Prep
1 hr plusBake
Serves
Difficulty
About
Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins.
Turn off the heat and leave the ham to sit in the liquid for 30 mins.
Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle.
Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, Lyles golden syrup and sugar in a bowl, then generously brush half over the ham.
Roast for 15 mins, then brush with the remaining glaze.
Return to the oven for a further 20-30 mins or until sticky and brown.
Leave to cool for 15 mins before carving into thick slices. Enjoy!
Ingredients
1
For The Gammon
Gammon joint
boneless unsmoked gammon joint, tied
Fresh thyme
Bay leaves
Rosemary
Onion
Carrot
roughly chopped
Celery
roughly chopped
Peppercorns
Cloves
For The Glaze
English mustard
Lyle’s Golden Syrup Tin
Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar
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