hi guys hope you well so I am gonna hold
your hand through preparing making and
roasting the most amazing Christmas
roast ham with black pepper marmalade
which is a classic it’s delicious so
what we have here is a four four and a
half kilo chunk of gammon this has
already been salted but it’s not cooked
so what we do is we put it in a massive
pot let it sit in that water for maybe
an hour or two get rid of that water
that’s not cooked right so we need to
poach that put it on a heat with some
root vegetables carrots celery you can
put garlic in there if you want a little
bouquet garni or a mixture of herbs i’ve
got some orange zest in mine peppercorns
and will slowly poach that for an hour
and a half now I’ve done that so what we
have here now is the skin attached to
the fat so I’ll remove the string like
that and then I need to just pull them
out like this now what we’re going to
try and do is keep as much as the fat on
this as possible we now just going to
take a little pride in removing the skin
but also evening out the fat so it’s
basically about that much all the way
around so we’ve trimmed that skin off
now I want to use the knife to lightly
score the fat and what that’s going to
do is two things it’s gonna give you
this kind of texture that allows the
oven to render the fat quicker and go
crispier and once you’ve gone across the
whole ham then simply turn it across the
other way and we’ll go in a crisscross
it’s really easy it’s really fun don’t
spend hours and hours doing this you got
way too much to do at this time of year
so now I’m gonna put this in the oven
for about 20 minutes just to get the fat
going and sizzling right so the oven is
at 170 degrees Celsius which is three to
five Fahrenheit and then I’ll come back
and I’ll show you what to do next okay
lovely people so it’s had 20 minutes and
in that 20 minutes it’s just enough time
to get a sizzle on we’re gonna take a
little spoon out you can angle the tray
a little bit so we’ve already got juices
coming out and we can start the basting
process what we’ve done is just open up
this texture to receive flavor
now you can see I’m dusting this quite
generously with black pepper and I like
that kick
salt is already in this story so we
don’t need to go anywhere
near salt so on the marmalade just get
that on the top and the heat will just
start to naturally melt it anyway so as
time goes on it gets thicker and thicker
until it can’t run off anymore and that
is when you achieve perfection
you can see now can you that by creating
those little Criss crosses it’s curling
in on black pepper and marmalade an
amazing combination with that beautiful
hand look at that so this goes in the
oven now for an hour and it’s going to
go back in at 170 degrees Celsius 325
Fahrenheit and that temperature is a
good one cause it’s not too hot it’s not
too cool and over that hour is slowly
gonna caramelize and kind of get tighter
and thicker and stick to it more and
keep glazing it until it is a thing of
okay so this bad boys been going for
about half an hour let’s have a look
come on look at that
let’s get basting you get some of those
juices going with a spoon by all means
what I’ve done is get a load of rosemary
and tie it up and create a rosemary
brush now you might think I’m mad but
I’m gonna use the Roseman brush so not
only empower flavor but also pick up
that lovely marmalade and put it back on
the hand it smells amazing oh my lord
so that beautiful ham has had a lot of
love care and attention it’s been
poached and it’s been roasted and glazed
here we are
oh my lord look look at that
guys look at it absolutely stunning
shining salty sweet gorgeousness so
let’s get this onto a board now while
that is still warm just put the last
remnants of that amazing marmalade on
top as it cools down it will kind of
firm up I want you to go back to your
black pepper and trust me a beautiful
dusting is going to make a massive
difference it’s gonna be so good guys
look at that come on that’s what we
wanted juicy juicy inside and that’s
gnarly caramelized golden outside how
you serve that whether it’s with a big
old buffet salads cheese’s breads or
with some mashed potato or fried egg or
some bubble and squeak that my friends
is one hell of a beautiful Christmas
roast ham enjoy [Music]
your hand through preparing making and
roasting the most amazing Christmas
roast ham with black pepper marmalade
which is a classic it’s delicious so
what we have here is a four four and a
half kilo chunk of gammon this has
already been salted but it’s not cooked
so what we do is we put it in a massive
pot let it sit in that water for maybe
an hour or two get rid of that water
that’s not cooked right so we need to
poach that put it on a heat with some
root vegetables carrots celery you can
put garlic in there if you want a little
bouquet garni or a mixture of herbs i’ve
got some orange zest in mine peppercorns
and will slowly poach that for an hour
and a half now I’ve done that so what we
have here now is the skin attached to
the fat so I’ll remove the string like
that and then I need to just pull them
out like this now what we’re going to
try and do is keep as much as the fat on
this as possible we now just going to
take a little pride in removing the skin
but also evening out the fat so it’s
basically about that much all the way
around so we’ve trimmed that skin off
now I want to use the knife to lightly
score the fat and what that’s going to
do is two things it’s gonna give you
this kind of texture that allows the
oven to render the fat quicker and go
crispier and once you’ve gone across the
whole ham then simply turn it across the
other way and we’ll go in a crisscross
it’s really easy it’s really fun don’t
spend hours and hours doing this you got
way too much to do at this time of year
so now I’m gonna put this in the oven
for about 20 minutes just to get the fat
going and sizzling right so the oven is
at 170 degrees Celsius which is three to
five Fahrenheit and then I’ll come back
and I’ll show you what to do next okay
lovely people so it’s had 20 minutes and
in that 20 minutes it’s just enough time
to get a sizzle on we’re gonna take a
little spoon out you can angle the tray
a little bit so we’ve already got juices
coming out and we can start the basting
process what we’ve done is just open up
this texture to receive flavor
now you can see I’m dusting this quite
generously with black pepper and I like
that kick
salt is already in this story so we
don’t need to go anywhere
near salt so on the marmalade just get
that on the top and the heat will just
start to naturally melt it anyway so as
time goes on it gets thicker and thicker
until it can’t run off anymore and that
is when you achieve perfection
you can see now can you that by creating
those little Criss crosses it’s curling
in on black pepper and marmalade an
amazing combination with that beautiful
hand look at that so this goes in the
oven now for an hour and it’s going to
go back in at 170 degrees Celsius 325
Fahrenheit and that temperature is a
good one cause it’s not too hot it’s not
too cool and over that hour is slowly
gonna caramelize and kind of get tighter
and thicker and stick to it more and
keep glazing it until it is a thing of
okay so this bad boys been going for
about half an hour let’s have a look
come on look at that
let’s get basting you get some of those
juices going with a spoon by all means
what I’ve done is get a load of rosemary
and tie it up and create a rosemary
brush now you might think I’m mad but
I’m gonna use the Roseman brush so not
only empower flavor but also pick up
that lovely marmalade and put it back on
the hand it smells amazing oh my lord
so that beautiful ham has had a lot of
love care and attention it’s been
poached and it’s been roasted and glazed
here we are
oh my lord look look at that
guys look at it absolutely stunning
shining salty sweet gorgeousness so
let’s get this onto a board now while
that is still warm just put the last
remnants of that amazing marmalade on
top as it cools down it will kind of
firm up I want you to go back to your
black pepper and trust me a beautiful
dusting is going to make a massive
difference it’s gonna be so good guys
look at that come on that’s what we
wanted juicy juicy inside and that’s
gnarly caramelized golden outside how
you serve that whether it’s with a big
old buffet salads cheese’s breads or
with some mashed potato or fried egg or
some bubble and squeak that my friends
is one hell of a beautiful Christmas
roast ham enjoy [Music]
Please follow and like us: