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- Prep time:
- 10 min, plus soaking time
- Cook time:
- 3 hrs, for a 3kg joint
- a 3kg joint will serve 15
Richard Corrigan gently poaches his festive ham in scented wine
Method1. Weigh the gammon and make a note of the weight. If you have bought a traditionally cured gammon from an artisan supplier, you may need to soak it in a large bucket of water for 1½ days to remove any excess salt.
2. When ready to proceed, put all the vegetables and spices in a pot. Sit the gammon on top of the vegetables and pour in the bottle of wine. Fold a sheet of greaseproof paper in half and press on top of the joint.
3. Cover the top of the pan with a double layer of foil and scrunch it up tightly around the rim so that no steam can escape. Cover with a tight-fitting lid, being careful not to break the foil seal.
4. Place the pot on the hob and heat until steaming. Cook for 25 minutes per 500g: you can either continue cooking it on the hob or transfer it to an oven preheated to 180C/160C fan/gas 4. If cooking in the oven, you may find the ham needs another 5 minutes per 500g.
5. When the ham is cooked, remove it from the heat and leave to rest in the liquor for 15-20 minutes.
6. Lift the ham from the pot and take off the rind – it should peel away easily.
7. To finish: combine the honey, mustard and a little milk in a small bowl, stirring to make a smooth paste. Smear the glaze all over the ham, then cover with the breadcrumbs.
8. Bake the ham at 200C/180C fan/gas 6 for a final 10-20 minutes, or until hot through.
- 1 joint gammon
- 2 onions, peeled and halved
- 6 stalks celery, cut into large pieces
- 3 leeks, cut into large pieces
- 1 heads garlic
- 2 star anise
- 1 tsp cardamom pods, crushed
- ½ tsp black peppercorns
- 750 ml bottle white wine