Ham, or gammon, is a great joint of meat to cook. Either as part of a roast, for salads, quiches, pies and sandwiches – it’s satisfyingly moreish! Here is a recipe that can be adapted as to what is in the cupboard.
- Joint of Gammon Ham (Any size will work, just cook according to the timings on the packaging)
- Mustard Powder
- All Spice
- Grated Nutmeg (or mace)
- Splash Ginger Wine or White Wine
- 2 heaped tbsp Soft Dark Brown Sugar
- Put the ham joint in a large pan of hot water, add in some mustard powder, cloves, all spice and nutmeg and boil for however long the packaging suggests. We had a joint that required 90 minutes in the water. Whilst simmering, skim off any scum from the surface
- Preheat the oven to 170c (fan)
- In a small bowl, mix some mustard powder, sugar, all spice and nutmeg with a splash of ginger or white wine and pop to one side
- Remove the joint from the water and cut off any skin, leaving a layer of fat. Score diagonal lines in the fat to create diamonds and place a clove at each cross. Cover the fat with the spice mix and pop on a baking tray in the oven for the recommended time – Our joint took about 35 minutes
- Remove from the oven and rest for 30 minutes and serve
My favourite thing we leftover meat is a cold ham and mustard sandwich on soda bread!