What’s not to like? Ham sticky with bitter marmalade and the sweetness of squash. I have salivated over Hugh Fernley Wittingstall’s recipe for many many months now and finally took the plunge before Christmas in the knowledge that dear husband has an aversion to fruit meat combinations. He ate it without complaint so this has to be right then! Definitely having this again….
It is from his “three good things” book but also can find here in the telegraph newspaper http://www.telegraph.co.uk/topics/christmas/christmas-food-and-drink/9761363/Ham-squash-marmalade.html
3 gammon hocks
1 carrot, quartered
1 celery stalk, quartered
1 onion, quartered
1-2 squash (1½-2kg in total)
2-3 tbsp rapeseed or olive oil
Some leafy sprigs of thyme (optional)
6 bay leaves (optional)
6 tbsp marmalade
Sea salt and freshly ground black pepper
If you’re using leftover ham, just add it to the roasting tray. If cooking the ham from scratch, follow the instructions below.
Put the gammon hocks in a large pan with the carrot, celery and onion. Pour on enough cold water to cover and bring to the boil, then skim off any scum. Lower the heat to a gentle simmer. Cover and cook gently for about 3 hours, until tender.
An hour or so before the ham will be cooked, preheat the oven to 190C/375F/Gas 5. Cut the squash into wedges, scoop out the seeds and put into a roasting tray large enough to take the ham chunks as well (later on). Season the squash all over with salt and pepper, trickle with the oil and toss well. Roast for 25-30 minutes.
Once cooked, remove the ham hocks from the pan, reserving the liquor. When cool enough to handle, remove the skin and excess fat from the hocks. Take the meat off the bone in large chunks.
Add the ham chunks to the roasting tray with the thyme and bay, if using. Mix the marmalade with 3-4 tablespoons of the warm ham liquor (or water, if you haven’t cooked the ham yourself); you want a thick coating consistency. Spoon this marmalade mixture over the ham and squash. Return the tray to the oven and bake for a further 20-25 minutes until glazed and bubbling.