This ultimate year-round ham recipe from Billington’s is simple and easy to prepare. The muscovado glaze will transform any ham. Try it on Boxing Day with plum, cranberry and chilli chutney.
Preparation time: 20 minutes, plus cooling
Cooking time: 2 hours 5 minutes
2kg Boneless unsmoked gammon joint
1 Large carrot, peeled and roughly chopped into chunks
1 Large onion, quartered
3 Sticks of celery, roughly chopped into chunks
2 Bay leaves
A few cloves, to decorate
75g Billington’s Unrefined Light Muscovado Sugar
2tbsp Runny honey
2tbsp Wholegrain mustard
50ml Apple juice
- Place the gammon into a large pan, cover with cold water, and add all the vegetables and bay leaves. Slowly bring to the boil and allow to simmer gently for 1 hour and 15 minutes uncovered, skimming off any impurities as it cooks. Remove from the heat and allow to cool in the stock for 2 hours, or until cold.
- Preheat the oven to 190°C or gas mark 5. Remove the gammon from the pan and transfer onto a board. Using a small, sharp knife, peel off the rind then score a diamond pattern into the fat and stud with cloves.
- In a small pan, gently heat the sugar, honey, mustard and apple juice together until combined. Spread ¾ of the mixture over the surface of the gammon. Transfer on to a deep-sided roasting tin and bake in the oven for 45 minutes, basting occasionally with the left over glaze and the juices.
- Eat hot or cold with Christmas chutney.