Ham With Fig And Almond Crust Recipe

Ham with pedro ximenez, fig and almond crust

  • serves 8
  • Easy

Sherry, figs and almonds make this ham über Christmassy. Serve with roast potatoes or with brioche buns to stuff thick slices into

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Ingredients

  • dried figs 2
  • pedro ximinez sherry 75ml
  • gammon joint 2kg 
  • thyme 1 sprig
  • bay leaf 1
  • orange zest 1 strip
  • cloves 3
  • flaked almonds 30g
  • butter 2 tbsp

Method

  • Step 1

    Soak the figs in the sherry for 30 minutes and then lift them out. Tip the sherry into a large pan and add the gammon, thyme, bay leaf, orange zest and cloves and enough cold water to cover the joint. Bring to a simmer and skim off any scum. Simmer for about 1½ hours, then test the centre of the ham with a probe thermometer, it should be 65-68 degrees in the centre, and will keep cooking for a little while off the heat.

  • Step 2

    Lift carefully out of the liquid and cool until you can peel the skin off and trim the fat into an even layer.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Put the figs, almonds and butter in a food processor with plenty of seasoning and whizz to a paste. Score the fat of the ham into thin strips and press on the paste. Roast for about 30 minutes, or until the crust is browned and crisp. Rest again before carving.

Check out our best ever Christmas recipes for 'anything but turkey' here

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Nutritional Information

  • Kcals 439
  • Fat 27.1g
  • Saturates 9.4g
  • Carbs 3.1g
  • Fibre 0.6g
  • Protein 42.6g
  • Salt 5.4g
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