< BACK TO MAIN COURSES
Glazed Ham with Cloves
This makes a stunning centre piece for any occasion and is ideal for an Easter lunch.
Ingredients
1 unsmoked gammon weighing about 2-3kg
2 bay leaves
Few sprigs of fresh rosemary
Handful of black peppercorns
About 20 cloves
1 tsp runny honey
2 tbsp Canderel Yellow granules
Cook with
Canderel Yellow
Serves
8
Time
preparation: 20 minutes
cooking: 90 minutes
Per serving
250 kcals
Difficulty level
Step by step
Add the gammon to a large pan of water then add the bay leaves, rosemary and peppercorns. Bring to the boil then reduce to a simmer and sit a lid on the pan adjar. Cook for 1 hour.
Preheat the oven to 200ºC/Gas 6. Remove the gammon from the pan, this may be easiest using a large carving fork. Sit on a board and leave to cool until cool enough to handle.
Now remove the outer layer of skin, it should come away easily, making sure you leave a nice layer of fat behind as this is what you are going to coat.
Using a sharp knife make a criss cross pattern on the layer of fat and insert a clove into each diamond shape.
Warm the honey slightly then brush all over this side to cover, then cover liberally with Canderel Yellow, making sure it gets into all the cuts.
Sit the meat in a roasting tin and cook for about 30 minutes until golden. Keep an eye on it as it can burn in an instant, if it is browning too much cover with foil, but do let it cook for this time as the gammon needs this little extra cooking time. Remove from the oven, and slice to serve. Great with potatoes and some peppery savoy cabbage.
On 3rd May at 7.32am, by june hodgkins
"SOUNDS LOVELY."