A delicious recipe that can be enjoyed all year round try this simple muscovado and mustard glazed ham dish. Just as good on Boxing Day as it is on Christmas Day, enjoy with chutney and chilli jams.
Serves 6
Cooking time: 2 hours and 5 mins
What You’ll Need:
- 75g Billington’s Unrefined Light Muscovado Sugar
- 2kg unsmoked gammon joint
- 1 large carrot, peeled and roughly chopped into chunks
- 1 large onion, quartered
- 3 sticks of celery, roughly chopped into chunks
- 2 bay leaves
- A few cloves, to decorate
- 2 tbsp runny honey
- 2 tbsp wholegrain mustard
- 50ml apple juice
What To Do:
- Place the gammon into a large pan, cover with cold water, and add all the vegetables and bay leaves. Slowly bring to the boil and allow to simmer gently for 1 hour and 15 minutes uncovered, skimming off any impurities as it cooks. Remove from the heat and allow to cool in the stock for 2 hours, or until cold.
- Preheat the oven to 190ºC/170ºC fan/gas mark 5. Remove the gammon from the pan and transfer onto a board. Using a small, sharp knife, peel off the rind then score a diamond pattern into the fat and stud with cloves.
- In a small pan, gently heat the Light Muscovado Sugar, honey, mustard and apple juice together until combined. Spread three quarters of this mixture over the surface of the gammon. Transfer onto a deep-sided roasting tin and bake in the oven for 45 minutes, basting occasionally with the remaining glaze and the juices.
- Enjoy hot or cold with Christmas chutney
Recipe from www.billingtons.co.uk
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