INGREDIANTS
HONEY GLAZE INGREDIANTS
Please note, for best results please use the first choice ingrediants before the "or", although all methods in any order will still produce amazing results.
METHOD
- Around 2kg boneless gammon or ham joint - unsmoked (size should not really matter as long as its not ridiculously small)
- 2 carrots chopped
- 1 onion peeled and chopped
- 1 leek trimmed and chopped
- 1 cinnamon stick
- 1 tsp peppercorns
- 1/2 tsp of dried coriander or 1 tsp coriander seeds
- 2 bay leaves
- 25+ whole cloves or peppercorns for studding
HONEY GLAZE INGREDIANTS
- 200g demerara or caster sugar
- 15ml balsamic vinegar or 25ml sherry vinegar
- 100ml Le Soleil Medium Dry or 100ml Madeira wine or any other medium dry white wine as a last resort
- 250g honey
Please note, for best results please use the first choice ingrediants before the "or", although all methods in any order will still produce amazing results.
METHOD
- Put the gammon or ham in a large pan and cover well with cold water (at least 1cm above). Add the carrots, onion, leek, cinnamon, peppercorns, dried coriander and bay leaves. Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up the water with boiling water when needed. Scoop out impurities that rise to the top.
- Carefully pour the stock away or keep it for making soup (the stock is amazing for making many soups like the ones you get in resteraunts), then let the ham cool while you heat the oven to 190C, 170C fan assited or gas mark 5. Put the ham into a roasting tin (preferablly with room around it to be able to dip a ladel into the glaze), then cut away the thin layer of skin on-top leaving an even layer of fat. Score the fat in a criss-cross pattern all over, then stud cloves all over the ham where the criss-cross patterns ovelap (in the corner edges of the diamond shapes created by the scores).
- To make the glaze, put the sugar, vinegar and wine into a pan and bring to boil then add the honey straight away, bring back to a boil and remove from the heat straight away.
- Pour half the glaze over the top of the ham (over the fat), roast for 15 mins (very slightly lower heat if the glaze is starting to look burnt), then pour over the rest and put back in the oven for another 35 mins, baste with the pan juices 3-4 times as it bakes (or around every 7.5 minutes). Turn the pan around in the oven after every time you baste, so the fat colours evenly. Remove from the oven and let it stand for at least 15 mins before carving. The ham will taste it's best when warm and will melt in youre mouth, however, it is still very tasty cold and good for upto 2 days after roasting.
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