Honey and Cherry Roast Gammon with Knodel and Glazed Carrots
It just wouldn’t be Christmas without traditional gammon!
- Makes : 12 |
- Difficulty: moderate
- Prep Time : 40 mins |
- Cook Time : 2:0 hours
100 g brown sugar
100 ml orange juice
125 g honey
Oven Roasted Carrots
1 kg baby carrots
2 kg boneless gammon (smoked)
2 C (500 ml) mixed mirepoix (carrots, leek, onion, celery roughly chopped)
1 tsp (5 ml) black peppercorns, lightly crushed
2 bay leaves
2 star anise
cloves for roasting
80 g glazed cherries
½ C (125 ml) milk full cream
80 g unsalted butter
100 g onions, chopped
1 garlic clove, crushed
20 g parsley, chopped
150 g stale bread, cubed and toasted
3 eggs, whisked
10 g sage
pinch of ground nutmeg
For the glaze add all ingredients and bring to a simmer allowing sugar to be incorporated. Allow to cook 4 minutes.
Place the uncooked gammon in a large pot with the mirepoix. Add all the seasonings, and cover with water. Slowly bring to a simmer and skim as required. Continue to cook for 2 hours until cooked, allow to cool in stock. Remove when cool. Remove the net covering and place on a roasting tray.
Score the fat in a criss-cross, square or diamond pattern, stud with cloves.
Preheat the oven to 170°C
With a pastry brush, glaze the ham and then place into the oven and roast for 45 minutes.
After 20 minutes, glaze again and add the cherries. Continue to roast and glaze in 10 minute intervals, the ham should be a beautiful golden brown colour. Remove from the oven and continue to glaze while resting. Allow to rest for 15 minutes before carving.
Oven Roasted Carrots
Drizzle the carrots with olive oil, season with salt and pepper and roast in a hot oven at 180 ºC for 20 minutes or until tender.
I make these bread dumplings slightly differently to individual dumplings, instead, I shape the mixture into a sausage/log shape and poach until done. I then slice and pan fry individually.
Heat the milk in a saucepan or in the microwave and then set aside.
Melt half of the butter in a saucepan, add the onion and cook until soft. Add the parsley and garlic continue to cook for another minute.
In a large container or bowl add the stale bread croutons. Pour the milk over the croutons and add the eggs, add the cooked onion mix and stir to combine. Add remaining ingredients (sage and nutmeg) and allow this mixture to rest until the croutons are soft and the mixture has firmed up.
Once rested, place onto a sheet of plastic wrap, roll up like a thick sausage (about 7-8 cm thick).
Poach in hot water for 25 minutes. Remove from the water and allow to cool. Once cool, remove the plastic wrap and carefully slice into 1 ½ cm slices.t
Heat the remaining butter in a saucepan and saute the dumplings until golden. Serve with gammon and carrots.