Keyword christmas ham, gammon, glazed ham, hambruger
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings -4people
Cost ££
Ingredients
5kgfree-range unsmoked British gammon bone-in if possible but I used without
300gapricot jam
150mlrunny honey
3bay leaves
1cinnamon stick
2star anise
1tbsp black peppercorns
5mace blades
10whole cloves
3 - 4tbspof whiskey or spiced rum
1tbspmustard powder
Freshly ground black pepper, to taste
Instructions
Check the gammon instructions or ask your butcher if you need to soak your gammon overnight (these days it's not usually needed but check). If so, then soak in cold water, this helps remove any extra saltiness.
To cook: Place the gammon in a large pan that can hold it comfortably, and cover with cold water.Stir in the bay and spices, and most of the honey and apricot jam (keep a little back for glazing.)Bring to a gentle simmer (approx 85°C) to keep the ham moist and cook for2½-3½ hours (*depends on the weight so do 450g per 20mins + 20mins) until the middle of the ham reaches 65°C.
Skim off the scum that rises to the surface throughout.Once it's poached, remove and leave to cool. I let cool in the pot as there is a theory this keeps it moist.
Preheat the oven to 200°C/Fan180°C/Gas 6.
Cut the skin off the ham, but leave the fat on and score into a diamond pattern.Place in a roasting tin and pop the ham into the oven for 10mins without glaze to get the fat to render a bit.Mix the rest of the apricot jam and honey with the whisky and mustard. Once the ham has had its first 10minin the oven, take out and spread 1/2 or more of the glaze, generously, over the fat. (If your gammon is large (mine was 5kg, I upped the honey and apricot a little for the glaze mix).*You can add stud cloves into the fat but this doesn't do anything in terms in flavour except make it look pretty and help the glaze stop from sliding off.Roast for about 10 mins, then bast and pour the rest of the glaze over. Bast again after approx 5 - 10mins and keep basting. When the ham is glossy and sticky and golden, remove from the oven. Leave to rest, then slice
Notes
TIPS:Calculating cooking times. Weigh your meat and you’ll need to cook for 20 mins per 450g plus 20 mins.Check my blog for some handy tips and alternative ideas.Inspired by: Great British Food Awards