Guinness
Ingredients
1 x 2 kg (4 lb) ham, preferably with bone 1 litre (1.75 pints) draught Guinness 1 vegetable stock cube 1 onion, unpeeled and quartered 12 black peppercorns 2 bay leaves 1 tablespoon demerara sugar 2 tablespoons dark brown sugar Celeriac Salad 1 celeriac, about 500g (1lb) 2 tablespoons lemon juice 2 large green apples 8 tablespoons mayonnaise 2 tablespoons white wine vinegar 2 heaped teaspoons Dijon mustard 2 tablespoons chopped parsley Salt and pepper
Ham's versatility really shines through with this sweet Guinness-infused specimen.
You'll love it served hot for supper, cold for lunch mixed with the salad or sliced for any kind of sandwiches, and warm for a delicious breakfast topped with an egg.
| Cook Time: | 120 min |
| Prep Time: | 30 min |
| Total Time: | 150 min |
| Category: | Main dish |
| Yield: | Serves 8-10 |
Preparation
1. Put the ham in a suitably sized saucepan. Pour over the Guinness, crumble in the stock cube and add the onion, peppercorns, bay leaves and demerara sugar. Top up with cold water if necessary to cover the ham. Bring to a boil, then reduce the heat to a gentle simmer and cook for 45 minutes.
2. Remove the ham from the pan, discarding the liquid, and wrap completely in foil. Place in a roasting tin and add water to a depth of 1 cm (1/2 inch). Roast in a preheated oven, 350F, for 45 minutes.
3. Leave the ham until cool enough to handle, then roll the foil back at the top. Using a sharp knife, score the fat diagonally both ways into a diamond pattern and press the dark brown sugar into the openings and all over the fat. Tuck the foil back around the meaty parts of the ham, leaving the sugary area exposed. Return the ham to the oven for 15 minutes until the coating is just crisp and golden. Leave to rest for 10 minutes before serving hot, or leave to cool for serving warm or cold.
4. Meanwhile, to make the salad, peel the celeriac until you have only clean, creamy flesh. Cut it into julienne strips (the size of a long matchstick), put it in a non-reactive bowl and douse with the lemon juice. Peel and core the apples, then cut into similar-sized strips, add to the celeriac and mix well. In a separate bowl, combine the mayonnaise, vinegar, mustard and parsley and season well with salt and pepper. Pour over the celeriac and apples and gently mix together to coat thoroughly.
5. Put 2 or 3 slices of the ham on one side of each serving plate and spoon the celeriac salad on the other side, just so that the salad overlaps the edge of the ham.
2. Remove the ham from the pan, discarding the liquid, and wrap completely in foil. Place in a roasting tin and add water to a depth of 1 cm (1/2 inch). Roast in a preheated oven, 350F, for 45 minutes.
3. Leave the ham until cool enough to handle, then roll the foil back at the top. Using a sharp knife, score the fat diagonally both ways into a diamond pattern and press the dark brown sugar into the openings and all over the fat. Tuck the foil back around the meaty parts of the ham, leaving the sugary area exposed. Return the ham to the oven for 15 minutes until the coating is just crisp and golden. Leave to rest for 10 minutes before serving hot, or leave to cool for serving warm or cold.
4. Meanwhile, to make the salad, peel the celeriac until you have only clean, creamy flesh. Cut it into julienne strips (the size of a long matchstick), put it in a non-reactive bowl and douse with the lemon juice. Peel and core the apples, then cut into similar-sized strips, add to the celeriac and mix well. In a separate bowl, combine the mayonnaise, vinegar, mustard and parsley and season well with salt and pepper. Pour over the celeriac and apples and gently mix together to coat thoroughly.
5. Put 2 or 3 slices of the ham on one side of each serving plate and spoon the celeriac salad on the other side, just so that the salad overlaps the edge of the ham.
Ingredients
1 x 2 kg (4 lb) ham, preferably with bone
1 litre (1.75 pints) draught Guinness
1 vegetable stock cube
1 onion, unpeeled and quartered
12 black peppercorns
2 bay leaves
1 tablespoon demerara sugar
2 tablespoons dark brown sugar
1 celeriac, about 500g (1lb)
2 tablespoons lemon juice
2 large green apples
8 tablespoons mayonnaise
2 tablespoons white wine vinegar
2 heaped teaspoons Dijon mustard
2 tablespoons chopped parsley
Salt and pepper
1 litre (1.75 pints) draught Guinness
1 vegetable stock cube
1 onion, unpeeled and quartered
12 black peppercorns
2 bay leaves
1 tablespoon demerara sugar
2 tablespoons dark brown sugar
1 celeriac, about 500g (1lb)
2 tablespoons lemon juice
2 large green apples
8 tablespoons mayonnaise
2 tablespoons white wine vinegar
2 heaped teaspoons Dijon mustard
2 tablespoons chopped parsley
Salt and pepper
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