1.6 kg (3 1/2 lb) middle or corner cut of gammon
1 bay leaf
1 onion studded with 3 cloves
450 g (1 lb) made-weight frozen puff pastry, defrosted
flour for dusting
1 egg, beaten
parsley and orange slices, to garnish
1 bay leaf
1 onion studded with 3 cloves
450 g (1 lb) made-weight frozen puff pastry, defrosted
flour for dusting
1 egg, beaten
parsley and orange slices, to garnish
For the Cumberland sauce
1 orange
1 lemon
225 g (8 oz) redcurrant jelly
10 ml (2 tsp) dry mustard
50 ml (2 fl oz) port
1 lemon
225 g (8 oz) redcurrant jelly
10 ml (2 tsp) dry mustard
50 ml (2 fl oz) port
method
1. Put the ham in a saucepan, cover with cold water and soak for 4 hours. Drain, add the bay leaf and onion and cover with cold water. Bring to the boil and simmer for 1 1/2 hours. Remove the joint from the pan, cut away the string, if tied up, and peel off the rind. Press the joint between 2 boards, weighted down, and leave overnight.
2. Dust a work surface with flour.
3. If the joint is triangular, roll out the pastry to a rectangle. Lay the joint on the pastry, knuckle end close to one short edge. Bring up the second short edge to cover the fillet end and join the long edges. Trim off excess pastry from the seams, dampen them with beaten egg and seal. If the joint is round, roll out the pastry in 2 pieces, one larger than the other. Place the ham on the smaller piece, dampen the edge with beaten egg, then put the larger piece on top of the ham, trim off any excess and seal the edges.
4. Use the pastry trimmings to decorate the joint. Place the joint on a baking tray sprinkled with water and leave in the refrigerator for at least 30 minutes. Heat the oven to 220°C (425°F) gas 7.
5. Meanwhile, prepare the sauce. Pare the zest off the orange and lemon and cut into thin strips 25 mm (1 in) long. Blanch for 5 minutes in boiling water and drain. Squeeze the orange and half the lemon and strain the juice.
6. Combine the redcurrant jelly and the strained juice in a pan and heat gently until the jelly is melted. Remove from the heat.
7. in a medium-sized bowl combine the dry mustard and a little of the redcurrant jelly mixture and stir until well blended. Gradually add the remaining mixture from the pan, the port and the zest strips. Transfer to a sauce-boat and leave to cool.
8. Brush the pastry with beaten egg to glaze. Bake for 20-30 minutes; cover the pastry with foil if it becomes too brown. Transfer to a warmed dish, garnish and serve with the Cumberland sauce.
2. Dust a work surface with flour.
3. If the joint is triangular, roll out the pastry to a rectangle. Lay the joint on the pastry, knuckle end close to one short edge. Bring up the second short edge to cover the fillet end and join the long edges. Trim off excess pastry from the seams, dampen them with beaten egg and seal. If the joint is round, roll out the pastry in 2 pieces, one larger than the other. Place the ham on the smaller piece, dampen the edge with beaten egg, then put the larger piece on top of the ham, trim off any excess and seal the edges.
4. Use the pastry trimmings to decorate the joint. Place the joint on a baking tray sprinkled with water and leave in the refrigerator for at least 30 minutes. Heat the oven to 220°C (425°F) gas 7.
5. Meanwhile, prepare the sauce. Pare the zest off the orange and lemon and cut into thin strips 25 mm (1 in) long. Blanch for 5 minutes in boiling water and drain. Squeeze the orange and half the lemon and strain the juice.
6. Combine the redcurrant jelly and the strained juice in a pan and heat gently until the jelly is melted. Remove from the heat.
7. in a medium-sized bowl combine the dry mustard and a little of the redcurrant jelly mixture and stir until well blended. Gradually add the remaining mixture from the pan, the port and the zest strips. Transfer to a sauce-boat and leave to cool.
8. Brush the pastry with beaten egg to glaze. Bake for 20-30 minutes; cover the pastry with foil if it becomes too brown. Transfer to a warmed dish, garnish and serve with the Cumberland sauce.
serving amount
seves 6
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