Honey Glazed Ham (Gammon)
This delicious roast ham is cooked with onion and spices then covered with a honey and red wine glaze. Perfect for Christmas.
Servings: 20 servings
Calories: 245kcal
Ingredients
For cooking the gammon
- 2 - 3kg unsmoked boneless gammon
- 1 medium onion (peeled and cut in half)
- ½ teaspoon black pepper
- 2 cinnamon sticks
- 2 bay leaves
- 1 teaspoon mixed spices
- Handful of cloves
For the glaze
- 100g soft brown sugar
- 50ml fortified red wine
- 20ml sherry vinegar
- 100g honey
Instructions
- Place the gammon in a large saucepan and pour on enough cold water to cover. To the water, add the onion, black pepper, cinnamon sticks, bay leaves and mixed spices. Bring to a boil and once the water begins to boil turn the heat down to simmer for 2 - 3 hours. I normally go for 1 hour per kilogram of the weight. While the ham is boiling, prepare a roasting tin by lining it with foil.
- Once the ham has cooked, turn off the heat and allow to cool in the water for 1 hour before placing the ham in the prepared roasting tin. Cut and remove the string then cut away the skin and fat from the gammon leaving a thin even layer of fat. Score the fat in a diamond pattern and place a piece of clove into each diamond.
- Preheat the oven to gas mark 5/375oF/190oC. Add all the glaze ingredients to a saucepan and stir over a medium heat. Once the glaze begins to boil, turn the heat down to a low heat and simmer for 5 minutes until it turns into a glossy syrup. Ensure you do not leave unattended as it may boil over.
- Pour half of the glaze over the ham and roast for 15 minutes. Pour the second half of the glaze over the ham and roast for another 15 minutes until the ham is golden brown. If the glaze solidifies when you go to pour the second half then just return it to the heat in the saucepan and it will loosen enough to pour on the ham. Remove from the oven and allow to rest for 1 hour before carving.