We had a delicious roast dinner last Sunday, so I thought I’d share the recipe.
1.5kg Unsmoked Gammon
1/2 Cinnamon Stick
1/2 tsp Peppercorns
1/1 tsp Coriander Seeds
1 Bay Leaf
about 12 Whole Cloves
1/2 tbsp Wholegrain Mustard
1/2 tbsp Worcestershire Sauce
1/2 tbsp Soy Sauce
Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around an hour with the lid on, topping up the water level with boiling water, as neeeded. Scoop off scum that rises to the top.
Carefully pour the liquid away (or keep it for making soup) let the ham cool.
Heat the oven to 190C/gas 5. Put ham into a large roasting tin, cut away the skin leaving an even layer of fat. Score the fat all over in a criss-cross pattern.
Mix the glaze. Pour half over the fat, roast for 15 mins, then pour over the rest and roast for a further 35 mins, baste 3-4 times as it roasts.
Remove from the oven and allow to rest for 15 mins before carving. You can use the leftovers for sandwiches, soups, etc.