Festive ham

Recipe uploaded by

Richard Corrigan

2 ratings

Recipe by Richard Corrigan

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1. For the brining: take all the spices for the glaze and toast them in a frying pan until they begin to release their fragrance. Grind using a pestle and mortar, then tip into a food processor with the sugar and blitz everything together to make a spice mix. Tip two-thirds of the mix (reserving the rest in a sealed plastic container) into a large pan with the salt and 5 litres of water and bring to the boil, then turn off the heat. When the mix has cooled, pour it over the ham and leave in the fridge to brine for 24 hrs.
2. After 24 hrs, wash off the brine. Place the ham in a large pan with the stock veg, herbs and vinegar. Cover with water and bring to the boil. Lower the heat to a gentle simmer and cook, uncovered, for 3 hrs, topping up with water as necessary. Turn off the heat and leave the ham to cool in the stock.
3. Heat oven to 220C/fan 200C/gas 7. Remove the ham from the stock and cut away the top layer of fat and skin. Score the fat in a criss-cross and brush with the mustard, then pack on the reserved spiced sugar. Roast for 35-40 mins until the glaze has completely caramelised and become sticky. Allow the ham to rest for at least 10 mins before carving.

More about gammon

This recipe is for an uncooked, unsmoked joint often known as green gammon. Brining it in spiced water draws out the excess water, while keeping essential moisture in. The ground spices will also seep in, gently flavouring the meat.

Per serving

360 kcalories, protein 36g, carbohydrate 10g, fat 20 g, saturated fat 7g, fibre 0g, salt 8.35 g

Latest comments and suggestions

• Tom'srecipes

  12 December 2007

  Tom'srecipes commented on this recipe

  I already have a ham for Christmas, bone in - can anyone advise on why bone in is a problem and can the recipe be adapted

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• The Horwell

  13 December 2007

  The Horwell rated and commented on this recipe

  

  I think you just have to adjust the cooking times but ask your butcher or call Saturday Kitchen!)

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• Whitester.

  30 May 2008

  Whitester. rated and commented on this recipe

  

  This is a truly wonderful recipe. I have halved the ingredients as a 5kg ham was a bit too big for us and it has always turned out perfectly.

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Ingredients

FOR THE HAM AND GLAZE

• 1 unsmoked boneless gammon , weighing about 5kg
• 2 tbsp each coriander and fennel seeds
• 2 tbsp cloves
• 2 star anise
• 8 juniper berries
• 750g demerara sugar
• 300g sea salt flakes
• 250g pot Dijon mustard

FOR THE STOCK

• 6 carrots , peeled
• 2 heads celery
• 3 onions , halved
• 2 leeks
• 1 head garlic , unpeeled and halved
• 5 bay leaves
• 1 bunch parsley
• 100ml white wine vinegar

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Difficulty and servings

Serves 16 - 20

Preperation and cooking times

Prep 30 mins

Cook min 4 hrs

Ingredients

FOR THE HAM AND GLAZE

• 1 unsmoked boneless gammon , weighing about 5kg
• 2 tbsp each coriander and fennel seeds
• 2 tbsp cloves
• 2 star anise
• 8 juniper berries
• 750g demerara sugar
• 300g sea salt flakes
• 250g pot Dijon mustard

FOR THE STOCK

• 6 carrots , peeled
• 2 heads celery
• 3 onions , halved
• 2 leeks
• 1 head garlic , unpeeled and halved
• 5 bay leaves
• 1 bunch parsley
• 100ml white wine vinegar

Per serving

360 kcalories, protein 36g, carbohydrate 10g, fat 20 g, saturated fat 7g, fibre 0g, salt 8.35 g

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