December 16, 2020

Christmas Gammon and Three Glazes

By Tom Gibson
Gammon with Honey Mustard Glaze
By Barry Horne
1 Gammon (5kg)
2 Onions
2 Celery Sticks
2 Carrots
500ml Honey
250g Dijon Mustard
250g Wholegrain Mustard
300g Brown Sugar
Place the gammon in a large pot and cover with water, bring to the boil and, as soon a it reaches boiling point, empty out the water. This will get rid of any excess salt.
Cover the gammon again with fresh water and add the onion, celery and carrot to the pot. Bring to the boil and lower to a simmer, cook for 40 mins per kilogram.
Once cooked, take out the gammon to cool. 
Tip: keep the cooking liquid and use as the base of a good pea and ham soup or just cook your Christmas green vegetables in the same water, as it has plenty of flavour in it.
When the gammon is cool enough to touch, remove the skin, it should come away easily, and score the flesh lightly.
Preheat the oven to 180 degrees C.
To make the glaze, combine the honey, both mustards and sugar together in a bowl and cover the gammon with it.
Tip: it is better to do this when the gammon has cooled to stop the glaze running off it.
Place the glazed ham in the oven and roast for 30-40 minutes, baste every 10 minutes to ensure it’s nicely glazed and coloured. 

How about trying our Old Fashioned and Maple Miso Glaze Recipes?

Provenance Christmas Ham Glaze
Old Fashioned Ham Glaze
Ingredients: (makes enough for a large ham)
1⁄2 Jar good quality marmalade
100ml Whiskey
100g Brown Demerara sugar

Maple & Miso Ham Glaze
Ingredients: (makes enough for a large ham)
100g Red miso paste
200ml Maple syrup
100g Brown sugar
1 Star anise

Method (use same method for both glazes):
Put all ingredients in a saucepan and warm to melt the sugar and allow all the flavours to marry.
Once your ham is cooked, allow it to cool then take the skin off and score the flesh lightly.
Glaze the ham and put it back in the oven basting every 10 minutes for 30–40
minutes or until the glaze has set in and there is a good colour.