I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday, 17 September 2016

Mustard and Honey Glazed Ham.


Mustard and Honey Glazed Ham.

It's my younger daughter's birthday party this weekend, I am feeding a crowd of friends and family and glazed ham is a life saver. Ham glaze is great when catering for a huge number of people as they are easy, delicious and go along way. For this weekend I am sticking to the classic mustard and honey glaze. The ham does take a long time to cook but it doesn't need any attention so you are free to get on with other dishes or chores.

In a large stock pot, put in
-3 litres water,
-2.5kg gammon joint,
-peel of 1 orange 
-4 bay leaves,
-2 carrots, cut into chunks,
-2 celery stalks, cut into chunks.
-1 large onion,
-1 cinnamon stick,
-3 star anise,
-8-10 cloves,
-1tbsp peppercorns.
Bring to the boil and turn the heat down to a gentle simmer.
Cook for 2 hrs. Leave the ham to cool in the stock pot.

The glaze.
In a large bowl, put in,
-juice of 1 orange,
-2tbsp wholegrain mustard,
-4tbsp honey,
Mix well and leave aside.

Oven 180c fan forced.

When the ham is cooled enough to handle, 
-remove the fat, 
-score the skin.
Spread the glaze liberally over the ham.
Bake around 45 minutes, basting every 15 minutes.
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