Читать книгу My Kitchen - James Martin - Страница 24

Serves 4

6 black peppercorns

Pinch of salt

1 bay leaf

1 medium leek, trimmed and outer leaves removed

8 spring onions

400g (14oz) York or any other roast ham, ready-sliced if you prefer

Chervil leaves, to garnish

For the glaze

4 tbsp English mustard

2 tbsp runny honey

150ml (6fl oz) rapeseed or extra-virgin olive oil

Zest of 2 oranges

4 tbsp white wine vinegar

Salt and black pepper

Until recently, one of the few places you could buy a real ‘York ham’ was Scott’s butchers in York, but sadly, after 150 years of trading, it is now closed. Despite this, the UK still produces the best pork in the world and we should make the most of it. This recipe is best served warm; however, if you choose to serve it cold, make just half the quantity of the glaze to drizzle over the ham in the final step.

Half fill a large saucepan with water, add the peppercorns, salt and bay leaf and bring to the boil. Once the water is boiling, add the leek whole (if it doesn’t fit, cut in half widthways). Reduce the heat and cook for 6–8 minutes on a gentle simmer. Add the spring onions and cook for a further 3 minutes, then drain the vegetables and allow to cool.

To make the glaze, place the mustard and honey in a bowl, slowly whisk in the rapeseed or olive oil, then add the orange zest and vinegar, season with salt and pepper and set aside.

If you wish to warm the meat, place the whole ham or the slices on a baking tray and spoon half of the glaze over the top. Put in a preheated oven at 170°C (325°F), Gas 3, for 1 hour if the ham is whole or, if it is ready-sliced, until heated through. Remove from the oven and, if necessary, carve the ham into slices.

Place the sliced ham on a board or platter, then slice the leek into 1cm (½in) rounds and the spring onion into bite-sized lengths. Arrange these on the ham, drizzle with the rest of the glaze, place a few chervil leaves on top and serve.