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    Home baked Ham

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    Home baked Ham

    Serves: 8


    • 1.8kg boned gammon
    • 1 parsnip, peeled and roughly sliced
    • 2 carrots, peeled and roughly sliced
    • 2 onions, peeled and roughly chopped
    • 2 celery stems, roughly sliced
    • 1 bay leaf
    • 3 large parsley sprigs
    • 6 thyme sprigs
    • 4 black peppercorns
    • Glaze
    • cloves
    • 2 tablespoons runny honey
    • 55g light brown muscovado sugar
    • 2 teaspoons English mustard powder
    • 1 teaspoon ground cinnamon
    • A large pinch cayenne pepper


    1. Place the gammon in a large saucepan, making sure that the skin is completely submerged. Add the vegetables, herbs and pepper-corns and cover with cold water. Bring slowly up to the boil, skim off any scum and simmer very gently for 1 hour. Harsh boiling will toughen and shrink the meat. Top up with fresh boiling water if necessary. Then remove from the heat and leave the gammon to cool in its broth.
    2. Preheat the oven to 180ºC/gas 4. Once the ham is tepid or cold, remove it and carefully cut away the rind, if applicable. Score the gammon fat into diamonds and stud their corners with cloves. Wrap in a layer of greaseproof paper, then tightly wrap in foil and place in a roasting tin. Bake in the centre of the oven for 30 minutes. Then increase the temperature of the oven to 220ºC/gas 7 and remove the gammon.
    3. In a saucepan, mix together the honey, sugar, mustard powder, ground cinnamon and cayenne pepper over a very low heat. Open up the gammon package and prop it up so that the fat is on top. Spoon the spiced honey mixture over the fat and cut surfaces. Return to the oven and bake for 30 minutes. Baste occasionally, then remove and leave to cool. Wrap and chill once cold.

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