Baked gammon for Sunday lunch

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Prep time:

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Serves: 6

By kittykitty

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Ingredients

  • 1 onion, cut in half with skin left on

  • 1 unsmoked gammon joint

  • 1 celery stick

  • 2 bay leaves

  • 1 handful cloves

  • 1 carrot, roughly chopped

  • 4-5 black peppercorns

  • 15g mustard powder

  • 45g brown sugar, soft

Method

  1. Cover the joint with cold water, add an onion cut in half with the skin on, a roughly chopped carrot, a stick of celery, some whole peppercorns and the bay leaves.
  2. Boil for 25 minutes per 450g.
  3. When it has finished boiling, drain, keeping the liquid for soup, and let cool for a few minutes. Remove the skin from the ham if there is any but leave an even but not too deep layer of fat.
  4. Score a diamond criss-cross pattern on the fat, making sure you don't cut into the meat itself, and stud the point of each diamond with a clove.
  5. Mix the mustard powder and the soft brown sugar into a paste and rub onto the fat.
  6. Pop in the oven at 240C for around 10-15 minutes, checking regularly to prevent burning.

Handy Hint

If you think the joint is salty, soak overnight in water or for an hour or so before cooking.

Additional Information

  • Dairy Free

  • Main Course

  • Christmas

  • Meat

  • Make Ahead

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