Tired of boiled and capon? At Christmas he celebrates with a different recipe: the baked Irish ham
Families have always served the same Christmas menu for generations, but today more and more young people are looking for new inspiration, even for second courses. The roast comes back on a real trend: sumptuous, to be shared, easy to prepare and super festive.
Perfect classic Irish recipe, a dish to be done with strictly "Irish" meat, Grass Fed, ie derived from animals bred according to the most authentic Irish tradition, grazing freely for about 10 months a year and feeding for over 80% of fresh grass – which is felt in the taste and structure of the meat.
Ham with port, orange and currant glaze
Ingredients for 20 people
Cooking time: about 3 and a half hours
A pork leg
1-2 chopped carrots
1-2 minced celery stalks
An onion cut
1 tablespoon of peppercorns
1 bay leaf
1 spoon of cloves
For the frosting
Zest and half-orange juice
Zest and juice of half a lemon
¼ spoonful of pimento
4 tablespoons of currant jelly
2 tablespoons of muscovado light sugar
2 tablespoons of port
1 cinnamon stick
Place the ham, the vegetables, the peppercorns and the bay leaf in a pot. Cover everything with cold water and put a lid. When it reaches the boil, lower the heat and boil for about 3 hours. Keep the stock that will be used later.
While the ham is cooking, prepare the frosting. Put all the icing ingredients in a saucepan over low heat until the sugar melts. Boil for a couple of minutes until a syrupy consistency is obtained. Remove from the heat and let it rest so that all the flavors will bind to each other.
When the skin is easily detached from the meat, the ham will be ready. Preheat the oven to 200 ° C. Transfer the meat from the pan to an oven pan. With the help of a sharp knife, remove all the skin and apply the square incisions to the fat. Put a clove in the center of each square. Remove the cinnamon stick from the glaze and brush the surface of the ham with the icing. Add a ladle of broth previously prepared to keep the ham moist and juicy. Cook for about 30 minutes until a golden surface is obtained.
Freeze the advanced stock in small portions and use it to prepare soups and sauces.