Gammon is one of the best options one can have for Christmas lunch. It is a good alternative to a traditional roast and is a definite crowd pleaser.
Ingredients
2½ kilograms of boneless, unsmoked gammon joint, tied
1 sprig of thyme 2 bay leaves and 1 rosemary sprig – tied together
1 onion, halved
2 carrots, roughly chopped
1 celery stick, roughly chopped
1 tablespoon black peppercorns
1 teaspoon cloves
For the glaze
1½ tablespoon English mustard
70g clear honey
2 tablespoon soft dark brown sugar
Method
STEP 1
Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hour and 15 minutes. Turn off the heat and leave the ham to sit in the liquid for 30 minutes.
STEP 2
Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
STEP 3
Heat the oven to 200 °C or 180 °C fan or gas 6. Put the gammon in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the gammon. Roast for 15 minutes, then brush with the remaining glaze. Return to the oven for a further 20 to 30 minutes or until sticky and brown. Leave to cool for 15 minutes before carving into thick slices.
