Marty in the Morning

Marty in the Morning

Monday to Friday, 7 - 10am

Marty in the Morning Friday 20 December 2013

Marty in the Morning

Marty takes the chill out of your early Winter mornings with music, news, weather and travel updates.

Neven's Recipies - Maple Glazed Ham

 

 

A traditional ham is the perfect choice if you’ve got hordes of visitors to feed, so it’s especially good to have over the festive period. A certain crowd pleaser, it tastes equally good served hot or cold. Have you ever wondered what the difference is between ham, bacon and gammon? Bacon is cured pork; gammon is a hind leg cut of bacon; and once gammon is cooked, it’s called ham. Any leftovers from this ham or a turkey can be used in countless other dishes, such as in a creamy filling for vol-au-vents, in risottos or just the ham is excellent for a spaghetti carbonara, so there’s no waste – even the bone will make a wonderful stock.

 

Serves 10–12

5.25kg (11lb) leg of gammon (on the bone and skin on)

4 celery sticks, roughly chopped

2 onions, sliced

1 bunch of fresh thyme

1 tbsp black peppercorns

200ml (7fl oz) Irish whiskey

200ml (7fl oz) maple syrup

2 tbsp redcurrant jelly

2 tbsp balsamic vinegar

1 tbsp ground allspice

1 tbsp whole cloves

Pineapple salsa:

1 ripe pineapple, peeled, cored and cut into 1cm (½in) dice

1 tbsp caster sugar

1 small red onion, finely chopped

finely grated rind and juice of 1 lime

½ large red chilli, seeded and finely chopped

1 tbsp chopped fresh mint

1 tbsp chopped fresh coriander

2 tsp freshly grated root ginger

sea salt and freshly ground black pepper

Although gammon is less salty nowadays, soaking is still a good idea. Place the gammon

in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight is best, then drain.

 

Weigh the gammon joint and calculate the cooking time, allowing 20 minutes per 450g

(1lb) plus 20 minutes – a 5.25kg (11lb) joint should take about 4 hours. Place in a large pan, cover with water and bring to the boil, skimming off any scum. Add the celery, onions, thyme and peppercorns and return to the boil, then cover, reduce the heat and simmer until completely tender, occasionally skimming off any scum that rises to the top. If you aren’t sure the gammon is properly cooked, check the bone end – it should come away freely from the gammon joint. Drain and leave until it’s cool enough to handle.

Preheat the oven to 180°C (350°F/gas mark 4).

Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat. Place the whiskey in a pan with the maple syrup, redcurrant jelly, balsamic vinegar and ground allspice. Bring to the boil and simmer for about 10 minutes, until slightly thickened. Stud the ham with the cloves and place in a large roasting tin with a little water to prevent the bottom from catching and burning. Brush a layer of the syrup all over the ham, reserving the remainder. Cook for 1 hour, brushing over another layer of the glaze every 15 minutes, until it’s all gone. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes.

Meanwhile, make the pineapple salsa. Mix the diced pineapple with the sugar. Heat a non-stick frying pan over a high heat, add the pineapple and cook quickly for about 2 minutes to lightly caramelise it. Tip into a bowl and add the onion, lime rind and juice, chilli, herbs and ginger. Season to taste and set aside to allow the flavours to develop.

To serve, carve slices from one side of the ham, cutting diagonally to achieve an even thickness.

When you reach the bone, insert the knife at a flatter angle and slice across the top of

the bone. Turn over the leg to carve slices from the other sides. Arrange on serving plates with spoonfuls of the pineapple salsa.

 

Stop press - News - Attentione!!

All this week we are giving you the opportunity to win a 7 night holiday for two to the
Sorrento Coast, Pompeii & Capri - thanks to Travel Department.


Travel Department is a leading tour operator in Ireland specialising in guided group holidays to over 100 different destinations all over the world.

From the stunning Italian Lakes to the rustic Tuscan countryside, the vibrant city of Rome to the stylish Sorrento coast, Italy has been welcoming Travel Department visitors for over 20 years.Travel Department holidays include flights, accommodation, transfers, excursions and award-winning local guides are with you for the entire holiday.Travel Department’s years of experience in delivering quality holidays, means all you have to do is relax & have a fantastic time.

The Sorrento Peninsula is a popular holiday destination, positioned close to Naples in Campania, offering some of southern Italy’s most famous sights. Overlooking the scenic Bay of Naples, it is the perfect location for a touring holiday, with easy access to the spectacular Amalfi Drive, the charming town of Sorrento, the romantic island of Capri and the ancient ruins of Pompeii.

Prize includes:

• Flights from Dublin to Naples

• 7 nights based on the Sorrento Peninsula

• A full day excursion to the Island of Capri

• A full day excursion to include a morning tour of Sorrento and an afternoon visit to the Pompeii Excavations.

• A full day excursion on the Amalfi Coast to include Amalfi, Ravello and a panoramic view over Positano

An expert local guide for the duration of the holiday.

So for you chance to win this fantastic prize, tune in to Marty in the Morning on RTE lyric fm. 7 to 10.
From Monday 15th Jan.  We will choose a finalist each day and then draw the winner on Friday 19th.


What our listeners think. 'You make us what we are',.. click here!

 
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Verona 2017

 


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email:      marty.lyricfm@rte.ie

Text:       '51554'

We welcome your comments and requests.

______________________________

Presenter: Marty Whelan

Producer: Sinead Wylde

Production Co-ordinator: Michael O' Kane

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