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Christmas spiced gammon
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Serves: 8 with leftovers
2.2kg unsmoked boneless gammon joint
5 tbsp black treacle
1 tsp whole black mustard seeds
2 tsp allspice berries
Pinch whole mace
2 fresh bay leaves
1 tsp black peppercorns
Pared zest of 1 orange
500ml bottle stout, such as Guinness
Handful whole cloves
2 tsp English mustard powder
4 tbsp demerara
1. Place the gammon skin side down in a large saucepan. Add 4 tbsp of the treacle and the mustard seeds, allspice, mace, bay leaves, peppercorns and orange zest. Pour over all but 2 tbsp of the stout, then add enough cold water to cover the meat completely. Bring to a gentle simmer over a medium heat, skim off any scum from the surface, then cover and simmer gently for 1 ½ hours. Remove from the heat and leave to stand in the liquid for 30 minutes.
2. Preheat the oven to 200°C, gas mark 6. Lift the ham out of the liquid, then carefully cut off the skin, leaving as much fat beneath as possible. Score this in a diamond pattern, and stud with cloves at each intersection. If necessary, cut a thin slice of ham from the base of the joint so that it sits without toppling over. Put the ham in a foil lined roasting tin just slightly larger than the joint.
3. Mix the reserved Guinness or stout with the remaining treacle, mustard powder and half of the demerara. Drizzle all over the fat. Bake for 20-25 minutes, basting and sprinkling with the remaining sugar twice during cooking, until the glaze is caramelised and bubbling. Allow to cool completely before serving.
Typical values per serving:
This recipe was first published in Thu Dec 08 12:04:00 GMT 2016.