This is one of my favourite things in the world to eat.
Amazingly moist gammon with a deliciously sweet and crisp crust. You will all be fighting for the end piece!
As with a lot of families, we always have gammon around Christmas – traditionally on New Year’s Day. My Grandad (aka Granda) used to come and stay with us for Christmas and New Year and he would bring a huge gammon with him. It used to be a much bigger gammon in those days so mum would boil it first before putting it in the oven and then putting the glaze on it. I cook much smaller versions so you can cook it just in the oven.
I look forward to our New Year’s gammon a lot more than the Christmas roast. Although I love all of the trimmings, turkey isn’t my favourite of meats – especially cold! As soon as my Mum had finished cooking the gammon I would loiter in the kitchen waiting for the change to sneak an off cut. My Mum always serves this with creamed mashed potatoes, vegetables and a parsley white sauce. I don’t like the parsley sauce but the rest of the family rave about it! I do keep the rest pretty much the same though as it is such a delicious combination.
This is so delicious you will keep going back for more!
Smoked boneless gammon joint (1.5kg)
50g demerara sugar
70g clear honey
- Line a roasting tin with plenty of tin foil or use a disposable foil tray. Place the joint on the tin and cover with more foil. Cook the joint for 30 minutes less than the time specified on the cooking instructions
- When the joint has 30 minutes left of cooking time, remove it from the oven and dispose of the foil
- Cut off the rind and the majority of the fat leaving a couple of millimeters. Score the fat with a knife diagonally one way and then the other
- Mix the sugar and honey together in a bowl and then pour over the fat of the gammon. Put the gammon back into the oven uncovered for the remaining 30 minutes of cooking
- Take out of the oven and allow to rest for a few minutes loosely covered in foil before carving
Mince Pies but without all the fiddly pastry! These Frangipane Mince Pie Slices have all the flavours you’d associate with mince pies but in a tray bake instead of an individual little pie.
Mince Pies may not be something you are aware of if you’re not from the UK. They are little sweet pies filled with mincemeat which is a sweet filling consisting of dried fruits, spices and spirits. Although I love a mince pie, mincemeat does divide people and it’s not everyone’s thing!
For me it isn’t Christmas until the mince pies have been made. However the traditional way of making them is a little fiddly as you have to cut out circles of pastry before filling with mincemeat and then topping with more pastry. At a time of year when there is always so much going on, a quicker version is always welcome!
I thought about making a tray bake as a way to speed the mince pie process up. I have come up with this recipe which includes the added extra of frangipane and after a couple of tester bakes sampled by my friends at work, I have come up with the below recipe. I like a good thick layer of mincemeat but feel free to use a bit less if you would like. You could also scatter the top with flaked almonds before putting it into the oven.
These Frangipane Mince Pie Slices freeze really well so make a batch and freeze some ready to whip out the night before you have guests coming. You will then have a lovely home baked treat for your guests without any last minute stress!
Enjoy and remember to thank me when you’re no longer cutting out circles of pastry!
For the shortcrust pastry
175g plain flour
2 – 3 tbsp cold water
For the frangipane
150g butter, softened
150g caster sugar
60g plain flour
90g ground almonds
2 ½ large eggs, beaten
¼ tsp almond extract
½ an orange zest, grated
- Start by making the pastry. Measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs
- Add enough water to form a soft dough. Add it gradually because you might not need to add all three tablespoons
- Preheat the oven to 180°C/fan 160°C/gas 4. Roll the dough out on a slightly floured surface and line the bottom of the tin with it
- In another bowl cream the butter and sugar until light and fluffy. Add the rest of the frangipane ingredients and mix until combined
- Spread the mincemeat evenly across the pastry making sure you get right to the edges
- Dot spoonfuls of the frangipane on top of the mincemeat and spread evenly
- Bake in the oven for 30 minutes and then allow to cool in the tin for 10 minutes or so before turning out onto to wire rack to cool completely. Then cut into squares and enjoy!