Organic Food Delivery

 

Honey mustard glazed ham studded with cloves

 

    • Leaving the hock bone in, this will be more presentable for a big celebration.

 

    • Soak the gammon in cold water overnight, this will help to reduce the salt content.

 

    • The next day place the gammon in a large pan and cover with water and bring to the boil. Once the water is boiling drain and then refill the pan with cold water.

 

    • Add to the water a halved and peeled onion, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves.

 

    • Bring to a slow simmer and leave to simmer for 2.5 hours. Top up with boiling water if needed.

 

    • Skim any scum off the top during the cooking process.

 

    • After 2.5 hours probe the ham, it should be a minimum of 63 °C. Do not cook above 70 °C as it will dry out.

 

    • Leave to cool for an hour in the liquid.

 

    • Reserve 2 pints of the liquid for the sauce and pour the rest away or use from pea soup.

 

    • Place the ham in a roasting tray. Remove the skin, ensuring you leave a thin layer of fat, then score in the criss-cross pattern.

 

    • Stud with cloves in each square.

 

    • To make the glaze - mix the oil, honey, mustard and sherry vinegar together in a mixing bowl.

 

    • Set the oven to 180 °C.

 

    • With a spoon smear half the glaze over the ham and bake in the oven for 10 minutes.

 

    • After 10 minutes baste with the remaining glaze and juices that have rub off the ham and then cook for a further 10 minutes. Repeat the process again for 30 minutes.

 

    • Ensure the ham is golden all over. Once golden rest for 10 minutes and then its ready to carve.

 

Ingredients

  • Gammon (Raw) Femur Bone removed and Hock bone left in (2.5kg shin on)
  • 25 x Cloves
  • 2tbs x Olive Oil
  • 100g Honey
  • 25ml x Sherry Vinegar
  • 100g Wholegrain Mustard
  • 6 x Peppercorns
  • 2 x Onions peeled and halved
  • 2 x Bay Leaves (torn)
  • 1 x Carrot
  • 1 x Stick of Celery
  • Head of Garlic (cut in half)
organic dinner illustration

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We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

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