HONEY and MUSTARD ROASTED GAMMONServes: 6-8 Prep Time: 15 MINUTES Cooking Time: 2 HOURS, 15 MINUTES plus resting
2-2.5kg Joint of Sykes House Farm Gammon
3 x Tbls Hawkshead Relish Co Honey
2 x Tbls Runny Honey
2 x Tbls Wharfe Valley Rapeseed oil
1 x large carrot – chopped
1 x large onion – chopped
6 x cloves
1 x Tbls peppercorns
4 x bay leaves
2 x sticks celery – chopped
Small handful thyme
To calculate the cooking time – First, you’ll need to calculate the cooking
time. You are looking to cook the joint for 20 minutes per 450g plus an
additional 20 minutes. So, for a 2.5kg joint, convert the weight to grams
(2500g). Divide this number by 450 (2500/450). Take this number (5.55)
and multiply this by 20 to give you a time in minutes. Take this number
(111) and add an additional 20 minutes. This will give you a total cooking
time (131 minutes).
For the gammon
Remove your gammon joint from the plastic wrap but leave it in the netting. In a large saucepan, place the gammon with the peppercorns, bay, cloves, carrot, onion, thyme and celery and cover them with cold water. Bring the pan to the boil and reduce the heat to a simmer.
Simmer the joint for HALF of the cooking time. Once the alotted time is
up, turn the heat off and leave the joint to cool slightly in the stock. Preheat the oven to 180c. Once the joint is cool enough to handle, remove it from the pan and place it onto a large cutting board. Gently remove the netting by cutting it with sharp scissors or a knife. With a sharp knife, remove the rind. Score the fat in a criss-cross pattern. Place the joint into a large roasting dish with a couple of ladles of the stock. Mix together the mustard, runny honey and rapeseed oil to form a thick paste. Smear the paste all over the joint, carefully working it into the scores. Carefully cover the tray with foil. Place it into the oven and roast it for the second half of the cooking time. With 25 minutes remaining, remove the foil and give the ham a good baste with the pan juices. Leave the foil off and cook for the remaining time. Once the joint is nicely glazed, remove it from the oven and rest for 15-20 minutes before carving.
Place the joint on a large chopping and carve in thick slices. Best served warm with picalilli or cold the next day in a soft white bap with loads of mustard mayonnaise!