- Serving: 8 - 10
Nutrition facts (per portion)
- Calories: 402
- Fat Content: 22g
- Saturated Fat Content: 7g
- Carbohydrate Content: 9g
- Sugar Content: 9g
- Fiber Content: 0g
- Protein Content: 42g
- Sodium Content: 5.56g
- gammon - 2 1/2 kg boneless unsmoked gammon joint, tied
- thyme - 1 sprig thyme, 2 bay leaves and 1 rosemary sprig tied together
- onion - 1 onion, halved
- carrot - 2 carrots, roughly chopped
- celery-stick - 1 celery stick, roughly chopped
- black-peppercorns - 1 tbsp black peppercorns
- clove - 1 tsp cloves
- english-mustard - 1 1/2 tbsp English mustard
- honey - 70g clear honey
- soft-dark-brown-sugar - 2 tbsp soft dark brown sugar
- 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.
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.