Serves 4. This goes really well with my festive braised red cabbage and crispy roast potatoes.
- 900g unsmoked gammon
- 2-3 strips of orange skin
- juice of 1 orange
- 1 tsp whole peppercorns
- 1 cinnamon stick (you can re-use this for the cabbage as well)
- 1 onion halved (I used 2 shallots instead because I had some left over)
- 1 bay leaf
Glaze
- 2 tbsp chilli jam
- 1 tbsp honey
- 1 tsp english mustard powder
- 1/4 tsp ground cinnamon
- 20 cloves (or enough to stud the gammon)
Put the gammon into a saucepan and cover with cold water. Bring to the boil, drain and rinse under the tap (this is to remove the saltiness, alternatively you can soak overnight but this is much quicker).
Put the gammon back in the saucepan and cover with cold water again. Add all the other ingredients, bring to the boil and simmer for 30 minutes. If your gammon is smaller or bigger, calculate the cooking time as 20 min per 450g plus 20 min and half this for the boiling time. When ready, drain the ham and cool enough to handle. You can keep the stock for making soup instead of throwing it away.
Preheat the oven to 220°C. Place the gammon in a roasting pan lined with foil, slice off the top layer of fat, score with a knife in a diamond pattern and stud with cloves. Put the glaze ingredients in a saucepan and bring to the boil. Simmer until you have a sticky glaze that is thick enough not to slide straight off into the pan. Drizzle this over the gammon, covering the fat and place in the oven for 30 min (or the other half of your cooking time) to crisp up the fat and heat through. If you have cooked a larger gammon and/or let it cool completely then you may need to start on a lower heat and cook for longer. Just turn up the oven for the last 30 min if you do to crisp the fat.
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