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Wednesday, 26 December 2007

Rosie’s Honey & Mustard Glazed Ham

This is a wonderful tasting ham joint, which can be served hot or cold. The flavours from the veggies, bay leaf and peppercorns make it extra special before roasting the joint off in honey and mustard. Lining the baking tray completely with double foil is worth the little effort it takes, as the glaze would bake on hard to the bottom. This way the foil is thrown away and no-need for scrubbing off brunt on glaze – magic I say!




Rosie’s Honey & Mustard Glazed Ham

Ingredients
Joint of gammon, mine weighed 1.35kg (3 lb)
1 carrot
1 onion
1 stick of celery
Bay leaf
8 peppercorns
Cold water
For The Glaze
6 tbsp clear honey
2 tsp English mustard powder
Handful of cloves for studding

Method

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.

7 comments:

Donna said...

Looks wonderful Rosie!! Have a wonderful day!

Pixie said...

Your ham looks lovely. We will be posting ours within the next few days too. I have too many leftovers!!

Rosie said...

Thank you Donna & Pixie. We had a lovely Christmas day and I hope you both did too!

I will be calling by your blogs over the next day or two :)

Rosie x

Jerri said...

yum. i love ham. this one looks wonderful!

Rosie said...

Hi Jerri, my daughter adores baked ham esp at Christmas time, wish I could cut off a nice slice for you to taste ;)

Thanks for popping by and also your lovely comment!

Happy New Year!

Rosie x

James said...

Delicious. Have you tried cooking it in cider instead of water. It was suggested by the farmer I get my gammon from, and gives an amazing flavour. And of course you can use the remaining cider to make the sauce....

Rosie said...

Hi James, what a great idea to cook ham in cider!! I bet it is very delicious cooked this way and next time I will be trying out your method James. Thanks very much for your tip! I always enjoy learning other means and tips with cooking and baking. That's what makes blogging such a treat :D

Thanks for calling by and also your valued comment.

Wishing you a very Happy New Year.

Rosie x