Nigel slater ham black treacle

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nigel slater ham black treacle

Toast: The Story of a Boys Hunger by Nigel Slater

A deliciously evocation story of a childhood in 1960s suburban England from one of the UKs best-loved and bestselling food writers, Nigel Slater. Toast is Nigel Slaters truly extraordinary story of a childhood remembered through food. In each chapter, as he takes readers on a tour of the contents of his familys pantry - rice pudding, tinned ham, cream soda, mince pies, lemon drops, bourbon biscuits - we are transported...
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Published 17.12.2018

ARCTIC MONKEYS - Black Treacle - Live At BBC Radio 1's Live Lounge 2012

Slow-cooked black treacle ham

Instead of being boiled and then transferred to a hot oven to be glazed, I cook the ham so, so slowly, in the oven, wrapped in foil, so that it steams sweetly in the low heat. I then remove the ham from the oven, take off the rind, stud the layer of fat on top with cloves and cover with a mustardy black treacle glaze, and put the joint briefly back in a very hot oven. Cooked like this, the meat is astonishingly tender and carves into thin slices with ease; there is also very little shrinkage, and no wrangling with large joints of meat in boiling liquid. Add to favourites. Unfortunately we are unable to add this recipe to your favourites, please try again later. Send to mobile.

My whole family love this recipe, we really do, sometimes having huge slices of the treacly, sticky ham with macaroni cheese, or as the cold cut part of a buffet, or, as we did on Boxing day, as part of gorgeous ham, turkey, stuffing and gravy sandwiches. Boxing day was fun, more relaxed than Christmas day, just soup, ham in coke, turkey leftovers and mountains of those delicious sandwiches. Fun indeed. Place the onion, ham and coke in a large pan and boil for as long as the directions on the packet state, to ensure the ham is cooked though. If you do not have directions, go on about 1hr cooking her kilo.

T here's a joint of ham on the hob, it's been puttering away for an hour or more in my deepest pot, filling the kitchen with a smell that says welcome home. It's an old-fashioned smell one of seasoned stock, cloves and bay. I buy a joint of meat for roasting or boiling with more than one meal in mind. Yes, there's the initial dinner with all its trimmings and splendid bonhomie, but it's the meals I make with the leftovers that interest me just as much. Last week I came home with a joint of ham for boiling. It makes a nice change from the usual Sunday roast.

Stuffied shallots with ham and Tunworth

Yet the smaller cuts, a kilo or so in weight, are good value and will satisfy six of you. There may even be some left for a sandwich. Thin slices stuffed into a soft roll with wisps of watercress and a splodge of mouth-tingling chilli jam gets my vote. A spicy glaze will offset the mildness of the meat. Mustard and chilli is the usual suggestion, but I like some sweetness there, too, in the form of honey or marmalade.

It may seem excessive to top a ham with bacon, but Christmas is a time for generosity. Shopping list. In a bowl, mix together the treacle and maple syrup. Add the bacon and leave to marinade for at least four hours. To a large pot, add the apple juice, onion studded with the cloves, the bay, star anise and peppercorns.

For a better experience on your device, try our mobile site. This is the British term for uncrystallised dark syrup, known as dark or blackstrap molasses elsewhere. It is the almost-black residue gathered from the late stages of the sugar refining process after the sugar has been removed, and is less sweet than other types of treacle. It has a thick, viscous consistency, and is rich in vitamins, minerals and iron. It gives a distinctively dark colour, burnt caramel flavour and moisture to baked dishes. See all recipes using black treacle.

3 thoughts on “Toast: The Story of a Boys Hunger by Nigel Slater

  1. It may seem excessive to top a ham with bacon, but Christmas is a time for Gammon with treacle bacon crust From Nigel Slater's 12 Tastes of Christmas Season with salt and freshly ground black pepper, add a knob of butter in each.

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