This ham recipe has spice and citrus which give this gammon main dish a bit of zing as well as eye appeal when you bring it to the table.
- Preparation time: 20 minutes + standing
- Cooking time: 2 hours
- Total time: 2 hours 20 minutes + standing
- Serves: 8 with leftovers
2.2kg unsmoked boneless gammon joint
5 tbsp black treacle
1 tsp whole black mustard seeds
2 tsp allspice berries
Pinch whole mace
2 fresh bay leaves
1 tsp black peppercorns
Pared zest of 1 orange
500ml bottle stout, such as Guinness
Handful whole cloves
2 tsp English mustard powder
4 tbsp demerara
- Place the gammon skin side down in a large saucepan. Add 4 tbsp of the treacle and the mustard seeds, allspice, mace, bay leaves, peppercorns and orange zest. Pour over all but 2 tbsp of the stout, then add enough cold water to cover the meat completely. Bring to a gentle simmer over a medium heat, skim off any scum from the surface, then cover and simmer gently for 1 ½ hours. Remove from the heat and leave to stand in the liquid for 30 minutes.
- Preheat the oven to 200°C, gas mark 6. Lift the ham out of the liquid, then carefully cut off the skin, leaving as much fat beneath as possible. Score this in a diamond pattern, and stud with cloves at each intersection. If necessary, cut a thin slice of ham from the base of the joint so that it sits without toppling over. Put the ham in a foil lined roasting tin just slightly larger than the joint.
- Mix the reserved Guinness or stout with the remaining treacle, mustard powder and half of the demerara. Drizzle all over the fat. Bake for 20-25 minutes, basting and sprinkling with the remaining sugar twice during cooking, until the glaze is caramelised and bubbling. Allow to cool completely before serving.