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Baked Ham Glazed with Honey,
Orange & Ginger

This is an excellent way of cooking ham, as it absorbs the flavour of the glaze and remains succulent and tender.
Serves 8

2kg (4lb) smoked middle cut gammon
1 onion stuck with 3 cloves
1 bay leaf
6 peppercorns
300ml (½ pint) dry white wine
40g (1½ oz) dark brown sugar
100ml (4 fl oz) orange juice
15ml (1 tbsp) clear honey
2.5ml (½ tsp) ground ginger
15ml (1 tbsp) Dijon mustard
whole cloves
orange slices and curly endive to garnish

Soak the ham in sufficient cold water to cover for 3 hours then discard the water. Place the ham, onion stuck with cloves, bay leaf, peppercorns and 225ml (8 fl oz) of the white wine in a saucepan. Add sufficient cold water to cover. Bring to the boil, cover the pan and boil gently for 1 hour.

Meanwhile, make the glaze. Place the brown sugar, 30ml (2tbsp) of the orange juice, honey, ginger and mustard in a bowl and mix well.

Drain the ham and discard the vegetables. Reserve the stock for soup if it is not too salty. Remove the skin from the ham, score the fat into a diamond pattern, and stud with cloves. Place the ham in a baking dish and pour the remaining wine and orange juice into the pan.
Cover the ham with one-third of the glaze. Bake at 200ºC (400ºF) mark 6 for 45 minutes. Baste the ham with the pan juices, and glaze 3-4 times during cooking. Discard the pan juices and serve the ham hot or cold, Garnish with orange slices and curly endive.

Traditional Pork Sage & Onion Stuffing

2lb good quality pork sausagemeat or finely minced pure pork
4 heaped teaspoons white breadcrumbs
1 large onion, grated or finely chopped
1 heaped dessertspoon dried sage
A little boiling water
1 egg, beaten (optional)
Salt & freshly milled black pepper

Combine the breadcrumbs with the onion and sage in a large mixing bowl, then stir in a little boiling water and mix thoroughly.
Next work the sausagemeat into the mixture and season with salt and pepper.

Leave the stuffing covered in a cool place – but not in the refrigerator, as it shouldn’t be too cold when you come to stuff the turkey.

Traditional Baked & Glazed Whole Ham

If you are having a houseful of people at Christmas, perhaps it is the one time of the year when a whole ham is absolutely justified. The flavour of a traditional ham is always far superior when the ham is cooked on the bone, and the bone itself will yield a wonderful stock for soup.
Serves 20 to 25

1 whole ham 12-14lb (5.5 – 6.5kg), pre-soaked according to supplier’s instructions
3 heaped tablespoons prepared English mustard
3 heaped tablespoons demerara sugar
About 24 whole cloves
You will need 2 large pieces of extra-width foil and a large roasting tin

Pre-heat oven to gas mark 3, 325ºF (160ºC)
Begin by placing one sheet of foil lengthways in the roasting tin and the other piece widthways. Now remove the ham from the soaking water and place it in the middle of the foil, then bring the widthways; piece of foil up to the centre and fold the edges over twice to weld them together. The ham needs air to circulate round it during the cooking, so the less the foil actually touches it the better. Now bring the lengthways piece of foil to join the rest, and fold the edges over all round. The ham should now be sitting in a sort of tent of foil.

Next place the tin in the oven and bake it for 20 minutes per lb (450 g). That would be 4 hours for a 12lb (5.5 kg) ham or 4 hours 40 minutes for a 14lb (6.5 kg). Calculate when the last 30 minutes' cooking time will be, and at that point remove it from the oven (this last 30 minutes will be for the glazing). Turn the heat right up to gas mark 7, 425ºF (220ºC). Now open the foil and get someone to help you move the ham on to a work surface. Next, using a teacloth to protect your hands, take a sharp knife and make three or four horizontal incisions in the skin. Then, with the help of a knife and your protected hand, carefully remove the brown skin in strips, leaving as much fat behind as you can. To score the fat simply make cuts crossways and lengthways with the knife, forming a diamond pattern, then stud a clove into the centre of each diamond shape. Now quickly spread the mustard all over with the help of a palette knife and then finally press the sugar all over, using your hands.

Now discard the cooking foil and pour the juices in the roasting tin into a bowl to reserve them. Then place the ham back in the roasting tin and return it to the oven for a further 30 minutes or until the surface has a glazed golden crust.

If the ham is going to be served hot allow it to rest for 45 minutes after removing it from the oven so that the surface juices will seep back into the meat and the meat will firm up and be easier to carve. If it’s to be served cold simply leave it in the coolest place possible overnight.

Loin of Pork with Red Cabbage

1.5kg (31⁄2lb) Gloucester Old Spot Loin of Pork
salt and freshly ground black pepper
1⁄2 tspn dried oregano
1 lb red cabbage
Olive oil
1 onion, thinly sliced
3 dessert apples, peeled, cored, quartered and sliced
2 tblsns red wine vinegar
chopped parsley to garnish

Heat oven 180°C/350°F/Gas 4. Remove rind from loin. Season pork with salt, pepper and oregano. Place rind on baking sheet and rub with salt and place on top shelf of oven for 20 mins. Turn oven down to 150C/300F/Gas 3

Wash red cabbage and shred. Place in saucepan of boiling salted water and blanch for 1 min. Drain, rinse in cold water and drain again.

In large flameproof casserole, heat olive oil and sauté onions for 7-10 mins. Remove from heat and stir in apples, cabbage and vinegar. Season to taste.

Place loin of pork on top of vegetables, cover and cook in oven for 45 mins. Remove crackling from oven. Continue slow cooking loin for further 1-11⁄2hrs (juices should run clear). Slice loin into chops and place on top of the cabbage. Break crackling into portions. Garnish chops with parsley and serve at once.

Pork & Apple Loaf

Serves 4-6

450g (1 lb) Gloucester Old Spot mince
100g (4oz) rolled oats
450g (1lb) cooking apples
45ml (3tbsln) water
1 med free range egg
5ml (1tspn) mixed herbs
21⁄2ml (1⁄2 tspn) Tabasco sauce.

Heat oven 180°C/350°F/Gas 4. Stew apples in water, sieve when soft. Place all ingredients in a bowl and blend together.
Press the mixture into a 1 kg (2lb) loaf tin and bake for 11⁄4 hours. May be served hot with a tomato sauce and vegetables or cold garnished with raw apples slices dipped in lemon juice and a salad.

Breaded Pork Chops with Rosemary

Serves 4

4 thick pork chops
5ml (1 tspn) grated onion
5ml (1 tspn) finely chopped parsley
2½ml (½ tspn) dried rosemary — crumbled
1 egg
salt and freshly ground pepper
275g (10 oz) fresh white breadcrumbs
25g (1 oz) butter
30ml (2tbsp) olive oil

Mix grated onion, parsley, rosemary and egg in a wide shallow dish. Beat well and season. Put breadcrumbs in another shallow dish. Trim excess fat from chops and keep. Coat each chop with egg and then breadcrumbs.

Put on a plate and chill for at least 30 mins to set coating and allow flavours to permeate meat.

Put trimmed fat in a frying pan with olive oil and butter. Heat until shrivelled and discard. Lay pork chops in the hot fat. Fry each side for 2 mins.

Reduce heat to medium and cook for a further 5-6 mins each side until cooked through and golden on the outside.
Transfer to heated dish and serve.

Pork Fillets with Apricots

Serves 4

1lb pork fillet — cubed
2 tbspn plain flour
Olive oil for frying
14 oz tin of apricots in syrup
2 tbspn Worcestershire sauce
2 tbspn demerara sugar
2 tspn lemon juice
2 tspn vinegar
8 tbspn water
Preheat oven to 190C / 375F / Gas 5

Toss pork in flour. Heat oil in large frying pan, add pork and fry until browned. Chop apricots. Add remaining flour to pork and then stir in chopped apricots. Mix 8 tbspn apricot juice with Worcestershire sauce, sugar, vinegar, lemon juice and water. Add to pan and bring to boil. Transfer to ovenproof dish and cook in oven for 1 hour or until meat is tender.

Peak District Farm Shop Menu

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