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Ham with pedro ximenez, fig and almond crust

Name: Ham with pedro ximenez, fig and almond crust
Total time: 3 h
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

3 hours + cooling
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

November 13, 2015 at 9:28 am

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.