Rosie’s Honey & Mustard Glazed Ham
Joint of gammon, mine weighed 1.35kg (3 lb)
1 stick of celery
For The Glaze
6 tbsp clear honey
2 tsp English mustard powder
Handful of cloves for studding
In a large pan place the gammon joint in and fill up three-quarters full with cold water. Bring to the boil and throw away all the water, which will bring out any saltiness, or soak the joint in cold-water 12- 24 hours if the joint is very salty. Replenish with fresh cold water and add the carrot, celery, onion, bay leaf and peppercorns. (No need to peel the veggies, just chop them in half before adding to the pan). Cook for 20 minutes per 450g (1 lb) or until the meat is tender. Take out of the pan and place onto a cutting board, throwing away the veggies, bay leaf and peppercorns. The water can be kept for stock if you wish for a later date, let it cool and place into a thick plastic bag and freeze.
Preheat oven to 220°C/fan 200°C/425°F/Gas mark 7. Prepare a roasting tin and fully doubled lined with foil. This can be removed after baking the ham and thrown away without leaving any sticky burnt on glaze to scrap off your roasting tin.
With a sharp knife remove the skin and throw away, leaving enough fat to score and stud with cloves. Score across the fat one way and then the other making a diamond pattern. (Try not to score into the meat as you go). Taking a clove at a time, place a clove into each diamond section until the ham is fully studded. Place into the prepared roasting tin and then mix the honey and mustard powder in a jug and pour over the top of the ham.
Place into the preheated oven and bake for about 20 minutes or until golden brown colour.
Serve hot or cold.