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Gordon shows there's more to Christmas food than a big bird, with a succulent honey glazed ham with pear and saffron chutney, an amazing Beef wellington to a.
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Adapted from a recipe by Gordon Ramsay. The original honey glazed ham recipe is here. Honey-glazed Christmas ham: 2.5kg unsmoked gammon joint. 4 carrots, roughly chopped. 2 celery sticks, roughly chopped. 1 onion, quartered. 4 cloves of garlic. 1 tablespoon black peppercorns. 1 tablespoon coriander seeds. 1 cinnamon stick. 3 bay leaves. A.
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1 cinnamon stick, broken in half 3 bay leaves handful of cloves For the honey glaze: 100g demerara sugar 50ml Madeira 25ml sherry vinegar 125g honey Method Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves.
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To make the glaze, put the sugar, Madeira, sherry vinegar, and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3-4 minutes until you have a glossy dark syrup. Do not leave unattended, as it will easily boil over. 3. Preheat the oven to 170°C.
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Steps To Make Gordon Ramsay's Honey Glazed Ham. 1. Stock Up The Ham. Place the ham in a large saucepan and pour water over it, so it gets immersed completely. Add the vegetables and spices to the pan and cook the ham on low heat for 3 hours. Then, take the ham out after it has cooled down and saved the stock for later.
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Important point 1: Be sure to choose a high-quality ham for the best results. The glaze will enhance the flavors of the ham, so it's important to start with a good base. Important point 2: Prepare the glaze by combining honey, brown sugar, Dijon mustard, ground cinnamon, and a pinch of salt in a small bowl.
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Cooking instructions. Melt the butter in a large pan over a medium heat, add the leeks and cook for 3-4 minutes until softened. Remove the leeks to a plate and set aside. Return the pan to the heat and add the mushrooms and ham. Cook for about 5 minutes or until the mushrooms are tender. Sprinkle in the flour and stir over the heat for a few.
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0:00 / 4:00 Gordon Ramsay: Christmas Honey Glazed Ham Part 1 DJALLERTON 1.59K subscribers Subscribe Subscribed 112K views 12 years ago Gordon Ramsay prepares fresh gammon with a honey.
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Season the ham with a few twists of pepper then, with a palette knife, spread the duxelles on top, leaving a 2.5cm margin along the edges. Lay the beef fillet along the middle of the mushroom layer. Keeping a tight hold of the cling film from the outside edges, neatly roll the Parma ham and duxelles over the beef into a tight barrel shape.
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Christmas Recipes | Christmas Recipes from Gordon Ramsay | Gordon Ramsay.com Christmas Recipes Feel fully prepared for the festive period with our collection of Christmas recipes. Get ready for the Christmas feast with easy to follow advice on cooking turkey, sprouts and all those extras.
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Gordon Makes His Famous Honey Glazed Ham | Gordon Ramsay's Ultimate Christmas Video | Food Network UK Discover this amazing Gordon Makes His Famous Honey Glazed Ham | Gordon Ramsay's Ultimate Christmas recipe with step-by-step instructions, cooking method, preparation time and full ingredients list.
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Gordon Makes His Famous Honey Glazed Ham | Gordon Ramsay's Ultimate Christmas Food Network UK 571K subscribers Subscribe Subscribed 243 41K views 3 years ago.more.more Perfect Roast Ham.
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Gordon Ramsay's Maple Glazed Ham is made with an unsmoked boneless gammon joint, carrots, leek, onion, peppercorns, coriander seeds, cinnamon, bay leaves, cloves, demerara sugar, Madeira, sherry vinegar, and honey. It serves 8-10 people and takes about 3 to 3.5 hours to prepare and cook. More Gordon Ramsay Recipe: Gordon Ramsay Beef Wellington
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Gordon Ramsay says he matches the amount of money his children save over the year at Christmas. On the YouTube show "Last Meals," the chef shared how he teaches his kids to be smart with money.
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This Gordon Ramsay honey glazed ham can be served as an alternative Christmas main or as part of a party buffet. Sign up to our newsletter (Image credit: Getty Images) By Gordon Ramsay last updated 28 November 2023 Contributions from Jessica Ransom