We love baked ham and don’t know why so many save it only for Christmas. It’s great for Sunday lunch with champ, cauliflower cheese and greens and there is always loads leftover for sambos (that’s sandwiches for the non-Irish).
Wine Suggestion: lucky us had a bottle of the Jamet IGP Syrah from the Northern Rhône. Jamet is a top producer of Côte Rôtie, which Jono’s company imports, and the Syrah is their joyful entry level wine which is allocated in small lots. We get an allocation of 6 bottles which we happily buy each time a shipment arrives, we wish we could get more. Works perfectly with the ham too.
Honey-glazed baked ham – serves 4 to 6
- 1 x 1.75g gammon joint
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 2 bay leaves
- 12 black peppercorns
- 200ml freshly squeezed orange juice
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp light brown sugar
Soak the gammon in cold water overnight, then rinse well and put into a large saucepan. Cover with fresh cold water and add the onion, carrot, bay leaves and peppercorns. Bring to the boil slowly, then cover and simmer very gently for 1½ hours, skim off any white froth from the surface now and then. Remove from the heat and leave to cool in the liquid.
Heat the oven to 200C/400F/Gas 6.
Remove the gammon from the liquid and cut away the rind leaving a thin layer of fat. Score the fat in a diamond pattern and put the joint into a small roasting tin, then pour in the orange juice.
Mix the mustard, honey and sugar together and season generously with black pepper, then smear all over the gammon. Bake for 25-30 minutes or until caramelised. Leave to rest in a warm place for at least 20 minutes, then carve.
(Original recipe from ‘Neven Maguire’s Complete Family Cookbook, Gill Books, 2016.)
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