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Tommy Banks' roasted ham with black garlic and onions

Proud Yorkshireman Tommy Banks was tasked with transforming the fortunes of his parents' rundown pub at the age of just 17. Fast forward 12 years and his restaurant voted the best in the world!

He joins us this morning to show us how fine food can be fuss free as he sprinkles a little Michelin-starred magic in our kitchen with his roasted ham with black garlic and onions.

Taken from Roots by Tommy Banks

Ingredients

For the ham:

1.5 kg boneless gammon joint, in butcher’s netting2 celery sticks, whole2 white onions, peeled and halved5 large garlic cloves1 small bunch thyme1 bay leaf½ tsp black peppercorns½ tsp clovesFor the garlic glaze: 20g garlic cloves, peeled50g black garlic cloves (page 17), peeled¼ tsp Szechuan pepper300ml water90g demerara sugar100ml cider vinegar30g dark miso paste25g clear honey20ml sherry25g chicken stock, reduced in a saucepan until thick and glossy

For the roasted onions:

4 banana shallots4 young onionsVegetable oilSea salt

Method

  • Place the gammon in a pan large enough to comfortably accommodate it and pour in enough cold water to cover it by a couple of inches. Add the vegetables, herbs and spices and bring to the boil.

  • Once boiling, reduce the heat and allow the gammon to simmer gently for around 2 hours. Turn off the heat but leave the meat submerged in the stock to rest and cool for 45–60 minutes, or until cool enough to handle. This will stop it from becoming dry. While the meat is simmering, make the glaze.

  • Combine the garlic, black garlic, Szechuan pepper and water in a saucepan and bring to the boil. Turn off the heat, cover the pan with clingfilm and set aside to infuse for 20 minutes.

  • Blend the mixture with a hand-held blender and strain through a fine sieve into a clean saucepan

  • Add the remaining glaze ingredients and gently bring back to the boil, stirring frequently. Reduce the heat and simmer slowly until the mixture is very thick, sticky and treacle-like.

  • Preheat the oven to 170°C/325°F/Gas mark 3. When the meat is cool enough to handle, drain off the stock and pat dry on a clean tea towel. Remove the butcher’s netting and the outer rind with a sharp knife, ideally leaving a 5mm covering of fat.

  • Score the fat in a criss-cross pattern at 1cm intervals and bake in a roasting tin for 10 minutes to allow the fat to start rending. Remove the ham from the oven and thickly paint it with the glaze before putting it back in for another 10 minutes. Repeat this glazing twice more at 10-minute intervals before setting the meat aside to rest in a warm place for 15 minutes or so.

  • Meanwhile, cut the shallots in half lengthways but leave the skin on. Place them flesh side down in an ovenproof frying pan, add a splash of oil and cook over a medium heat for a minute until they begin to sizzle.

  • Put the pan in the oven at 180°C/350°F/Gas mark 4 for 10 minutes. Remove the pan from the oven, peel the soft, cooked shallots and season the flesh with some sea salt.

  • Slice the young onions in half lengthways and lightly season with salt. Place them cut side down in a frying pan over a medium heat and cook until they turn a nice caramelised colour.

  • Cut the ham into thick slices and serve immediately with the roasted shallots and caramelised young onions

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Weekdays 10am-12:30pm