Garam Masala - How To Make

Garam Masala is a mix of spices that is used to add to a curry and used like the equivalent of salt and pepper. It adds additional flavour to a curried dish and everyone has there own recipe and method to make it. Here is a general recipe that you can add or subtract spices to/from. This will keep for weeks in a sterilised air tight jar in a cupboard or pantry away from the light.

Mustard & Honey Glazed Roast Gammon - How to make

How to make a Honey and Mustard glazed roast Gammon

Ingredients to Boil
1 Smoked Gammon Joint
2 Celery sticks roughly hopped
1 Onion roughly hopped
2 Leeks roughly hopped
12-15 Pepper Corns
2 Bay Leaves

Ingredients to finish roasting Gammon
Cloves to stud the diamond pattern
1 cup of Orange Juice
1 tblsp English Mustard powder
2 tblsp Honey

Method to boil the Gammon
Put the Gammon in a stock pot with the vegetables and then top with two litres of water and bring to a boil than turn down to a simmer and simmer for two hours.
Leave to cool in the stock.
When cool, remove the Gammon from the pot. Remove the skin leaving a small layer of fat. You can serve this as it is or prepare the joint for a further roasting in the oven to enhance its flavour.

Method to finish roasting the Gammon
Remove the skin from the Gammon and cut a diamond pattern in the fat with a sharp knife.
Stud the diamonds with Cloves.
Mix the Honey and Mustard. If it is too thick, slacken with a little hot water.
Put tyhe Gammon in a roasting pan.
Add the Orange juice to the pan and then brush the diamond pattern with the Honey and Mustard sauce. Keep basting every ten minutes while roasting in the oven.
The fat will go golden with the basting but be careful not to let the Honey mixture burn.