Hog’s Roast Glazed Gammon
“Hog” by Richard.H.Turner is one of our favourite cookbooks for all things pork and when it comes to cooking our Christmas gammon, we will definitely be choosing one of his easy peasy glazes.
The only question is whether we will be experimenting with cola or going classic with honey, treacle or apple- there is too much choice!
To know which size gammon to order for Christmas, speak to one of butchers. They will show you different sizes and know which one is perfect for the amount of people you are serving.
100 ml water, 100ml orange juice, 100ml clear honey, 100g light muscovado sugar
200ml water, 200g dark brown muscovado sugar, 10g fresh root ginger, finely grated, 5g cinnamon sticks (crushed), 5g star anise, 5g fennel seeds
100g light brown muscovado sugar, 100ml black treacle, 100ml golden syrup, 100ml water
200ml apple juice, 200ml cider, 100ml water, 100g light brown muscovado sugar
1 litre cola, 100g dark brown muscovado sugar, 50g hot mustard
-Place all the ingredients for your choice of glaze in a saucepan and bring to a simmer. Remove from the heat and blend to smooth paste in a blender.
-Preheat the oven to 160C/gas mark 3.
-Note the weight of your ham. Put the ham into a roasting tray, add 300ml water and roast in the oven for 20 minutes. Remove from the oven , pour half the glaze over the ham, then return it to the oven and roast for a further 45 minutes per kilo. Halfway through the roasting time, take it out again and pour over the other half of the glaze.
-When the time is up, remove the ham from the oven, transfer to a clean dish and leave to rest for 30 minutes.
-Pour of the glaze from the roasting tray and pass through a fine sieve into a saucepan. Simmer until reduced to a sticky syrup and serve alongside the ham.
Recipe taken from “Hog”
N.B: be wary that more narrower joints of ham will cook more quickly than wider rounder pieces. Small joints under a kilo will still need just over an hour to completely cook through. Also be aware ovens vary. Stay alert when cooking!