Keyword chicken and ham pie, christmas day, christmas ham, gammon, glazed ham
Prep Time 10 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours10 minutesminutes
Servings 8people
Cost ££
Equipment
Very large pot
Ingredients
3kg unsmoked boneless gammon joint
4medium carrots, peeled and roughly chopped
1 leek, roughly chopped
1onion, roughly chopped
1tspblack peppercorns, lightly crushed
1tspcoriander seeds, lightly crushed
1cinnamon stick, broken in half
3bay leaves
handful of cloves
For the honey and mustard glaze
1/2cuphoney
1/2cupDijon mustard
1tbspWorcestershire sauce
1cupbrown sugar
Instructions
Put the gammon into a large saucepan and pour cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves.Bring to the boil, turn down to a simmer and cook for 3 hrs (add more boiling water throughout, if necessary). Skim off the froth that rise to the surface from time to time.TIP:S Leave the ham to cool in the stock overnight.You can keep the ham stock for soups, etc..
Honey and mustard glaze
In a pan, add the sugar, Worcestershire sauce, honey and mustard and stir over a low heat. Then get to a nice simmer for a few mins or until you have a glossy syrup.
Preheat the oven to 190°C. Place the ham on a board and take off the strong then carefully cut away the skin from the ham, so you have an even layer of fat left.Lightly score the fat all over in a diamond pattern but don't cut into the meat. Then stud the centre of each diamond with a clove.
Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 mins.Now, pour on the rest of the glaze and return to the oven for another 25–35 mins until the ham is golden brown, basting with the pan juices frequently.Remove from the oven and leave to rest for at least 30mins before carving or let cool and pop in the fridge for Xmas snacking!