A delicious roast ham that can be served at any time of the year! By @FatFoodClub for @HNMagazine
A delicious roast ham – Gammon is the uncooked and essentially raw cut from the hind legs of the pig. Cooked gammon is named ham and supermarkets will sell both. It is best to make your own as you have complete control over the final taste. My advice is to buy your meat local and source from your butcher. Cooking your gammon will take time but the time is worth the final result. I am poaching this first to retain moisture.
- 1 unsmoked gammon joint
- 2 bay leaves
- Handful of peppercorns
- 1 or 2 roughly chopped celery sticks
- 1 roughly chopped onion
- 3 heaped teaspoons of mustard
- 2 heaped tablespoons of marmalade
- Take a high sided pan and place your gammon inside before covering with water.
- Bring to the boil and skim off any froth or empty completely and refill with water again and bring back to the boil a second time.
- Now add the bay leaves, onion, celery and peppercorns. Once the water has come back to the boil, simmer gently on a lower heat with a pan lid partially covering for 20 minutes per 500g of gammon joint.
- Once simmered, take the now cooked ham out of the water and allow to cool slightly in an oven proof dish. The liquid can be cooled and used as a stock in another recipe. (Ham stock this way is salty so bare that in mind in whatever you might use this for and any later seasoning in your chosen recipe. It is delicious though so don’t let this put you off)
- Pre heat the oven to 180 degrees
- Meanwhile take a sharp knife and remove the rind leaving a thin layer of fat around the ham. Score this without cutting into the meat too much and season the fat with sea salt. Spread English mustard generously over the whole ham. Follow this with the marmalade.
- Place the ham into the oven and baste (spoon over the juices including the sweet marmalade back over the ham) every ten minutes until golden brown. This will take 40-50 minutes in total. Remove from the oven, cover with foil and let the ham rest for 10 minutes before carving.
- Cold cuts can be used afterwards in sandwiches, soups or a delicious ham, egg and chips.