Honey mustard glazed ham studded with cloves
- Details
- By Josh Egleton, The Pony and Trap
- 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.
