_ Ingredients
2.5kg unsmoked boneless gammon joint
3.5 medium carrots, peeled and roughly chopped
1 onion
1 leek
1 tsp coriander seeds
1 tsp black peppercorns
3 cinnamon sticks
3 bay leaves
handful of cloves
Honey Glaze
190g demerara sugar
55ml Madeira wine
30ml sherry vinegar
130g honey
_ Method
Put the gammon in a large saucepan and pour on enough cold water
to cover. Add the carrots, leek, onion, peppercorns, coriander seeds,
cinnamon sticks and bay leaves. Bring to the boil, turn down to a
simmer and cook for 3 hours, topping up with more boiling water if
necessary. Skim off the froth and any impurities that rise to the
surface from time to time. If cooking in advance, let the ham cool in
the stock overnight. Otherwise, allow it to cool a little, then remove
from the pan. Strain the stock (and save for soup etc).
To make the glaze, put the sugar, Madeira, sherry vinegar, and honey
into a pan and stir over a low heat. Bring to the boil, lower the heat
and simmer for 3–4 minutes until you have a glossy dark syrup. Do
not leave unattended, as it will easily boil over.
Preheat the oven to 170°C/Gas Lift the ham into a roasting tin. Snip
and remove
an even layer of fat. Lightly score the fat all over in a criss-cross,
diamond pattern, taking care not to cut into the meat. Stud the centre
of each diamond with a clove. Pour half of the glaze over the ham and
roast for 15 minutes.
Pour on the rest of the glaze and return to the oven for another 25–35
minutes until the ham is golden brown, basting with the pan juices
frequently. It also helps to turn the pan as you baste to ensure that the
ham colours evenly.
Remove from the oven and allow to rest for 15 minutes before
carving.
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