Lord_Griff wrote:Million year old port. Only ever buy it at Christmas, otherwise it will most probably lose its appeal, as all thing do when you have them on a whim.
SpaceGazelle wrote:Like a lemon playing a cello and THIS is the definitive way to make it. The taste of boozy lemon will blow your socks off. I make it for Xmas and in summer.
Funkstain wrote:Lord_Griff wrote:Million year old port. Only ever buy it at Christmas, otherwise it will most probably lose its appeal, as all thing do when you have them on a whim.
I have a doozy this year, Dow Vintage 1963, looking forward to that more than anything else.
We're hosting this year of the first time s'gonna be brother and wife and baby, sister, parents. Hell of a responsibility. The ham is the concern, I'm not great with gammon.
n0face wrote:Boil it and glaze, can't really go wrong.
Funkstain wrote:That sounds amazing. Buying the bits now. Thank you.
Funkstain wrote:Wait - you use strong gin instead of vodka, and suspend the grapefruit instead of the lemon? I'm gonna need a bigger container...
fullspectrum wrote:How de heel do you get a shallot to fit in a dried apricot? I need answers.
GooberTheHat wrote:Operation Christmas ham now under way. Before the oven. Celery, a leek, pepper corns, thyme, bay leaves, cloves, orange peel and an onion (not actually in the pic, I forgot and had to put it in later), and tha brown stuff is black treacle, I couldn't find molasses. That's in the oven now waiting for it marinade, below. All this blended up (the edible bits anyway) makes this rather unappetising but fantastically pungent and powerful sludge.  Sorry for the picture quality, taken on my crappy camera phone. Will update with more pictures later.
GooberTheHat wrote:I used black treacle in the poaching liquid so hopefully that flavour has permeated throughout the ham. I'm not going to use any mustard in the glaze as I've got lots of chilli in the marinade so I reckon it would be too spicy. I am going to make a glaze out of orange juice, brown sugar and rum.
GooberTheHat wrote:Operation Christmas Ham phase 2 It has marinated in the fridge for 24 hours now. I scraped of the excess marinade, studded with cloves and added the glaze, basting every 5 minutes for about half an hour. The juices you can see in the foil almost were not there. After finishing off the glazing there was a lot of left over juice in the pan and I was going to pour it away until I tasted it. It was amazing, sweet, spicy, sticky, gorgeous. So after persuasion from the wife I poured it all over the ham and this was the result.
GooberTheHat wrote:Christmas ham poaching in the oven as I type. Marinade getting made.
GooberTheHat wrote:Chilies, starting top right and going down. Dried: Tabasco (all the way from Zambia) Cascabel Ancho Chipotle Habanero Fresh: Scotch bonnet.
GooberTheHat wrote:Ham poached and now covered in marinade ready for 24hrs in the fridge. Not much to look at but it will go back in the oven tomorrow and get its sorrel jelly, rum and molasses glaze.
GooberTheHat wrote:Ham, ham, ham ham ham.
Get out of the Christmas food thread and never darken its door again.Outlaw wrote:Couscous
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