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 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 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 DISH & SPOON Boozy Baked Ham Glazed with The Boozy Dark Breakfast Marmalade Ingredients 3 kg gammon - smoked is good 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 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. Serve with boiled potatoes and green vegetables. Delicious when cold for salads and sandwiches. |