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Honey Glazed Gammon

Christmas wouldn’t be complete without a sweet, golden honey-glazed ham. And during this long holiday season, it’s just the thing that can get you out of trouble with ease.
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Servings: 8 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 unsmoked boneless gammon joint (3kg approx.)
  • 4 medium carrots peeled and roughly chopped
  • 1 leek roughly chopped
  • 1 onion peeled and roughly chopped
  • 1 tsp black peppercorns lightly crushed
  • 1 tsp coriander seeds lightly crushed
  • 1 cinnamon stick broken in half
  • 2 bay leaves
  • 7 whole cloves for poaching
  • 100 g demerara sugar
  • 50 ml Commandaria Wine
  • 25 ml sherry vinegar
  • 125 g honey
  • 7 pineapple slices fresh
  • 1-2 oranges sliced into rounds
  • optional extra whole cloves

Method
 

Poach the Gammon
  1. Place the gammon joint into a large saucepan and cover completely with cold water.
  2. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon, bay leaves and cloves. Bring to the boil, then reduce to a gentle simmer.
  3. Simmer for about 3 hours, skimming any foam and topping up with hot water as needed.
  4. When tender, lift the ham out and allow it to cool slightly. (Optional: cool completely in the poaching liquid if preparing the day before.)
Prepare the Glaze
  1. Put the demerara sugar,  Commandaria wine, sherry vinegar and honey into a saucepan. Warm gently until the sugar dissolves.
  2. Increase the heat, bring to a boil, then reduce and simmer for 3–4minutes until glossy and syrupy. Remove from the heat.
Prepare the Ham for Roasting
  1. Preheat the oven to190°C (Gas mark 5).Remove the string from the ham. Carefully peel off the skin, leaving a generous layer of fat. Score the fat in a criss-cross diamond pattern. Stud some of the intersections with whole cloves if desired.
Roast
  1. Place the ham into a roasting tin. Brush half the glaze over the scored fat. Roast in the oven for 15 minutes.
  2. Remove the tray from the oven and arrange the pineapple slices around or on the ham. Spoon a little glaze over the pineapple.
Final Roasting
  1. Brush the remaining glaze over the ham and pineapple. Return to the oven and roast for a further 25–35 minutes, basting regularly, until golden and sticky.
Garnish & Serve
  1. Transfer the ham to a platter and rest for 15 minutes. Arrange pineapple and orange slices. Spoon remaining juices over the top.
    Enjoy!

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