Graham Kerr

108 High Country Ham, Red Currant Sauce (Hogget)*

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Cured and smoked leg of hogget† 6 lb. 6 lb. 3 kilos
Red Currant Sauce:
Red currant jam ½ cup 4 oz. 115 grams
Celery 3 oz. 3 oz. 85 grams
Lemon 1 1 1
Clarified butter 1 tbsp. 1 oz. 30 grams

*In New Zealand the term hogget applies to sheep meat of an age between lamb and mutton. It is highly prized.

Method

Method of Preparation

  1. Do not cut up in manner illustrated for ham—soak for 24 hours in cold water and then scrub.

    Sauce:

  2. Slice celery finely.
  3. Measure jam.
  4. Squeeze lemon.

Method of Cookery

  1. Place meat in cold water to just cover.
  2. Bring to boil and cook to 150°F. internal heat for approximately 2 hours.
  3. Cool in liquor and wash. Peel off outer skin.
  4. Fry celery in butter until just softened.
  5. Add red currant jam and lemon to taste.
  6. Coat with a little of the sauce and place in an oven set at 350°F. for 20 minutes.
  7. Can also be served cold.

†You will have to ask your butcher to cure and smoke a large leg of lamb—it is worth the effort. Even he will be surprised.

Serving

Serve hot in very thin slices with a spoonful of the sauce with each portion. A light dry red wine blends well.

© 1966 Graham Kerr. All rights reserved.