- 1 5 pound cooked Ham (rump or shank portion)
- 2 cups apple cider or apple juice
- 1 cup honey
- 1/2 cup cider vinegar
- 1/4 cup dijon-style mustard
- 2 teaspoons chili powder
- 1 tablespoon butter or margarine
- 1/2 teaspoon Apple Pie spice
MethodTrim any excess fat from ham. Score ham with diagonal cuts in a diamond pattern. Place on a rack in a shallow roasting pan. Insert a meat thermometer. Bake until thermometer registers 140 degree F (1-1/2 to 2-1/4 hours).
- 4-5kg/9-11lb raw smoked ham on the bone
- 90g/3oz soft brown sugar
- 6 tbsp wholegrain mustard
- dark rye bread, sweet sliced pickles and bay leaves, to serve
- Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
- Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
- Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
- Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).
- 1 uncooked ham (about 5kg/11lb), soaked according to the butcher's instructions
- 1 large onion, thickly sliced
- 5 cm piece fresh ginger, sliced
- small bunch fresh thyme
- 5 clove
- sprigs of bay leaf, to garnish
- 175g light muscovado sugar
- 2½ cm piece fresh ginger, peeled and sliced
- 10 kumquats, thickly sliced and any pips discarded, plus extra for garnish
- 3 pieces preserved stem ginger in syrup, cut into small matchstick-size strips
- 1 tsp ground ginger
- 10-15 clove
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Weigh the ham and calculate the cooking time at 25 minutes per 500g. Scatter the onion, ginger, thyme and cloves over the base of a large, deep roasting tin. Put the soaked ham on top and add water to 3-5cm deep. Cover the whole ham and tin with two or three layers of foil (making a tent over the ham to allow the steam to circulate), sealing the foil around the edges of the tin. Bake for 1½ hours, then reduce the oven to fan 140C/conventional 160C/gas 3 for the remaining 2 hours 40 minutes of the cooking time. When the ham is cooked, remove it from the oven. Leave to rest for 30 minutes.
- Now make the glaze. Put the sugar and 100ml/3½⁄2fl oz water in a medium pan. Heat gently until the sugar melts, add the fresh ginger and simmer for 3-4 minutes. Add the kumquats and cook for a few more minutes, just until they soften. Scoop out and reserve the kumquats, discard the ginger and add the stem ginger strips. Bring to the boil, then turn down the heat and let the mixture bubble for 3-5 minutes until thick and reduced by just under half. Remove from the heat and set aside.
- Line a clean roasting tin with foil and oil it. Unwrap the ham and put it in the foil-lined tin. Cut off the skin, leaving a layer of fat all over. Using a sharp knife, score the fat into a diamond criss-cross pattern. Turn up the oven to fan 200C/conventional 220C/gas 7.
- Rub ground ginger over ham, then brush over all but a couple of spoonfuls of the glaze, distributing stem ginger strips. Scatter over kumquat slices, studding cloves through some to secure. Drizzle over remaining glaze. Roast for another 20 minutes or until golden and sticky and kumquats start to colour. Serve garnished with halved kumquats and sprigs of bay leaves. If serving hot, allow to rest for 15-20 minutes before carving.
- 2kg unsmoked boneless gammon joint
- 2l cola (not diet)
- 1 carrot, chopped
- 1 onion, peeled and quartered
- 1 stick celery, chopped
- 1 cinnamon stick
- ½ tbsp peppercorn
- 1 bay leaf
- 150ml maple syrup
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- pinch of ground cloves or five-spice
- Put the gammon in a large pan and cover with cola. Add the carrot, onion, celery, cinnamon stick, peppercorns and bay leaf. Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up with boiling water if necessary to keep the gammon fully covered.
- Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
- Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through. Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.