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An easy to make, lightly spiced, slow-cooked Christmas ham served with a refreshing red cabbage salad that is sure to enliven your annual family reunion.
2 – 2.5kg gammon (the hind leg of pork after it has been cured by dry-salting or brining)
1 or 2 white onions
1 litre / 4 cups apple juice
10 black peppercorns
5 whole cloves
2 star anise
2 bay leaves
1 red cabbage
2 red apples
2 small carrots
3 spring onions
seeds from 1/2 pomegranate
3 tbsp cider vinegar
6 tbsp extra virgin olive oil
juice of 1/2 lemon
salt and pepper to taste
parsley to garnish
handful of whole cloves
4 tbsp honey
1 1/2 tbsp dijon mustard
1 tbsp sugar
1/2 tsp all spice
Cut the onion in half and place both pieces at the bottom of the Berlinger Haus 11.8” Cast Iron Oval Casserole with Enamel Coating. Sit the gammon on top of the onions with the fat side up to prevent it from sticking while cooking. Pour in the apple juice and add the peppercorns, cloves, star anise and bay leaves. Cook on low for 6-8 hours, depending on how crumbly you want your ham to be.
Prepare the salad by chopping the red cabbage, apples and spring onions into small pieces. Add the grated carrot and pomegranate seeds and mix well. Make the dressing by mixing the cider vinegar, olive oil, lemon juice and salt and pepper together in a lidded jar or bottle and shake well. Add the dressing to the salad just before serving.
When the ham is cooked, remove and rest it on a plate for a few minutes to drain. Preheat the oven to 430F. Wash the Cast Iron Casserole, double line it with foil.
Transfer the ham to the lined Casserole Pot. Remove the skin with a sharp knife leaving a layer of fat on top. Score the fat and stud it with whole cloves.
Make the glaze by mixing all the ingredients together in a bowl. Pour half the glaze onto the fatty part of the ham, spreading it around until the top is fully covered.
Bake in the oven for 20-25 minutes, adding the remaining glaze half way through.
Allow the ham to rest for 10-15 minutes before carving.
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