• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Baked Easter Glouces­ter Old Spot Gammon

  (serves EVERY­ONE!)

  1 3 kg (6-pound) smoked gam­mon joint
  1/2 cup honey
  1/2 cup Dijon mustard

  Place the gam­moin joint in a stove– and oven-proof casse­role and add water to cover. Boil for 20 min­utes, skim­ming the bub­bling scum from the water. Drain, rinse and dry the joint with paper tow­els. Place a VERY large piece of heavy-duty alu­minum foil in the casse­role and place the joint on it, cut side up. Mix honey and mus­tard and pour over the entire joint. Wrap the joint in the foil as tightly as possible.

  Bake at 160C, 325F for three hours. Then unwrap the joint, place cut side down in the con­sid­er­able cook­ing juices and bake at 200C, 400F for a fur­ther half hour. Remove from oven and cover with foil for 15 min­utes, then carve and serve.

  read the rest of this recipe

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