For a lot of people ham is their favourite part of Christmas. This is a great festive recipe that would be sure to impress all year round. Served warm it is incredible and when cold everyone will be coming back for more so make sure there's plenty for leftovers!
- 1 2kg Dry Cure Gammon Joint
- 1 large onion, peeled and roughly chopped
- 1 large carrots, peeled and roughly chopped
- 1 large leek, trimmed and roughly chopped
- 1 large cinnamon stick
- 2 bay leaves
- 1 tsp of black peppercorns
- 2 x 500ml bottles stout
- Cloves to stud
Place the gammon in a stockpot or large saucepan. Fill with enough cold water to cover and slowly bring to the boil, skimming off any froth and scum that rises to the surface with a large metal spoon. Lower the heat and simmer for a few minutes then carefully pour off the water along with any more froth and scum.
Add the onion, carrot, leek, cinnamon stick, bay leaves and peppercorns to the gammon in the pot and pour in the stout. Top with enough cold water to ensure the gammon is completely covered. Bring to a simmer and cook, partially covered for 2.5 hours over a gentle heat, skim off any scum during cooking and top up with boiling water if necessary.
Remove the gammon from the pot and rest on a board until cool enough to handle. Preheat the oven to 190C/Gas 5. Peel the skin off the ham, leaving behind an even layer of fat about 5mm thick. Using a sharp knife score the fat in a crisscross diamond pattern about 1.5cm intervals, then stud each diamond with a clove. transfer the gammon to a roasting tray.
Mix together all the ingredients for the glaze and brush half of it over the gammon. Roast for 15 minutes and pour over the rest of the glaze and continue to roast for a further 10-15 minutes, basting every 5 minutes. Remove from the oven and give the meat a final basting with the pan juices. Leave to rest before carving into thin slices.
The boiled gammon (now ham) can be chilled for up to two days, and once roasted will keep in the fridge for a couple more days. if you aren’t going to roast it straight away, leave it to cool in the cooking liquor so that it absorbs even more flavour.