For the ham and glaze
- 1 unsmoked boneless gammon, weighing about 5kg
- 2 tbsp each coriander and fennel seeds
- 2 tbsp cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 2 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 8 juniper berries
- 750g demerara sugar
- 300g sea salt flakes
- 250g pot Dijon mustard
For the stock
- 6 carrots, peeled
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 heads celery
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 3 onions, halved
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 leeks
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 head garlic, unpeeled and halved
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 5 bay leaves
- 1 bunch parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 100ml white wine vinegar
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.
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.
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.