Nothing looks as spectacular as a ham on the
bone - particularly when it is the centrepiece
of a special occasion. This beer baste is easy to
make and you just keep adding beer to the
roasting pan as it cooks to keep the ham extra
moist. Serves 4
Method:
Boil the ham, according to instructions, cool, then
remove rind leaving a layer of fat underneath.
Score ham fat in a criss-cross pattern, then insert a
whole clove into each 'diamond' shape. Mix the
rest of the ingredients together and baste ham.
Roast at Gas Mark 6 (Fan 170ºC) for 1 - 1 1/2 hours,
basting every 20 mins or so and adding more beer
as required. Remove from oven and serve warm
or cold with a cheese & onion sauce.
Cheese & Onion Sauce - Chop & fry onion in
60ml butter until golden. Add double cream and
cook on a low heat until slightly thinkened. Stir in
the grainy mustard and 3 or 4 generous handfuls
of grated cheese. Take off the heat and stir until
smooth. Season to taste and serve over ham.
Ingredients:
1 uncooked cured Dorset Farms
ham on the bone (4-5lbs)
Cloves
60ml Tanglefoot or Blandford Fly
Juice of 1 orange
1 tbsp Dijon mustard
1 tbsp muscovado sugar
1 tbsp honey
1 tsp ground ginger
Beer Baked Ham:
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 6581 |
1562 |
232 |
60 |
43 |
0 |
15.7 |
| Figures are for the total recipe / not per serving |
Cheese & Onion Sauce:
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 13900 |
3374 |
39 |
38 |
350 |
3.9 |
1.9 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Dorset Farms
Littlewindsor
Beaminster
Dorset DT8 3QU
 |
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