Glazed Gammon: A Classic for a Festive Feast
3 Dec 2011
You will need:
- a 2 kg piece of uncooked gammon
- a handful of cloves
Suggested glaze:
- 125ml whiskey
- 125g demerara sugar
- zest of 1/2 an orange cut into thin strips
- 1 star anise
Method:
Preheat your oven to 170 deg C (or gas mark 3).
Mix all of the glaze ingredients together and leave to one side.
Place the ham in a pot, cover with water and bring to the boil.
Simmer for 5 minutes then pour out the liquid and remove the ham.
Remove the skin carefully without trimming too much fat.
Score the fat into diamonds (about 2cm intervals).
At this point you can stud each diamond with a clove for extra flavour if desired.
Place the ham on a roasting tray and cover lightly with foil.
Cook for about 2 hours (roughly 30 mins per 500g).
Remove from the oven, pour the glaze over the ham and return to the oven for a further 30 minutes.
Baste at regular intervals with the juices from the bottom of the pan.
Sticky, sweet and delicious! Enjoy!
