Rum spiced roast ham
Author: Maldon Salt www.maldonsalt.co.uk
- 450ml black treacle
- 4kg gammon joint, boneless
- 2 bay leaves
- ½ an orange
- 1 cinnamon stick
- 1 star anise
- 6 black peppercorns
- 6 cloves
- 50ml spiced rum
- 2 tbsp black treacle
- 1 tbsp Dijon mustard
- 1 tsp Maldon salt
- Olive oil
- Traditionally, a gammon joint would require soaking overnight to remove some of the strong salt from the cure. However, some butchers use cures which don’t require this – check with your butcher first if you are unsure.
- Take a large pan, big enough to hold your ham, and fill it up halfway with water. Add the black treacle and mix well. Add your gammon joint and top up the pan with some more cold water until it just covers the ham. Add the bay leaves, half an orange, cinnamon stick, star anise, black peppercorns and cloves. Place on the hob, bring the liquid to the boil and then reduce to a low simmer. Simmer for 2 hours 30 mins. Keep topping up the water level if necessary to ensure the ham is evenly covered.
- Preheat the oven to 180C/Gas 4.
- Remove the ham from the heat and allow to cool slightly before removing carefully from the water.
- Place the ham on a large baking tray and using a sharp knife, score the skin in a diamond pattern. In a small bowl, mix the spiced rum, 2 tbsp black treacle, Dijon mustard, Maldon salt and 1 tbsp olive oil. Use a pastry brush to rub this glaze all over the ham.
- Place into the oven for 15-20 mins. Remove from the oven and brush again with any remaining glaze.
- Let the ham rest for 30 mins before slicing and serving.