Spiced pomegranate & orange glazed ham
- Preparation and cooking time
- plus cooling and resting
- Serves 12-15
- 1.5-2kg unsmoked boneless tied gammon joint
- 2 bay leaves, plus extra to serve (optional)
- 3 star anise
- 4 whole cloves, plus extra for studding the ham
- 8 allspice berries
- 10 whole peppercorns
- 1 litre pomegranate juice
- 2 small oranges, 1 halved, 1 sliced, plus 1 tsp juice
- 1 tbsp pomegranate molasses
- 1 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp honey
- 80g pomegranate seeds to serve (optional)
- STEP 1
Put the gammon in a large pan with the bay leaves, star anise, cloves, 6 allspice berries and 8 peppercorns. Pour over the pomegranate juice to cover the gammon (you may need to top up with water). Add one of the orange halves, then bring to a simmer and partially cover with a lid. Cook for 2 hrs 30 mins, topping up with water as needed to keep the gammon covered. Leave to cool in the liquid for 20 mins, then lift out and place on a baking tray lined with baking parchment.
- STEP 2
Heat the oven to 200C/180C fan/gas 6. Cut the skin off the gammon, leaving a 1cm layer of fat. Score lines into the fat at ½cm intervals using knife. Bake for 15 mins until the fat is starting to crisp.
- STEP 3
Meanwhile, crush the remaining allspice berries and peppercorns with a pestle and mortar. Combine the crushed spices with the molasses, mustard, sugar and 1 tsp orange juice. Remove the gammon from the oven and brush over the molasses mixture. Arrange the orange slices over the gammon, securing them with some cloves.
- STEP 4
Turn the oven to 180C/160C fan/gas 4 and return the gammon to the oven for another 20 mins. Brush the honey over the orange slices and bake for another 5-10 mins, or until the glaze is bubbling. Leave to rest for at least 20 mins, then serve with bay leaves and pomegranate seeds scattered over, if you like.