Baked Ham with Brown Sugar and Mustard Glaze
A 1.5kg (3.3lb) boneless smoked gammon joint
1 large onion
2 x bay leaves
1 tsp black peppercorns
For the glaze:
100g soft brown sugar, 2 tbsp Dijon mustard, 2 tbsp wholegrain mustard, 2 tbsp spiced rum (optional) and 1 tbsp cloves.
- Place the gammon in a large pan and cover with cold water. Add the onion, peeled and quartered along with the bay leaves and peppercorns.
- Bring to the boil and simmer for one hour. or approx. 20 mins per pound. Remove from the pan and leave to cool for 10 minutes.
- Using a sharp knife, carefully remove the skin from the ham joint but leave as much of the fat as possible behind. Score the fat in a diamond patterns taking care not to score into the meat.
- Preheat the oven to 190C/375F and line a baking tray with foil.
- Mix the glaze ingredients until combined. Spoon ¾ of the mixture onto the ham. Place in the oven and cook for 25 mins, basting with the remaining glaze in the last 10 minutes of cooking.
- Remove from the oven and rest the meat for 10 minutes before carving.
Serving suggestion – this goes wonderfully well with a creamy potato salad and some seasonal greens topped with a knob of butter and a squeeze of lemon juice.