Man, I love ham. I really do. I almost put all of that in capitals because this ham deserves capitals. Think of the best ham that you have ever eaten… the answer? You can’t because this is the best ham ever, it’s just that you haven’t eaten it yet. So you need to.
This is such an incredible addition to the table at Christmas and… just any time really that I can make an excuse for ham. Birthday ham? Midsummer ham? Thursday ham? These are all good days to have ham, but the best is Christmas because then you can eat as much ham as you like because its cold outside and Christmas permits overeating in its very essence.
I have bestowed the recipe for this wondrous ham below so you must go forth and make it. Do not deny yourself this perfect ham – the ham doesn’t deserve it and neither do you.
Note: this can be done in one day but it is better if taken over two so that the flavours infuse the joint overnight.
For the infusion:
2kg boneless gammon joint
1 onion, halved
zest of 4 tangerines or two oranges (use a vegetable peeler)
4 star anise
2 litres of ginger beer
For the glaze:
a handful of cloves
4 tbsp clear honey
2 tbsp wholegrain mustard
- Put the infusion ingredients into a large pot, but hold back a cup full of the ginger beer. Lower the joint into the pot and make sure that it is covered (top up with water if necessary).
- Bring to the boil and skim off any surface scum.
- Cover and cook gently for 2 hours.
- Leave to cool in the liquid overnight if possible.
- Preheat the oven to 220 degrees C, fan 200C, gas 7.
- Remove the joint from the pot and set aside the liquid (you can freeze this liquid if you like to use as stock but check that it is not too salty).
- Carefully cut off the skin layer, leaving the fat on the joint. Lightly score the fat from left to right and then the other direction to form diamond shapes and place a clove in each intersection.
- Line a roasting tin with foil.
- Make a glaze by placing all the glaze ingredients into a pan with the cup of ginger beer that you put to one side. Warm the pan until the glaze has thickened and then spoon over the goint.
- Place in the oven for 20-25 mins until the glaze has caramelised.
- Leave to cool completely before slicing.
Now devour it. All of it.