Everyone who knows me knows my particular fondness for Guinness. While this love affair started somewhere in a dark Irish pub with a sip of that velvety stout, it has since grown into full blown admiration as I discovered its many uses in the kitchen.
Guinness’ rich flavor is particularly fantastic paired with meat, as proven with this Guinness Burger and Irish Beef Stew. It’s no surprise then that it would elevate the Holiday favorite and infuse a leg of ham with that unique roasty, sweet, dark coffee flavor. Pair this with brown sugar and a little bit of spice and you have yourself a flavor bomb everyone will love.
Submerged in Guinness with a quartered onion, dark brown sugar, veggie stock cube, some bay leaves and peppercorns, this is one bath your ham will love to simmer in.
| Cook Time: | 120 min |
| Prep Time: | 30 min |
| Total Time: | 150 min |
| Category: | Main dish |
| Yield: | Serves 8-10 |
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.
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
