Sat, 16 December 2017
ingredients:
2.5 - 3 kg ham (boneless)
3 litres of cola
1 onion sliced
1 tablespoon of black peppercorns
8 whole cloves
3 star anise
40g peeled orange zest
1 Cinnamon stick
4 cloves garlic crushed
Pinch of Nutmeg
For the Maple Mustard Glaze:
ingredients:
250g maple syrup
300g mulled wine /cider
1 Cinnamon stick
150g Dijon mustard
1/4 tsp Mustard powder
method:
1. Place ham in a pot of cold water for 12-24 hours to remove salt from ham, you can change water a few times during this process
2. Pre heat oven to 120c -/ gas mark 2
3. Make incisions in the surface of the ham
4. Place gammon into deep roasting tray and pour in cola enough to cover ham
5. Add to this the garlic, orange peel, cinnamon stick, nutmeg, onion, black peppercorns and star anise
6. Cover the tray with tin foil and bring to a simmer on the hob
7. Transfer to pre heated oven for 4.5 hours, remove from oven and leave to cool in its own juices for up to 1 hour
8. Make the glaze by placing maple syrup into pan and heat till boiling (10 mins)
9. Remove from heat and add Mulled wine or cider and Cinnamon stick and reduce by half
10. Remove from heat and take out Cinnamon stick, add Dijon mustard and Mustard powder and combine
11. To finish ham, preheat oven to 200c/ gas 6
12. Remove ham from roasting tray, remove skin using a sharp knife and score the fat.
13. Place on wire rack and with tray underneath, gently brush glaze all over the ham and place in oven for 10 mins
14. Apply a second layer of glaze over ham and return to oven for another 10 mins
15. Remove from oven and rest for 10 mins before carving
