Mustard and ale-baked gammon recipe

Mustard and ale-baked gammon recipe

There is nothing that captures the warmth of winter than a cooked ham. Enjoy warm or slice for thick chunky sandwiches.

Ingredients

  • 3 kg to 3.5kg piece unsmoked gammon
  • 2 onions, quartered
  • 3 carrots, roughly chopped
  • 1 celery, roughly chopped
  • 2 tsp whole cloves
  • 3 bay leaves
  • 1 tsp black peppercorns
  • 6.6 lbs to 3.5kg piece unsmoked gammon
  • 2 onions, quartered
  • 3 carrots, roughly chopped
  • 1 celery, roughly chopped
  • 2 tsp whole cloves
  • 3 bay leaves
  • 1 tsp black peppercorns
  • 6.6 lbs to 3.5kg piece unsmoked gammon
  • 2 onions, quartered
  • 3 carrots, roughly chopped
  • 1 celery, roughly chopped
  • 2 tsp whole cloves
  • 3 bay leaves
  • 1 tsp black peppercorns

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 360 mins
  • Serves: 8

Step-by-step

  1. Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan; pour in the ale (the gammon should be covered so use as much of the ale as needed or top with water if required).
  2. Add the onions, carrots, celery, cloves, bay leaves and peppercorns and bring to the boil once more. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for twenty minutes per 500g.
  3. Remove the gammon from the saucepan and set aside to cool for fifteen minutes. Reserve 300ml of the stock and the rest can be used to make soup.
  4. Preheat the oven to 220°C/fan oven 200°C/gas mark 7. Cut away the skin leaving a thick layer of fat underneath. Use the tip of a sharp knife to score the fat. Place in a foil-lined roasting tin, fat side up.
  5. Pour the 300ml reserved stock into a pan and boil rapidly to reduce to around 100ml.
  6. Mix the treacle with the mustard and the reduced stock and pour over the fat, using a basting brush to ensure all the fat is covered. Bake for 20 to 25 minutes, basting occasionally. Serve hot or cold with coleslaw and chutney.

This recipe was devised for Old Speckled Hen.

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