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Every year my mother out-does herself with her Christmas gammon/ham. This year, I made a point of extorting her famous recipe from her so that it can forever be preserved on the internet.

If you’re looking for a gammon recipe, look no further. This one is the best. 

I hope you’ll all love this recipe as much as I do!

To Boil the Ham:

5 – 8 kg ham
1 – 2 whole carrots
1 turnip
1 large onion, with 2 – 4 whole cloves stuck in it
1 sprig of parsley or fresh herbs
1 bayleaf
5 black peppercorns
5 ml mustard powder
15 ml brown sugar

Place the ham in a large pot (we use a pressure cooker so the meat is extra tender). Cover with cold water and add the remaining ingredients. Bring to a boil, cover with a lid and reduce the heat.

Leave the ham to simmer, allowing 30 minutes per 500 g or until a thread of meat can be pulled away easily. Remove ham from liquid, leave to cool for a few minutes before removing the outer skin. Return the ham to the cooking liquid and leave to cool before glazing. This will make sure that the ham stays succulent.

Note: You can sort of go a bit crazy with what you throw into the pot. Feel free to throw in whatever else you may fancy, within reason of course!

For the Glaze:

250 ml apple cider or apple juice (or pineapple juice or whatever else you may like. Many people use Coca-Cola as well)
30 ml brown sugar
30 ml honey or golden syrup
10 ml mustard powder

Use a sharp knife to make criss-cross cuts about 5 mm deep and 20 mm apart to form a diamond pattern. You may stick a whole clove into the points of each diamond for extra flavour.  Combine the glaze ingredients and spoon half the mixture over the ham and bake at 160 degrees Celsius for 30 – 45 minutes. Spoon the remaining mixture over the ham at regular intervals while baking.

Serve hot or cold, and enjoy!