We would like to share a recipe with you every month using our seasonal produce.
- 2kg gammon joint
- 8 cloves
- 2 litres pressed apple juice
- 1 onion halved but not peeled
- 1 large leek
- 2 sticks celery
- 1 bunch fresh parsley
- 5 bay leaves
- 10 black peppercorns
For the glaze:
- 20 or more cloves
- 1 rounded teaspoon mustard powder
- 3 tablespoons muscovado sugar
- 3 tablespoons medium cut orange
Rinse the gammon under cold water then put into a large saucepan. Cover with the apple juice and top up with cold water if it does not cover the ham, now tuck the leek, celery, onion, parsley, bay leaves, peppercorns and cloves around the ham. Bring to the boil and leave to simmer covered for about 2.5 - 3 hours.
Preheat the oven to 180oC, 350oF (gas mark 4). Let the ham cool in the liquid until you can remove safely from the pan. Remove the skin leaving the fat behind in order to score with a sharp knife in a lattice fashion. Mix the sugar, mustard and marmalade into a bowl to form a thick paste then spread it over the fat and pierce the centre of each lattice diamond with a clove.
Bake the ham in a roasting tin for 25-35 minutes or until the glaze is dark and sticky taking care not to let it burn. Leave to cool then slice thinly and enjoy!