Christmas Spiced Gammon

Serves: 8 with leftovers

You will need

2.2kg unsmoked boneless gammon joint
5 tbsp black treacle 
1 tsp whole black mustard seeds
2 tsp allspice berries 
Pinch whole mace
2 fresh bay leaves
1 tsp black peppercorns 
Pared zest of 1 orange 
500ml bottle stout, such as Guinness
Handful whole cloves
2 tsp English mustard powder 
4 tbsp demerara



Directions

1. Place the gammon skin side down in a large saucepan. Add 4 tbsp of the treacle and the mustard seeds, allspice, mace, bay leaves, peppercorns and orange zest. Pour over all but 2 tbsp of the stout, then add enough cold water to cover the meat completely. Bring to a gentle simmer over a medium heat, skim off any scum from the surface, then cover and simmer gently for 1 ½ hours. Remove from the heat and leave to stand in the liquid for 30 minutes.

2. Preheat the oven to 200°C, gas mark 6. Lift the ham out of the liquid, then carefully cut off the skin, leaving as much fat beneath as possible. Score this in a diamond pattern, and stud with cloves at each intersection. If necessary, cut a thin slice of ham from the base of the joint so that it sits without toppling over. Put the ham in a foil lined roasting tin just slightly larger than the joint.

3. Mix the reserved Guinness or stout with the remaining treacle, mustard powder and half of the demerara. Drizzle all over the fat. Bake for 20-25 minutes, basting and sprinkling with the remaining sugar twice during cooking, until the glaze is caramelised and bubbling. Allow to cool completely before serving. 

Recipe and image courtesy of Waitrose.com



Related recipes

Lychee & lemongrass debonair

Lychee & lemongrass debonair


White chocolate mousse with spiced raspberries

White chocolate mousse with spiced raspberries


Stuffed roasted tomatoes with goats' cheese and mini mozzarella

Stuffed roasted tomatoes with goats' cheese and mini mozzarella


CHRISTMAS MADE EASY ON SALE NOW Just £3.99!

Subscribe to our newsletter