W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
HONEY GLAZED HAM
METHOD INGREDIENTS
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3kg unsmoked boneless gammon joint
4 medium carrots, peeled and roughly chopped
1 leek, cleaned and roughly chopped
1 onion, peeled and roughly chopped
1 tsp black peppercorns, lightly crushed
2 cinnamon sticks, broken in half
2 bay leaves
handful of cloves
Honey Glaze
• 100g demerara sugar
• 50ml sherry vinegar
• 125g honey
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52 wirrallife.com
Put the gammon in a large saucepan and pour on enough cold water to
cover. Add the carrots, leek, onion, peppercorns, cinnamon sticks and
bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours,
topping up with more boiling water if necessary. Skim off the froth and any
impurities that rise to the surface from time to time. Allow it to cool a little,
then remove from the pan.
To make the glaze, put the sugar, sherry vinegar, and honey into a pan and
stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4
minutes until you have a glossy dark syrup. Do not leave unattended, as it
will easily boil over.
Preheat the oven to 170°C/Gas. Lift the ham into a roasting tin. Snip and
remove the strings and then cut away the skin from the ham, being sure
to leave an even layer of fat. Lightly score the fat all over in a criss-cross,
diamond pattern, taking care not to cut into the meat. Stud the centre of
each diamond with a clove. Pour half of the glaze over the ham and roast for
15 minutes.
Pour on the rest of the glaze and return to the oven for another 10 minutes
until the ham is golden brown, basting with the pan juices frequently.
Remove from the oven and allow to rest for 15 minutes before carving.