Maple & mustard glazed ham
I found this recipe originally from the BBC Good Food
Having a roasted glazed gammon on Christmas Eve has been a tradition passed down to me by my mother and wow the one meal I really looked forward to over and above the turkey the next day.
What I love about this meal is one can play with so many glazes, it’s fun. I have tried sooo many now and being a maple addict when I saw this one, it was a wohoo moment I must try that. Now I don’t cook glazed gammon only for Christmas Eve but it is a definite must on that particular night. It has to go with baked potatoes, broad beans in white sauce, hot pineapple rings and whatever else you fancy popping on. That is my regular routine and this maple delight was definitely a success.
I think in the UK one cannot get what I call ‘proper’ maple syrup in the supermarkets. We had visitors over from Canada not that long ago and they just happened to give us a bottle and it was shocking the difference between that and what we have, it was like something totally different, I feel slightly cheated now when I have to get it from the supermarket. I need a regular Canadian supplier, anyone interested? lolol
So I present to you my 2nd meal/food donation for the Fiesta Friday party #48!
Maple & mustard glazed ham
Prep:30 minsCook:2 hrs, 40 mins
Serves 8 – 10
- 1 whole leg of gammon, smoked or unsmoked, around 5kg weight bone-in
- 1 cinnamon stick
- 1 tsp peppercorns
- 1 tsp coriander seeds
- 2 bay leaves
- about 25 whole cloves
For the glaze
- 200ml maple syrup
- 2 tbsp coarse-grain mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
- Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
- Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.
I would love to know if any of you ever make this.
What is your Christmas Eve food tradition if you celebrate Christmas on the 25th? I mean what dish other than turkey do you like to have?
Big hugs, Justine xxx
I hope you are still celebrating.
© Justine Nagaur