KIP’S HANDMADE SLICED HAM
6 October 2009
SLICED HAM RECIPE : Just back from a great weekend in the English countryside. I was visiting Kip & Elise, my Aunt & Uncle and managed to fit in a spot of cooking. There is something about their kitchen that leads to cullinary experimentation and this time it was trying my hand at making pressed ham for sliced cold meats (luncheon meats).
Kip has made it for us in the past and we agreed that the taste, texture and reduced salt content will convert you in a heart beat. You can really taste the bay leaves, juniper berries and cider in the ham, which shaves perfectly into paper thin slices, just wonderful in a sandwich.
Not only does it taste better but making your own sliced ham is far more economical than buying it at the supermarket or butcher and stays fresh longer without that nasty oxidised taste, as you slice it as needed. Kip even keeps the stock and uses it to make wonderful green split pea soup, which will post in the future.
RECIPE : ERIKA ALLISTON – Sweet Pea Blog
- 1 kg unsmoked gammon ham joint (cured ham)
- dry (brute) apple cider to cover ham
- 2 laurel (bay) leaves
- 1 medium white onion
- 6 black peppercorns
- 6 juniper (gin) berries
- De-salt the ham by soaking it over night in cold water, then discard the water. Or, place the ham in a large saucepan, cover with cold water and bring to a simmer. Remove from heat and discard water.
- Peel the onion and cut in half.
- In a large saucepan place the de-salted ham, bay leaves, onion halves, peppercorns and gin berries. Add the cider till it covers the ham completely.
- Bring the cider to a simmer and cook for 45 minutes
- Drain the cider stock and keep it to use in soup.
- Remove the rind of the ham (see picture) and press the ham into a container smaller than its size ie) a bowl. This will compress the meat. It will be difficult to force the ham into the container, you will have to put some muscle into it! Place a cutting board on top and then some weights ie) cook books.
- Leave to cool completely.
- When cool, remove the weights, cover the bowl with plastic wrap and put in the fridge for 2 hours.
- Remove the ham from bowl and cut off the excess jelly that has formed. Tie three strings around the waist of the ham, this will make cutting it easier.
- Using a very sharp knife cut a few thin slices!!