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Mustard and marmalade glazed ham
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2500g unsmoked British gammon joint
1 onion, halved
1 carrot, chopped
1 celery stick, chopped
1 bay leaf
1 tsp peppercorns
3 tbsp dijon mustard
3 tbsp marmalade
1 tsp finely chopped rosemary
1. Put the gammon in a large pan along with the onion, carrot, celery, bay leaf and peppercorns. Cover with cold water, bring to the boil and simmer for 2 hours, occasionally skimming the water of any impurities. Leave to cool in the cooking liquid.
2. Preheat the oven to 200°C, gas mark 6. When the ham is cool enough to handle, remove from the pan (strain and reserve the liquid for cooking the lentils) and place in a roasting tin. Pat dry with kitchen paper and slice off the skin, leaving a 1cm layer of fat underneath. Discard the skin and score a diamond pattern into the fat.
3. Mix together the mustard, marmalade and rosemary and spread all over the fat. Roast for 30 minutes, then remove from the oven and allow to rest for 10-15 minutes before carving. Serve with the Braised puy lentils and Buttered cabbage, recipes.
Typical values per serving:
This recipe was first published in December 2011.