Autumn is definitely in full swing and I'm keeping a close eye on the elderberry tree next door. I really must buy the wine making bucket and airlock in the paint shop (??? I don't know why there either, but hey).
With the chill in the air and the heating on, thought turn (natch) to comforting, warm, lovely food. It's great how easy it is here to get ham hocks/jointed gammon and I picked one up the other day on special offer from the local supermarket as I had some orange juice and needed to use it up.
The recipe was honey and marmalade gammon. When I got home, I realised there was a slight technical hitch in that whilst I had the orange juice, I didn't have honey, marmalade, whole cloves or ginger. So I had to adapt and the result got the thumbs up from both Graham and the cat (who will turn somersaults for it). I've tried to make the receipe work internationally..
Red berry Ham
Put your ham into as small a saucepan as can be. Cover with orange juice and water mix. Put in an onion studded with cloves (I used an onion and put in some ground cloves). Boil for 2-3 hours depending on the weight of the ham.
Take out and keep the stock for dried pea soup. Discard the skin.
Mix lingon jam (or cranberries or another tart berry depending on what country you're in) with a Dijon style mustard according to taste. (approx 5tbsp jam to 2 tsp mustard, but hey). Smear all over the ham and bake for about 35-45 minutes.
Eat.
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