Charlie J. Conway’s Ham – (Patent no CJC 1919)
Family recipe since 19 Voetsak
1 Ham – big one
2 Onions more if you like
3 Bay leaves
Whole cloves – handful
Brown sugar – dollop
Bottle of Port (BIG) maybe 2 required !!
Few handfuls dry Sugar beans
- Firstly – don’t forget to soak the beans overnight… Don’t worry if you forgot – just simmer them for a long time..
- Cover ham with water in a suitable size pot.
- Add – 2 onions quartered, some whole cloves 20 , salt, spoon of sugar, squeeze of honey and a good dollop of Port. Have a glass of Port now!!
- Bring to the boil and then let it simmer – only just a low simmer with a swirl – not bubbling away. Check and turn the ham occasionally – have another glass of Port each time!!
- Simmer for 20 minutes per pound (45 min per kg) Open another bottle of Port.
- In the meantime Then boil them slowly whilst doing the ham. Make a white/cheese sauce for them (Optional)
- Once simmered then if the ham has a thick Rhodesian type of skin remove it. If it has a soft Brit skin then leave it on.
- Score the fat in diamond shapes. Stick a clove in each diamond shape. Pour some port over and sprinkle some sugar over. Make up a thick sludge of Port, dash of mustard powder, sugar.
- Baste the ham with this and place in preheated medium heat oven for a while.
- Have a glass of Port every 10 minutes and baste the ham each time with the sludge. Make more if required. About 40 minutes is good enough.
- Don’t let the sugar coated fat burn – it just needs to get a bit crispyish.. You can also dribble Honey on whilst basting.
- In the meantime make a gravy with the water from the pot and also add some port. Remove the cloves but leave some onion pieces – these will help give some base to the gravy..
- Another few swigs of port to taste..
Serve with onions in white sauce, red kidney beans, carrots, pumpkin and mash or new potatoes!! And more Port!! This is it – it really is simple if you drink enough Port it will taste even better!!