A showpiece for entertaining, this ham can be served hot or cold and the remaining leftovers are wonderful teamed with leeks in a cheese sauce.
Serves 6
2kg piece of gammon
750ml apple juice or cider
Water, as needed
1 onion, quartered
Handful of fresh parsley, stalks and heads
8 black peppercorns
2 tsp English mustard
2-3 tbsp Demerara sugar
Cloves, as needed
Preparation Time: 14 minutes. Cooking Time: 2 hours 40 minutes.
1. Place the gammon joint in a saucepan and pour over the apple juice or cider, then top up with enough water to barely cover the meat.
2. Add the onion, parsley and peppercorns. Cover with a lid and bring to the boil and simmer for 10 minutes.
3. Place in the oven. CAST OVEN: Place on the floor grid on the floor of the simmering oven or oven on B1 setting. FAN OVEN: preheated to 140°C/275°F. Cook for 25 minutes per 450g (approximately 1 ¾-2hours).
4. Remove the gammon from the liquid, cool a little. Remove any string, using a sharp knife peel off the rind. Score the fat into a diamond pattern.
5. Place the gammon onto a piece of Bake-O-Glide in an AGA roasting tin then spread the English mustard thickly over the fat and press Demerara sugar all over the mustard.
4. CAST OVEN: Slide the tin on the lowest set of runners in the roasting oven or oven on R8 setting. FAN OVEN: preheated to R7/200°C/400°F. Cook until the top is nicely browned, about 15-20 minutes.
5. Place on a serving dish and garnish the diamonds of fat with cloves.
TIP: mix cubes of leftover ham in a cheese sauce with cooked leeks, pour into an ovenproof dish, sprinkle with cheese and heat in the roasting oven, oven on R6 setting or fan oven on 200°C/400°F until hot and golden.
