Festive glazed gammon

I made this to be eaten cold on Christmas Eve, along with a cheese board and some other nibbly bits. Suffice to say it didn’t make it to Christmas Eve. It looked so ruddy marvellous when it came out of the oven that it was all I could do to let it rest for 15 minutes!

Anyway, I’ve been abysmally slack on the blogging front of late (mostly due to drowning in Yuletide crochet and wrapping) so thought I’d share this Hairy Bikers’ recipe with you in the hope that at least someone might have a glazed gammon survive until actual Christmas.

Ingredients:
2-4kg gammon joint (mine was only 1.7kg)
1 large onion, peeled and halved
2 carrots, unpeeled and chopped into large chunks
2 celery stalks, cut into large chunks
4 bay leaves
Handful of whole peppercorns
Handful of cloves

Glaze:
4tbs English mustard
4tbs runny honey

Method:

Find your biggest pan with a lid. Mine still could’ve done with being a bit bigger but it worked fine.

Put the joint in and fill with cold water. Bring to the boil on a high heat. This will seal the meat, bring all the scunge out & wash away some of the saltiness.

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Drain this water away with all the smeg and refill the pan with cold water. Add the onion, carrots, celery, peppercorns and bay leaves and bring to the boil once more. Turn down the heat, put the lid on and leave to simmer for 20 minutes per 500g. Mine took 70 minutes in all. I turned the meat over halfway through so that both sides had a go at being in the water. Fair’s fair.

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When the time is up, take the meat out of the pan and leave it to cool for 15 minutes. It looks pretty flobby and unappealing at this stage but fear not.

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Now if you want to be really thrifty, strain the liquid into a tupperware. It makes the most marvellous stock for a post-Christmas soup or even the base for your Christmas Day gravy! Or freeze it and use it later for stew or whatever.

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While the meat is cooling down, put the oven on at 200 degrees to pre-heat and make your glaze by mixing together the honey and mustard.

Incidentally, this glaze is great in smaller quantities for pork chops or loin steaks. I also mix up demerara sugar with mustard for the same purpose. Works a treat.

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Remove any string or netting on your joint with scissors. The Hairy Bikers suggest using a small knife to remove the outer rind but actually mine just peeled away really easily. You want to leave as much of the layer of fat behind as possible…

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…because this is what you will score and decorate with the cloves. It looks so pretty!

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The absolutely vital bit here is to line your roasting tin with foil. The glaze will become very dark and sticky. You really do not want to be chiselling it off your pan into the New Year.

Slop half the glaze all over the meat. Use a brush if you have one but as the meat is still warm, the mustard mixture should run over it fairly easily by itself. The colour is amazing!

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Roast the meat for 10 minutes, then bring it out and gloop the remainder of the glaze all over it. Return to the oven for another 10 or 15 minutes til the fat is all sticky and dark.

You don’t want it cremated but I really like it a little bit burnt on the edges. LOOK AT IT!

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You want it, don’t you. Try to leave it to rest for 15 minutes if you can bear it. I defy you not to collapse face first into it like a ravenous hound.

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Merry Christmas!

(L)

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7 thoughts on “Festive glazed gammon

  1. mandy December 23, 2013 at 07:55 Reply

    only you could use the word smeg in relation to food and make it be ok ….. yeah yeah i know about the fridges! xxx lovely recipe xxx

    • The Pie Patch December 23, 2013 at 08:11 Reply

      Ha! How did you know it was me?! šŸ˜‰

  2. Tina December 24, 2013 at 14:15 Reply

    Is this a smoked ham or fresh ham? I want to try this in a few weeks. Meal planning early!

    • The Pie Patch December 24, 2013 at 14:38 Reply

      This was a fresh gammon joint. Don’t see why it wouldn’t work with smoked though?

      • Tina December 24, 2013 at 23:35

        Oh I would love to give this a shot using a fresh ham. I can’t wait to make it. Will link back to your post and site when I prepare this lovely ham. It won’t last two days here!

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