Glazed Ham Joint

Name: Glazed Ham Joint
Yield: Depends on joint size
Cuisine: British
Ingredients: 1 gammon joint, around 150-175g per person; 1 bayleaf; a few cloves; 1 carrot, peeled; 1 onion, peeled; 4 tbsp marmalade; 4 tbsp muscovado sugar; 1 tsp cayenne pepper

Joanne @JoanneinBath

Bath, UK

I really love a glazed ham, it's really easy, very tasty, not expensive, you can serve it lots of ways, and the leftovers are delicious. Serve with roast potatoes and cauliflower cheese, with baked potatoes and coleslaw, with fried eggs and chips, dauphinoise potatoes and braised red cabbage, in sandwiches with English mustard or on hot buttered toast for breakfast! Or, as I did, with gratin potatoes and cavolo nero cabbage. I used a smoked hock here but any piece of gammon or ham will work, green or smoked, bone in or rolled, so long as it has a good amount of fat and the skin still surrounding it. The cooking is mostly done in a large pan of water, then the ham is finished for the last 30 minutes of cooking time in a hot oven. Use the leftover ham stock to make soup: https://cookpad.wasmer.app/uk/recipes/488518-ham-and-winter-vegetable-soup?ref=recipe

Ingredients

Depends on joint size

1gammon joint, around 150-175g per person
1bayleaf
a fewcloves
1carrot, peeled
1onion, peeled
4 tbspmarmalade
4 tbspmuscovado sugar
1 tspcayenne pepper

Cooking Instructions

Depends on joint size

1

Weigh your ham and calculate the cooking time; 20 minutes for each 450g, plus 20 minutes. Then work out the boiling/baking time by subtracting 30 minutes from the total. If you buy your ham from a butcher, ask if the ham should be soaked before cooking, if it should, put the ham in a pan of cold water, bring to the boil, then drain. Rinse out the pan and fill again with fresh cold water. If the ham doesn't need soaking first, and usually joints bought in the supermarket don't now, place it in the pan with the bayleaf, cloves, carrot and onion. Cover and bring to the boil.
2

Skim off any white froth that rises to the surface then cover again and simmer for the required cooking time, minus 30 minutes.
3

When the ham has been simmering for the required cooking time remove from the stock. Save this for soup. Place the ham on a plate. Preheat the oven to 200°C/Gas 6. Mix together the marmalade, sugar and cayenne pepper in a small bowl. You can use light brown sugar or demerara sugar if you don't have muscovado.
4

Using scissors or a sharp knife, peel off the outer skin of the ham, but don't remove any of the layer of fat that is underneath, you need this for the glaze to stick to.
5

Place the ham in a roasting tin. I line this with foil to make cleaning easier. Tip the marmalade and sugar mixture over the ham and make sure all the surface is covered with the glaze. Bake in the hot oven for 30 minutes until the glaze is golden and slightly charred in places.
6

Allow the ham to stand for 20 minutes, then carve and serve.

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Comments (2)

Becky @beckyr

December 31, 2015 13:23

Danny and David might jump on a plane and turn up at your house if they see this - their family Christmas favourite dish ♡

Written by

Joanne @JoanneinBath

on December 31, 2015 08:59

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.