A family favourite recipe that takes full advantage of the delicous sweetness in the honey that contrasts with the saltiness of the meat. It's great for a special dinner and delicous in leftover sandwhiches a few days later!
Ingredients
2kg boneless smoked gammon ham joint, tied
1 onion, quartered
1 tbsp dried mixed herbs
1 tsp whole cloves (approximately)
1½ tbsp English mustard
3 tbsp honey (we like to use our English Summer Honey)
2 tbsp soft dark brown sugar
The Method
STEP 1
Place the gammon in a deep saucepan just large enough to hold the joint. Add the dried herbs and onion. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the joint to sit in the liquid for an additonal 30 mins.
STEP 2
Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Cut off the outer layer of skin on the gammon but leave as much fat as possible. Discard the skin and score the fat in a criss-cross pattern with a sharp knife (roughly 2-3cm between each score, almost to the surface of the meat). Push a whole clove into every other cross you have made.
STEP 3
Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray and add 2 tbsp of the stock. Mix together the mustard, honey and sugar in a bowl to make a glaze, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.
