Perfect Glazed Ham
Serve with fresh sourdough bread, pickles of your choice and a large dollop of Grey Poupon Mustard…. Oh and of course a crisp cold glass of white wine.
- INGREDIENTS TO GET READY
- 2kg/4lb 8oz Unsmoked boneless gammon joint, tied
- 2 Bay leaves
- 6 Black peppercorns
- TO ROAST THE HAM
- Cooked Gammon (Ham above)
- FOR THE GLAZE
- 3 Tsp. Grey Poupon mustard
- PUT IT TOGETHER
- 1. Place the gammon joint into a saucepan with lid, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, bay and peppercorns and bring to the boil. Reduce the heat, cover with a lid and simmer the gammon for 20 minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)
- 2. Remove the gammon from the water and set aside to cool for 15 minutes.
- 3. Preheat the oven to 200C/180C Fan/Gas 6 and in a large roasting tin make a bed of 2 clementines (halved), star anise, bay leaves, thyme, rosemary and season with salt and pepper.
- 4. Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each ‘X’. Place the gammon on top of the clementines and herbs into the roasting tray.
- 5. Mix 3 teaspoons of mustard with the juice of 2 clementines, the crushed garlic, ground ginger and seasoning. Brush half of it evenly over the ham covering all side. Roast in the centre of the oven and baste every 15-20 minutes with the rest of the glaze rotating the tin so that all sides brown evenly.
- 6. The ham is ready when the surface is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
- 7. Pour any juices that have collected in the kitchen foil into a small pan, and warm through. Carve the gammon, place on a large platter and spoon over the warmed juices.
Recipe Cuisine: French