Festive Glazed Gammon
An absolute must in our house at Christmas is a large Gammon joint. Perfect to carve for any meal, a particular favourite with us for breakfast with lots of buttered toast. Although I have made a suggestion of size here, use a larger joint if you wish just remember you need a pan big enough to cope with the size. This is a mixture of boiling and roasting ending in a succulent joint with a delightful topping.
4kg/9lb whole boneless gammon
2 bay leaves
1 tsp black peppercorns
40-50 whole cloves
50g/2oz muscovado sugar
1 tbsp marmalade
2 tsp mustard powder
1 tbsp brandy or port
- Start by weighing the joint. Place the gammon in a large deep pan, cover with cold water bring to the boil then simmer for 10 minutes. Drain off the water, then start again with more cold water adding the bay leaves and peppercorns bring o the boil. Cover the pan and cook for 25 mins per 450g/1lb until it is cooked through.
- Remove the ham from the pan and place a wire rack on a roasting tin. Sit the ham on that leave to cool for 15 – 30 minutes. Heat the oven to Gas 4/160 C (fan oven) or 180 C without fan.
- Using a sharp knife carefully remove the skin leaving a layer of fat. Score a diamond pattern in the fat. Stud the centre of each diamond with a clove. In a small bowl mix together the sugar marmalade, mustard powder and brandy or port. Brush this over the ham and cook for 25-30 minutes until golden.
- Remove from the oven allow to cool, then transfer to a serving plate. Carve as needed. Keep the joint covered to prevent it from drying out.