Christmas recipe for 8-10 people, takes only 5 mins; recipe has gammon, thyme, onion, carrot, celery stick, black peppercorns, clove, english mustard, honey and soft dark brown sugar.
Glazed gammon
Course: Christmas
Servings
8 - 10
servings
Prep time
15 mins
Ingredients
- Onion: 1 onion, halved
- Carrot: 2 carrots, roughly chopped
- Celery Stick: 1 celery stick, roughly chopped
- Thyme: 1 sprig thyme, 2 bay leaves and 1 rosemary sprig tied together
- Honey: 70g clear honey
- Gammon: 2 1/2 kg boneless unsmoked gammon joint, tied
- English Mustard: 1 1/2 tbsp English mustard
- Clove: 1 tsp cloves
- Black Peppercorns: 1 tbsp black peppercorns
- Soft Dark Brown Sugar: 2 tbsp soft dark brown sugar
Directions
- Put the gammon in a large, deepsaucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
- Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with asharp knife.
- Heat the oven to 200C/180C fan/gas 6. Put the ham in aroasting traylined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.
