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Baked Ham...help

  • 10-12-2014 3:54pm
    #1
    Grandadsbear
    Users Awaiting Email Confirmation Posts: 76 ✭✭


    Sorry if this has been asked before but I could really do with some advice.

    I'm planning on practising my Christmas Ham on Saturday… I’m not the best cook but I am getting better and more adventurous.

    Last year I just boiled and nothing else a ham fillet. So at the weekend I plan to jazz up the boiling with a stock and bay leaves and do a glaze of cloves, honey, brown sugar, mustard and a can of cider.

    Now here is my problem, what ham/gammon do I buy or does it really matter? :confused: I was in the butchers earlier and all I could see were massive joints and I don’t need a whole ham. The only other option I could see was ham/gammon fillets but these look nothing like all the “cooking” (bbcfood/Nigella/Donal Skehan/NevinMaguire etc.) websites they are more like this?

    Would a fillet like that work out o.k. and should I go for smoked or unsmoked. (We do like a nice smoked bacon joint but again all I do is bake in the oven for 1½/2 hours nothing else, I really need to improve I know:o)

    Thanks


Comments

  • #2
    Overflow
    Registered Users, Registered Users 2 Posts: 1,266 ✭✭✭Overflow


    The Ham fillets should be fine as long as they have a nice layer of fat and skin on it.

    After you boil it, you need to remove the skin, but be careful and keep the layer of fat, this is important for the baking stage.

    Keep it fat side up, score the fat and insert your cloves, finally pour your glaze over the top and bake.

    Recipe:
    http://www.rte.ie/lifestyle/food/recipes/2013/0909/3970-irish-ham-fillet-with-mustard-and-honey-glaze/


  • #3
    Grandadsbear
    Users Awaiting Email Confirmation Posts: 76 ✭✭Grandadsbear


    Overflow wrote: »
    Recipe:
    http://www.rte.ie/lifestyle/food/recipes/2013/0909/3970-irish-ham-fillet-with-mustard-and-honey-glaze/

    THANK YOU... that looks more like what I was looking at in butchers!!! Although a few of them didn't have the fat on which had me doubting myself!!!!

    Looking forward to Saturday and giving it a go!!!! :D


  • #4
    Alun
    Registered Users, Registered Users 2 Posts: 21,484 ✭✭✭✭Alun


    Should be fine. Just remember that the bulk of the actual cooking is done in the boiling stage, and the bit in the oven is just to finish it off. For a small piece of ham you don't want to leave it in too long or else you'll dry it out too much and/or burn the glaze.


  • #5
    Grandadsbear
    Users Awaiting Email Confirmation Posts: 76 ✭✭Grandadsbear


    Just wanted to update and say a BIG THANK YOU. I made the ham using the recipe Overflow posted and it was divine... The size of the fillet really should have done us 2 days but all was devoured on Saturday evening!!!! YUM!!!!


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