Rum-spiced roast ham recipe
This rum-spiced roast ham is surprisingly easy to prepare and any leftovers make the best sandwiches. It would be perfect alongside slow cooked red cabbage and dauphinoise potatoes.
Traditionally, a gammon joint would often require soaking overnight to remove some of the strong salt from the cure. However, more often these days the butchers use cures which don’t require this – check with your butcher first if you are unsure.
Ingredients
- 4 kg gammon joint, boneless
- 450 ml black treacle
- 2 bay leaves
- 0.5 orange
- 1 cinnamon stick
- 1 star anise
- 6 black peppercorns
- 6 cloves
- 50 ml spiced rum
- 2 tbsp black treacle (for glazing)
- 1 tbsp Dijon mustard
- 1 tsp salt (we like Maldon)
- 1 tbsp olive oil
Details
- Cuisine: British
- Recipe Type: Ham
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 180 mins
- Serves: 10
Step-by-step
- Take a large pan, big enough to hold your ham, and fill it up halfway with water. To the water add the black treacle and mix in well.
- Then add your gammon joint and top up the pan with some more cold water until it just covers the ham. Then add the bay leaves, half an orange, cinnamon stick, star anise, black peppercorns and cloves.
- Place on the hob and bring the liquid up the boil and then reduce to a low simmer and let it simmer for 2 hours 30 mins. Keep topping up the water level if necessary, to ensure the ham is evenly covered.
- Preheat oven to 180°C/350°F/gas mark 4.
- After 2 hours 30 mins remove the ham from the heat and allow to cool slightly before removing carefully from the pan of water.
- Place the ham on a large baking tray and using a sharp knife, score the skin in a diamond pattern.
- In small bowl mix together the spiced rum, 2 tbsp black treacle, Dijon mustard, Maldon salt and olive oil. Use a pastry brush to rub this glaze all over the ham.
- Place the ham into the oven for 15–20 minutes. Remove from the oven and brush again with any remaining glaze.
- Let the ham rest for 30 minutes before slicing and serving.
This recipe is courtesy of Maldon.
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