LJ fairburn Poultry

DINNER RECIPES

Festive Baked Ham with Citrus and Honey

BY RACHEL GREEN

Ingredients

For the gammon

  • 3kg gammon joint
  • Water, to cover
  • 8 cloves, plus extra for studding the gammon
  • 2 onions, peeled and halved
  • 2 tsp black peppercorns
  • 1 tsp allspice
  • 2 large bay leaves

For the glaze

  • 150g soft brown sugar
  • 2 oranges, juiced
  • A good pinch dry mustard powder, optional
  • 3 tbsp clear honey

To serve, pair this with our new potato and egg salad with dill and mustard (click here for recipe).

Preheat over to 220C/425F/Gas 7

Method:

For the gammon, place the gammon into a large, deep pan and cover with water. Push two cloves into each onion half, and add to the pan along with the star anise and bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for 2 hours, adding more hot water to the pan as necessary.

Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind as much of the fat as possible. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove.

For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon. Roast the gammon in the oven for 25 – 30 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over. Allow to rest for 15 minutes. Serve either hot or cold along with the salad.