Sticky glazed ham

Perfect Sticky Glazed Ham

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Perfect Sticky Glazed Ham
This recipe is adapted from a recipe that appeared in the Waitrose Magazine. It makes the perfect ham for a celebration.
Sticky glazed ham
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Course Ham, Main Dish
Cuisine UK
Servings
Ingredients
Course Ham, Main Dish
Cuisine UK
Servings
Ingredients
Sticky glazed ham
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Place the vegetables on the bottom of the inner pot.
  2. Place the gammon on top of the vegetables.
  3. Add 8 of the cloves and the rest of the ingredients and top up with cold water.
  4. Bring to the boil skimming any scum carefully off the surface.
  5. Turn down the heat and simmer for 15 minutes.
  6. Place the inner pot into the insulated outer container and shut the lid.
  7. Leave to cook without power for 4 to 6 hours.
  8. Remove while you prepare the glaze.
To glaze
  1. Preheat the oven to 180°C.
  2. Put all the ingredients for the glaze in a pan over a very low heat and mix until combined.
  3. Remove the gammon from the inner pot and put on a rack in a in a baking tray.
  4. With a sharp knife remove the skin leaving a
  5. good even layer of fat.
  6. Score the fat in a diamond pattern and stud each diamond with a clove.
  7. Pour over half the glaze and bake in the oven for 25-30 minutes basting with more glaze every 8-10 minutes.
  8. Remove from the oven and leave to rest for at least 10 minutes.
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The Best Gluten Free Bread

The Best Gluten Free Bread

This simple recipe for Gluten Free Bread is so easy to make in a thermal cooker. There is no kneading or waiting for it to rise like conventional bread.

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The Best Gluten Free Bread
Most people say the gluten free bread is very dry. By cooking it in a thermal cooker dryness is not a problem as you will get lovely soft bread with a good crumb. You will need for this recipe a 1lb bread tin with a lid such as the Mr D’s Bread Tin.
The Best Gluten Free Bread
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Cuisine UK
Servings
Ingredients
Cuisine UK
Servings
Ingredients
The Best Gluten Free Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix together the flour, salt, yeast and sugar.
  2. In a bowl beat the milk, vinegar and egg together.
  3. Add the flour and mix to form a sticky dough. You are looking for a thick batter.
  4. Cut a piece of greaseproof paper to line the bread tin.
  5. Grease the tin not forgetting the lid and place the greaseproof paper in the bottom.
  6. Add the batter to the bread tin and leave the lid off.
  7. In the inner pot add ¾ cup of boiling water and ¼ cup of cold water.
  8. Place the bread tin on a trivet in the inner pot.
  9. Put the lid on the inner pot.
  10. Put the inner pot into the outer insulated container. Shut the lid and leave to rise.
  11. After 30 minutes, check to see if the dough has doubled in size (filling the tin about ¾). If not leave it bit longer.
  12. Once the dough has doubled in size, remove the inner pot from the outer container and put the lid on the bread tin.
  13. Pour boiling water into the inner pot until the water comes about ¾ of the way up the side of the bread tin.
  14. Put the inner pot on a heat source and bring back to the boil.
  15. Once boiling, turn the heat down so the water in simmering. Simmer for 20 to 25 minutes with the inner pot lid on.
  16. Turn off the heat and place the inner pot into the insulated outer container.
  17. Shut the lid and leave to thermal cook without power for a minimum of four hours. It can be left overnight.
  18. Once cooked remove the tin from the inner pot and carefully take off the lid.
  19. Leave for a few minutes then run a knife carefully around the edge of the bread and turn out onto a rack.
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