Honey-glazed ham

140 mins
Serves 10
https://www.bbcgoodfood.com/recipes/glazed-gammon

Directions

  1. 1Put the gammon in a large, deep saucepan.
  2. 2Put the gammon in a large, deep saucepan.
  3. 3Put the gammon in a large, deep saucepan.
  4. 4Add the tied herbs, onion, carrots, celery, peppercorns and cloves.
  5. 5Add the tied herbs, onion, carrots, celery, peppercorns and cloves.
  6. 6Add the tied herbs, onion, carrots, celery, peppercorns and cloves.
  7. 7Pour over enough cold water to cover the meat.
  8. 8Pour over enough cold water to cover the meat.
  9. 9Pour over enough cold water to cover the meat.
  10. 10Bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hour 15 minutes.
  11. 11Bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hour 15 minutes.
  12. 12Bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hour 15 minutes.
  13. 13Turn off the heat and leave the ham to sit in the liquid for 30 minutes.
  14. 14Turn off the heat and leave the ham to sit in the liquid for 30 minutes.
  15. 15Turn off the heat and leave the ham to sit in the liquid for 30 minutes.
  16. 16Remove from the liquid and leave to cool until cold enough to handle.
  17. 17Remove from the liquid and leave to cool until cold enough to handle.
  18. 18Remove from the liquid and leave to cool until cold enough to handle.
  19. 19Peel off the thick layer of skin on the gammon to reveal a layer of fat.
  20. 20Peel off the thick layer of skin on the gammon to reveal a layer of fat.
  21. 21Peel off the thick layer of skin on the gammon to reveal a layer of fat.
  22. 22Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
  23. 23Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
  24. 24Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
  25. 25Heat the oven to 200C/180C fan/gas 6.
  26. 26Heat the oven to 200C/180C fan/gas 6.
  27. 27Heat the oven to 200C/180C fan/gas 6.
  28. 28Put the ham in a roasting tray lined with foil.
  29. 29Put the ham in a roasting tray lined with foil.
  30. 30Put the ham in a roasting tray lined with foil.
  31. 31Mix together the mustard, honey and sugar in a bowl.
  32. 32Mix together the mustard, honey and sugar in a bowl.
  33. 33Mix together the mustard, honey and sugar in a bowl.
  34. 34Generously brush half of the glaze over the ham.
  35. 35Generously brush half of the glaze over the ham.
  36. 36Generously brush half of the glaze over the ham.
  37. 37Roast for 15 minutes.
  38. 38Roast for 15 minutes.
  39. 39Roast for 15 minutes.
  40. 40Brush with the remaining glaze.
  41. 41Brush with the remaining glaze.
  42. 42Brush with the remaining glaze.
  43. 43Return to the oven for a further 20-30 minutes or until sticky and brown.
  44. 44Return to the oven for a further 20-30 minutes or until sticky and brown.
  45. 45Return to the oven for a further 20-30 minutes or until sticky and brown.
  46. 46Leave to cool for 15 minutes before carving into thick slices.
  47. 47Leave to cool for 15 minutes before carving into thick slices.
  48. 48Leave to cool for 15 minutes before carving into thick slices.

Ingredients

  • 2.5 kg boneless unsmoked gammon joint tied
  • 2.5 kg boneless unsmoked gammon joint tied
  • 2.5 kg boneless unsmoked gammon joint tied
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 sprig rosemary sprig tied together
  • 1 sprig rosemary sprig tied together
  • 1 sprig rosemary sprig tied together
  • 1 onion halved
  • 1 onion halved
  • 1 onion halved
  • 2 carrots roughly chopped
  • 2 carrots roughly chopped
  • 2 carrots roughly chopped
  • 1 celery stick roughly chopped
  • 1 celery stick roughly chopped
  • 1 celery stick roughly chopped
  • 1 tbsp black peppercorns
  • 1 tbsp black peppercorns
  • 1 tbsp black peppercorns
  • 1 tsp cloves
  • 1 tsp cloves
  • 1 tsp cloves
  • 1.5 tbsp English mustard
  • 1.5 tbsp English mustard
  • 1.5 tbsp English mustard
  • 70 g clear honey
  • 70 g clear honey
  • 70 g clear honey
  • 2 tbsp soft dark brown sugar
  • 2 tbsp soft dark brown sugar
  • 2 tbsp soft dark brown sugar

Equipment

large, deep saucepanlidsharp knifeovenroasting trayfoilbowl