| 1 spray low-fat cooking spray | |
| 2 medium pear(s), ripe, peeled, halved, cored | |
| 2 teaspoon polyunsaturated margarine, low-fat | |
| 2 teaspoon light brown sugar, demerara | |
| 2 teaspoon spice, cinnamon and ground ginger | |
| 1 medium apple(s), cored and scored around the middle | |
| 5 g hazelnuts, roasted, chopped | |
| 5 g raisins | |
| 1 teaspoon honey, runny | |
| 80 g honey | |
| 80 ml water | |
| 50 ml rum, dark variety | |
| 1 tablespoon cinnamon, (one stick) | |
| 5 medium orange(s) | |
| 2 tablespoon lemon juice, fresh | |
| 2 tablespoon fresh mint, for garnish | |
| 410 ml evaporated milk | |
| 2 teaspoon vanilla essence | |
| 1/4 teaspoon nutmeg | |
| 2 tablespoon muscavado sugar | |
| 2 level tablespoon syrup, from a jar of stem ginger | |
| 50 g ginger, stem, chopped | |
| 8 sprig fresh mint, to decorate | |
| 2 zest of 1 orange(s) | |
| 1/2 teaspoon vanilla essence | |
| 6 tablespoon low-fat plain bio yogurt, (or Greek) | |
| 15 g sultana(s) | |
| 2 tablespoon muscavado sugar | |
| 2 tablespoon rum, light or dark | |
| 4 medium banana(s), not too ripe | |
Haven't done this yet...This Nigella recipe is taken from her popular Channel 4 series Nigella Bites, based on her popular book How To Eat. Serves 8
1.I find now that mild-cure gammon doesn't need soaking. If you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes' extra so that the interior is properly cooked. Meanwhile preheat oven to 240C/gas mark 9.
2.When the ham's had its time (and ham it is now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan but DO NOT THROW AWAY THE COOKING LIQUID (great stock for soups or gravy) and let cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want).
3.Then remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.
4.Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180C/gas mark 4, turning up the heat towards the end if you think it needs it.
5.This is seriously fabulous with anything, but the eggily golden sweetcorn pudding that follows is perfect: ham and eggs southern style.
