Mustard Baked Gammon Ham Recipe at MyDish

Mustard Baked Gammon Ham

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Method

  • Place the soaked ham in a large pan, with the clove studded onions, leek, celery, and carrots add the peppercorns and bay leaf
  • Add the cider and cover with water, slowly bring to a boil, skimming any foam that forms on top
  • As soon as it reaches a boil, reduce the heat to low so that the liquid is only gently simmering. Cover and let simmer until the meat is done. Cook for 40 minutes per kilo (20 to 25 minutes per pound) after it starts simmering
  • Pre-heat the oven to 190C, 375F, Gasmark 5
  • When done, allow the ham to cool in the cooking liquid until just warm, this makes it easier to remove the skin.
  • Remove the skin and trim the layer of fat, leaving about a 1/4inch thickness of the fat, the fat can be left as it is or scored, forming a diamond pattern.
  • Brush the ham with the mustard and sprinkle well with the Demerara sugar
  • Bake the ham for 15 to 20 minutes taking care to baste the ham with juices and the caramelised sugar, when nice and golden brown, remove from the oven and let it rest for 15 to 30 minutes before carving, or leave until cold.
  • Serve and Enjoy!

    • Tips

    • At times, a ham just isn't a ham unless you have cooked it yourself! Enjoy a timeless British dish, gammon joints come smoked or unsmoked, the taste is somewhat distinct moreover both tastes good using this recipe

      A raw ham can be soaked specially if it is salty for between 12 to 24 hours in cold water, then brought to a simmer in fresh cold water and cooked for 30 minutes skimming the surface of scum occasionally, If the water is still very salty get rid of it and replace with fresh cold water bring to a boil and take off 30 minutes from the cooking time.

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    Ingredients

    • YOU WILL NEED
    • 5 ½ kilo  ham. soaked in cold water for 24 hours. changing the water occasionally
    • 1 ½ litres cider. the best you can get I have also used apple juice
    • 1 large onion. quartered
    • 1 large leek. cut into 4
    • 2 ribs celery. cut into 4
    • 1 large carrot. cut into 3 pieces
    • 6 whole cloves
    • 10 black peppercorns
    • 1 bay leaf
    • 2 tablespoons prepared English mustard
    • 240 grams (8 ounces). Demerara sugar. depending on size of ham

    By Views 5817  Added Fri Mar 26 2010


    At times, a ham just isn't a ham unless you have cooked it yourself!

     

    We have been using this recipe since we were at The Whitewell Hotel, not too sure were it came from originally but we have almost certainly made a few changes to the original down the years. We really love to serve this with a mustard mash and butte Read More

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