Muscovado and mustard glazed ham

  • Total Time

    2h 25m
    • Prep Time

      20m
    • Bake Time

      2h 5m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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The unrefined muscovado sugar transforms the ham in this recipe, try it on Boxing Day and turn the leftovers into sandwiches. For more information on unrefined brown sugars and how they can enhance your Christmas baking visit www.billingtons.co.uk.

Method

  1. Place the gammon into a large pan, cover with cold water, and add all the vegetables and bay leaves. Slowly bring to the boil and allow to simmer gently for 1 hour and 15 minutes uncovered, skimming off any impurities as it cooks. Remove from the heat and allow to cool in the stock for 2 hours, or until cold.

  2. Preheat the oven to 190ºC (170ºC fan, gas mark 5). Remove the gammon from the pan and transfer onto a board. Using a small, sharp knife, peel off the rind then score a diamond pattern into the fat and stud with cloves.

  3. In a small pan, gently heat the light muscovado sugar, honey, mustard and apple juice together until combined. Spread three quarters of this mixture over the surface of the gammon. Transfer onto a deep-sided roasting tin and bake in the oven for 45 minutes, basting occasionally with the remaining glaze and the juices.

  4. Enjoy hot or cold with Christmas chutney.

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