Treacle and mustard baked gammon

Name: Treacle and mustard baked gammon
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8
Ingredients: 1 large onion, roughly chopped; 1 carrot, roughly chopped; 1 celery stick, roughly chopped; 1.4 kg Waitrose & Partners Unsmoked Gammon Joint (about 1.4kg); 8 black peppercorns; 1 cinnamon stick; 4 fresh bay leaves; 20 g fresh thyme; 500 ml stout (or porter)

A gloriously sweet and sticky baked gammon recipe, perfect for Christmas, or with salad during the warmer months. Once you've tried it, you'll never want to stop!

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Serves8
CourseMain meal
Prepare20 mins
Cook1 hr 30 mins
Total time1 hr 50 mins
Pluscooling and resting

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Ingredients

1 large onion, roughly chopped
1 carrot, roughly chopped
1 celery stick, roughly chopped
1.4kg Waitrose & Partners Unsmoked Gammon Joint (about 1.4kg)
8 black peppercorns
1 cinnamon stick
4 fresh bay leaves
20g fresh thyme
500ml stout (or porter)

GLAZE

120g treacle
90g Grey Poupon Dijon Mustard
30g light brown soft sugar
1 tbsp cider vinegar

Method

Put the vegetables in the base of a large pan. Sit the gammon on top (leaving the string intact). Add the remaining ingredients, then pour over enough cold water to cover the gammon. Slowly bring to the boil, then reduce to a gentle simmer and cover. Simmer for 1 hour, topping up with just-boiled water if needed. Take off the heat and allow the gammon to cool in the cooking liquor for at least 1 hour.
Towards the end of the cooling time, preheat the oven to 180˚C, gas mark 4. Line a large, deep roasting tin with foil and put a wire rack inside. For the glaze, mix all of the ingredients together in a small pan, warming through to help combine, if needed.
Remove the gammon joint from the cooking liquor (discarding the liquor and aromatics) and transfer to the wire rack. Cut away and discard the string. Score a wide criss-cross pattern into the fat, making sure that you don’t cut into the meat. Brush over ½ the glaze and bake for 25-30 minutes, basting with more glaze every 8-10 minutes until sticky and caramelised. Leave to rest for at least 10 minutes. Serve warm or at room temperature, glazing again before carving.