Sugar-baked ham

Sugar-baked ham
Serves: 6-8
  • 2 kg unsmoked boneless gammon joint
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 leek, chopped
  • 2 bay leaves
  • approx 25 cloves for studding
  • good handful dark soft brown sugar
  1. Soak gammon in cold water for 24 hours.
  2. Place in a large pan, thick skin down, and cover with cold water. Add carrot, onion, leek and bay leaves, place on a high heat and bring to a boil, then turn down to simmer for around 2½ hrs, topping up with boiling water if necessary. Scoop off any impurities that rise to the top. When done, the ham should ‘give’ when poked with a skewer (72C if you have a probe).
  3. Pour liquid away (dilute with equal water for a soup base), then let ham cool while you heat the oven to 190C/Gas 5.
  4. Lift ham to a roasting tin, cut away the top layer of skin leaving an even layer of fat.
  5. Score fat in a criss-cross and stud cloves all over.
  6. Clad with the sugar (don’t worry, it will fall off when cooking).
  7. Roast for 40-50 mins, basting 3-4 times.
  8. Turn pan round a few times during cooking for an even colour. Remove from oven and rest for 15 mins before carving (or roast up to two days ahead and serve cold).


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