One of my favourite sandwiches is Ham & Brie served a crunchy, preferably warm from the oven, baguette. Now you may be wondering why I specified Richmond Ham in my title, and the more cynical amongst may conclude its simply because this is a sponsored post, but truth is I do actually think Richmond Ham is the best by far for ham sandwiches (with the exception of home made ham which will always be the winner in my book). I digress. Try and make this sandwich with the cheap water laiden ham churned out by many superstores these days and you will end up with a soggy unappetising sandwich worthy of no ones attention. Sorry, but its true, cheap ham tastes exactly that – cheap!
Anyway, as I was researching Richmond Ham in order to justify my personal preference, I came across this video which REALLY tickled my fancy. Be warned, if you are one of those people who find naked bodies offensive, then you may want to overlook watching this. The rest of you, who appreciate beauty, most notably male beauty – do continue and enjoy
Now my rant is concluded I will share with you my recipe for one of the greatest ham and brie sandwiches known to man. I jest thee not (ok, maybe a little, but what is life without a little jesting…)
1 Baguette or Crusty Bread of your choosing (it MUST be crusty – if you dont like crusty bread you do not deserve this sandwich because there is no helping some people)
8oz of Brie
1/2 llb of Ham (Good Quality)
3 Oz of Rocket
2 tablespoons of Cranberry Sauce
3 tablespoons Dijon grain mustard
Slice baguette lengthwise and crosswise into 3 or 4 sandwich portions.
Toast lightly in a toaster or toaster oven.
Spread the bottom with Cranberry Sauce.
Place the brie slices on top.
Then place the ham over the top of the brie.
Pack rocket on top of ham (to taste).
Spread the top of the baguette with a thin layer of mustard (or thick if you are a mustard addict).
Place the top on the sandwich
Yield: 3 or 4 sandwiches.
With all the wholesome, homely taste you expect from Richmond, their new ham is the only cooked ham in Great Britain made with 100% natural ingredients.
Deep in the heart of County Wicklow, they marinate their pork in natural ingredients and slow cook for over 6 hours to give that distinctive Irish cured flavour.