This is an unusual way of cooking ham. It takes a bit of time, but it is well worth the effort.
- 2 kg gammon joint, soaked overnight
- 2 carrots, peeled
- 1 small leek, washed and cut in half
- 4 sticks of celery
- 2 bay leaves
- 1 organic vegetable stock cube
- 1 small onion, peeled and cut in half
- 2 tbsp black peppercorns
- 20 cloves optional
- 100 ml stout
- 140 g dark brown unrefined sugar
- 100 g runny honey
- Place the gammon joint in a large pan.
- Cover with water and bring to a boil; once boiling, simmer for 5 minutes, and taste.
- If the water is salty, then discard and start again. If not, then add a little salt to taste.
- Add the vegetables, herbs and black peppercorns. Turn the heat down and simmer for bang on 2½ hours. You may need to top up with boiling water to keep the ham covered.
- Then turn off the heat and leave to rest.
- Drain well and remove the strings, cut off the skin and score the fat.
- Warm the stout, sugar and honey together until thick and syrupy.
- Pre-heat the oven to 180C Gas 4.
- Place the ham into a clean non-stick tray, spike with cloves, pour over a little stout mixture and place in the preheated oven; bake for 15 minutes.
- Keep spooning the warm mixture over the gammon until you end up with a beautifully glazed joint.
- Remove room the oven and leave to cool slightly, lift off and place on a ham spike or clean large plate.
- Serve hot or cold with relish and mashed potatoes.
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