Christmas Ham and Turkey
They both came out really well this year, so I need to write down what I did as I want to cook them both in the same way next Christmas.
1 tablespoon runny honey
1 tablespoon English mustard
2 tablespoons demerara sugar
1 big large blonde onion cut in very thick slices
First of all you need to take out as much of the salt as possible - trust me, it will remain salty enough anyway. The night before remove the butcher net and tie the ham with pure cotton string so to make a nice and tight parcel.
Put the ham in a very big pot, full of cold water. Cover and leave for 3 hours, then change the water, leave overnight then change the water first thing in the morning. At lunchtime change the water again and leave another 2 hours. Wash and pat dry the ham.
Mix well the glaze (honey, mustard and sugar) and coat the ham very well.
Arrange the onion slices in the slow cooker to make a "bed". Add 100ml of cold water, then the ham. Cook on Low for 5.30 - 6 hours until the core temperature reads 165 degrees F (this year after 5:30 hours the temperature was 175degrees and it worked just fine). As soon as the ham becomes cool enough to handle, score the ham with crossing lines on the side of the fat. Line a baking tin just big enough with tinfoil, place the ham in it fat side up and cook in a hot oven for 15 mins, watching that the top does not burn on you!
Take the ham out and leave it to reach room temperature.
Store in the fridge overnight wrapped in tin foil. This is necessary so that you can cut it in thin slices.
Ready! Microwave the slices directly on the serving plate.
2.7kg of turkey crown, deboned
2 large blonde onions cut in thick slices
Salt and pepper
Oil lightly the roasting tin, wash and pat dry the turkey, then place it in the roasting tray, then with your hands lightly coat with salt, pepper and vegetable oil.
The lift the turkey and slide underneath the bed of onions.
Preheat the oven to 180degrees Celsius, cover the ham well losely with tin foil, then bake for 2 hours.
Do not take the tinfoil off to obtain the golden crust - it's nice to look at but doing this will dry out the turkey immensely. This turkey came out extremely soft and juicy exactly because I omitted that step.
Once out of the oven baste it well with the juices, then take out two ladlespoons of juices (some should remain in the roasting tin, as the turkey will reabsorbe them).
Cover the ham with the tinfoil again and let it rest under a good few layers of towels - it can rest for over an hour and maintain temperature.
The night before make a strong conentrated broth of chicken and beef together. Let it reduce considerably.
Put 3 ladlespoons of brogh in a pot and bring to the boil, add 100ml white wine and the turkey juices and bring to the boil, then reduce the heat to a simmer.
Separately mix 1 tablespoon of broth (at room or fridge temperature) with 1 teaspoon of cornflour, then pour the mixture in the gravy and stir continuously for 3-4 minutes. This step needs to be repeated possibly one or two times until you reach the desired consistency of the gravy. Always be careful with cornflour, it's easy to add too much and after 3-4 minutes it will turn the gravy a big gloupy mess.
Place the gravy in a gravy boat, better those that are kept warm with a tealight at the bottom