Rick Stein’s Cornwall episode 18: Rick meets Springwatch presenter and biologist Gillian Burke, who takes Rick on a walk through a rare habitat called an Atlantic temperate rainforest on the banks of the Helford River. Rick also follows his passion for cured meats when he discovers a husband-and-wife team making premium Cornish salami. And at Tresillian House, he cooks up a childhood dish of high tea with breaded ham, new potatoes and homemade salad cream, which he shares with head gardener John Harris.
In this new series Rick Stein reveals the Cornwall that he knows and loves: a unique part of the British isles with a strong sense of identity and a history rooted in its Celtic past. With his famous natural inquisitiveness, Rick shares the road less travelled – championing the food, history, music, art and culture of the county many locals argue should be a country in its own right.
Rick Stein’s Cornwall episode 18
Baked ham with new potatoes and salad cream
Baked ham is not just for Christmas: it’s also delicious for a summery high tea or Sunday lunch, served with fresh salad vegetables and old-fashioned, rich English salad cream.
Method:
- To test the saltiness of the gammon, cut a thin slice from the end of the raw joint and add it to a pan of simmering water for about 5 minutes, then taste. If it is very salty, soak the gammon in cold water overnight.
- Put the gammon in a large pan and add the cider, then pour in enough water to cover the meat. Add the peppercorns, cloves, chilli flakes and bay leaves and bring to the boil. Skim off any foam from the surface, then immediately turn down the heat so that the water is barely simmering, half cover with a lid and cook for about 1½–2 hours or until the ham is cooked through (the internal temperature in the centre of the meat should reach 65C/150F when tested with a probe). Turn off the heat and leave the meat to cool in the liquid.
- Meanwhile, make the salad cream. Whisk together the eggs, flour, sugar and salt in a heatproof bowl. Boil the vinegar in a small pan until reduced by half. Whisk the reduced vinegar into the egg mixture, then set the bowl over a pan of just simmering water (make sure the bowl does not touch the water). Stir over the heat with a wooden spoon for about 5 minutes until thickened. Remove from the heat and leave to cool. Stir in the cream, taste and adjust the seasoning, adding Tabasco or lemon juice tif you like. If it is too thick, you can stir in a tablespoon or two of water. Store in a jam jar in the fridge until ready to serve.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the glaze, mix together the mustard, egg yolk, cornflour and honey. Lift the ham out of the cooking liquid. Using a sharp knife, cut off the string and carefully cut away the rind, leaving 3–4mm/about ⅛in of fat. Brush the ham with the glaze, then sprinkle over the breadcrumbs, using the back of a spoon to press them into the glaze. Bake for 10–15 minutes until golden brown. Leave to cool completely before slicing.
- Serve the ham with the buttered new potatoes, a selection of salad vegetables, the boiled eggs and salad cream.