blackberry and brandy glaze (for ham)rating:
We're always looking for interesting alternatives to serve with ham. I'm not going to go into details of preparing the ham here, we usually use Nigella's method of simmering it in coke. This is just an alternative recipe for the glaze/sauce.
- 1 1lb jar bramble jelly
- 1 glug brandy (about 4 oz I would guess.)
- 1 tsp arrowroot
Tip out the jam into a saucepan, add a little water, and warm. We use for this sort of purpose older jars which have lost water and are turning into "fruit pastille" consistency - that just needs a little more water and takes a little longer to dissolve.
Once you have the jam liquid, add the brandy.
Dissolve the arrowroot in a little cold water and stir it in. Aim for about half a pint of liquid that's runnier than hunny, but sticky enough that it won't run straight off the ham.
When you're ready to pop the ham into the oven for it's final hour, place the meat into a baking dish which will retain run-off sauce, ladle the sauce over it, and put it in the oven. 160c in a fan oven.
Every ten minutes or so, baste the meat with run-off sauce. If the sauce is getting too sticky, add a little water to the pan and stir, so the sauce remains runny enough to spoon.
When the meat is finished, the sauce on the meat will be turning very dark, but not be burmed. Take the meat out of the pan, and deglaze with a little more water. This should give you a good quantity of sauce to serve with the meal.