchers' Christmas Glaze:
Blend 5 tablespoons cranberry sauce, 21/2 tablespoons orange marmalade, 2 tablespoons chopped walnuts, 1 teaspoon mustard powder and a good pinch of ground cinnamon. Garnish with glace cherries and orange segments on cocktail sticks.
Buying Gammon —
The gammon (bacon) sold by your Q Butcher does not need soaking before cooking, unless dry cured, when it should be covered with cold water and soaked overnight.
Choose between green (unsmoked) or lightly smoked gammon. Weight to allow: A 3lb (1.4kg) joint of gammon gives average portions for 6 people.
Cooking Gammon —
Cook the gammon with water or cider or a mixture of water and ginger ale to cover, add a bay leaf, 1 onion, 2 carrots plus a tablespoon of brown sugar and a shake of black pepper. Simmer for 20 to 25 minutes per lb (450g) plus 20 minutes. Cold
gammon: cool in the liquid.
Accompaniments —
Cranberry jelly or sauce, mashed potatoes and broad beans. Using Cooked Ham and Gammon The liquid in which gammon is cooked makes a wonderful stock for soups. Pieces
of cooked ham and gammon can be used as stuffing in jacket potatoes, filling in omelettes and pancakes or added to soups.
Use the meat in a variety of salads
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