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I have an international background and years of expertise in making preserves of all kinds. I am passionate about food - using the best ingredients available - and I enjoy cooking and
pleasing those who eat my food; it is a form of giving love to others.

I showcase my products in Bulwick Village Stores, where I have a permanent tasting table. My idea is that customers should taste before they buy - in fact when customers taste
they almost invariably buy - the problem usually is that they are not sure what to choose!

The Pickled Village range now grace the shelves of Harvey Nichols, local Waitrose branches and some wonderful delis, farm shops, garden centres and gift shops throughout the UK.

Recipes by Camille Ortega McLean

The Pickled Village
15 Main Street, Bulwick,
Northants, NN17 3DY
Tel: 01780 450774
www.thepickledvillage.com

DISH & SPOON

Boozy Baked Ham

Glazed with The Boozy Dark Breakfast Marmalade

Ingredients

3 kg gammon - smoked is good
2 carrots, roughly chopped
2 sticks of celery, roughly chopped
2 bay leaves
A few black peppercorns
A sprig of fresh thyme - or you can use a teaspoon of dried thyme
1 jar of The Pickled Village’s Boozy Dark Breakfast Marmalade (this is a thick cut orange
and thin cut lemon marmalade with treacle, warm spices and whisky)
Coarsely ground black pepper.

Method

Put the gammon in a large pan. Cover it with water. Add the carrots, celery, bay leaves, thyme and peppercorns. Bring to the boil, then turn the heat down and simmer for about one
hour, keeping the lid on. Remove from the heat and allow to cool in the stock. Keep this stock for making a delicious soup.

Preheat the oven to 170°C/325°F/gas 3.

Remove the ham from the broth and place on a large place or board and, using a sharp knife, take off the skin. Remove some of the fat. Score the fat in a criss-cross pattern and sprinkle with black pepper.
 
Place the ham in a roasting tin and bake for about 12 min - the fl at will be slightly crispy. Remove from the oven. Now spread two or three tablespoons of The Boozy Dark Breakfast Marmalade all over. Place back in the oven for about 40 min and baste frequently until beautifully golden.

Serve with boiled potatoes and green vegetables.

Delicious when cold for salads and sandwiches.