Glazed Roast Ham
This recipe is for smaller cuts of gammon. Whole joints need to be soaked in water overnight before preparing.
Goes well with Cumberland Sauce.
1. Pre-heat the oven, gas mark 3, 325°F (160°C)
2. Place the joint in a large pan and cover with cold water. Cook over a medium heat and bring up to simmering point, then remove from the water. If you have any doubt about the saltiness, taste a sliver of the meat.
3. Begin by placing one sheet of foil lengthways in the roasting tin and another piece widthways. Place the ham in the middle of the foil. Wrap the foil around it loosely and seal the edges. Bake the ham for 20 minutes per lb (450 g).
4. Thirty minutes before the end of the cooking time, remove the ham from the oven and turn the oven up to gas mark 7, 425°F (220°C). Using a tea cloth to protect your hands, remove skin from the ham - make a cut with a sharp knife right along the length of the ham, then slide the knife beneath one half of the skin and peel it away, leaving behind as much fat as you can. Repeat with the other half.
5. Score the fat in a diamond pattern and place a clove in the centre of each diamond.
6. Spread mustard all over the surface of the ham.
7. Sprinkle a generous amount of demerara sugar all over and press it on to the mustard with your hands. Place the ham, uncovered, back into the hot oven for another 30 minutes, or until the surface has a glazed golden crust.
8. Remove ham from the oven and if it is to be served hot, allow it to rest for about 45 minutes so that the juices will seep back into the meat and the meat will firm up and be easier to carve. Serve with Cumberland sauce
Ham joint, smoked or unsmoked according to preference
Prepared English mustard
You might need these
Local Time sensitive