- 500g Brussels sprouts
- 25g butter or 2 tablespoons extra virgin olive oil
- 100ml water
- A pinch of salt and freshly ground black pepper
Serves at least 20 people
- 1 x 6–9kg ham on the bone (see tip below), with the rind still on
- 300g demerara or soft light golden brown sugar
- Juice of 1 tangerine
- About 40 cloves
Granny’s roast potatoes with herbs
- 10-12 large floury potatoes, peeled and if large , cut in half or in thirds
- 75ml extra virgin olive oil, duck or goose fat , or beef dripping
- Sea salt
- 4 sprigs of thyme , or 2 sprigs of rosemary
- Trim the base from each Brussels sprout and remove the outer leaves and discard. Cut the sprouts in half, or if they're very large, cut them in quarters.
- Place the prepared sprouts, the butter or the olive oil, whichever you're using, and the water in a medium-sized saucepan on a medium heat and season with salt and pepper.
- Bring to the boil, cover with a lid and cook over a gentle heat for 10-12 minutes until almost tender.
- By this point the liquid should have all been absorbed into the sprouts and created a glaze, but if there is still liquid in the pan when the vegetables are almost cooked, remove the lid and boil, uncovered, until any remaining liquid has evaporated and the Brussels sprouts are glazed.
- Taste for seasoning and serve.
- Place the ham in a large saucepan of cold water sitting over a high heat. Bring to the boil and then reduce the heat to low and leave to simmer for 5-6 hours, topping up with water if necessary, until the ham is cooked.
- Alternatively, place in the oven preheated to 160'C/325’F/Gas mark 3 and cook for the same length of time.
- You can tell the ham is cooked when a piece of the rind comes away easily from the fat. Also a skewer inserted into the meat will come out easily, alternatively you can check the temperature using a meat thermometer, it should read somewhere between 60 and 65’C .
- Drain the ham and place in a roasting tray and allow to cool slightly. If you like you can bring the ha, up to this stage the day before you want to glaze it.
- Preheat the oven (or raise the oven temperature if it’s already switched on) to 220’C/425’F/Gas mark 7.
- Pull the rind off the ham, I find using my hands for this is best as if you use a knife you can cut away too much of the fat. Discard the rind, then score the fat with a knife in a grid pattern to make squares or diamonds with lines roughly 2cm apart. Stick a clove into each square or diamond, pushing it right into the fat with your thumb.
- Place the sugar in a bowl and add just enough tangerine juice to make a thick paste. Now straight away (the sugar and juice paste gets very wet if it sits around for any amount of time) spread it over the ham then place in the oven and cook for 20-30 minutes or until the sugar coating is deep golden and caramelised.
- Every 10 minutes or so through the cooking time, open the oven door to baste it, ie spoon the sugary cooking juices back over the ham again.
- Remove from the oven and allow to rest for at least 20-30 minutes before carving.
Granny's roast potatoes with herbs
- Preheat the oven to 220'C/425’F/Gas mark 7.
- Drop the peeled and cut potatoes into boiling salted water and cook for 10 minutes. Drain off the water and shake the potatoes in the dry saucepan with the lid on; this makes the edges of the potatoes a bit rough which will help to give them their crunch.
- Heat the olive oil (or duck , goose or beef fat) in a roasting tray and toss the potatoes in it , making sure they are well coated; add more if they are not.
- Sprinkle with salt and place in the hot oven for 35-55 minutes , basting (spooning the hot oil over them) every 10 minutes, then take them out when they are golden brown and crusty.
- 5 minutes before the end of cooking time, add in the whole herb sprigs, tucked inbetween the potatoes .You can turn the oven down to 200’C/400’F/Gas mark 6 after about 15 or 20 minutes if you think they are dark enough.