Baked Christmas Ham with Honey, Mustard, Cloves and Apple Juice
Baked Christmas Ham with Honey Mustard, Cloves and Apple Juice
1.5kg (approx. 3lbs) gammon joint
2 onions cut into large chunks
2 sticks celery
2 bay leaves
8-10 black peppercorns
Bunch of fresh herbs e.g. parsley
1 pt water
2 pts apple juice (unsweetened)
See notes on choice of gammon
To Finish the Gammon
2-4 tsp English mustard
50g/2ozs Demerara sugar
4 dsp honey
½ pt apple juice
¼ pt water or stock
2-3 small apples – halved
Firstly rinse the gammon well under cold water or if time permits place in a large basin covered with cold water and leave to steep for 1-2 hours.
Place in large saucepan, cover with apple juice and sufficient water to ensure the ham is covered. Add the onion, carrot, leek, celery, herbs and peppercorns.
Place over a medium heat, bring to boiling point then reduce the temperature to simmering. Cover and leave to cook gently for 1¾ hours. Turn off the heat and leave to cook slightly before removing from the stock.
Using a sharp knife carefully remove the skin from the gammon ensuring you leave a good layer of fat.
Score the knife through the fat in a lattice fashion then smear the entire skin of the joint with mustard. Pour over the warmed honey. Using whole cloves carefully slice the ham in a lattice effect.
Dust with Demerara sugar then return to a foil lined dish.
Pour around the gammon ½ pint apple juice, sprinkling of 2 whole cloves and ¼ pint water and 2-3 apples halved.
Season well with black pepper and bake in the oven @ 180˚C/350˚F/Gas No. 4 for 40-45 minutes approximately. Baste often.
There is no need to enclose the ham in the foil, I find it better to leave it open. The Christmas Ham takes on a wonderful honey coloured glaze.
Sprinkle with the glaze.