My dear friend and foodie Elisa emailed me the video to French grandmother Monica's recipe for Jambonneau Laqué in November.
And I knew I had to try it for our informal dinner of sliced meat and pickles betwixt Christmas and New Year.
Elisa's posted her version of the dish on the Wildfood forum too.
It's gently citrussy, light, & importantly not at all sweet, and is a refreshing change to the clove studded or mustard version.
and as Monica says in her video transmission, keep that broth/ bouillon, surprisingly it's not salty
1.5 kilo boned gammon here (or ham hock)
for the bouillon: turnip, carrot, leek, onion, parsley, celery, pepper (no need for salt)
for the lacquer: the juice of grapefruit, 2 lemon, 2 orange, lime, & honey
soak your ham in water for 24hrs, changing periodically
then poach your ham in the oven, in water flavoured with those bouillon ingredients, for 2hrs30 at 150
& leave it to cool in the stock
heat a squeeze of honey and add half the grapefruit juice, the lemon, orange and lime
place the ham into the pot, and baste on the hob for 10 mins
add the remaining grapefruit juice & lid on, put the ham pot into the oven for 30 mins, basting two or three times
if your syrup isn't reduced, put your pot on the hob again and baste until the juices are completely reduced and have glazed the joint - this should take 4 or 5 minutes only
cool, and serve with boiled potatoes and red cabbage