To make your Christmas ham, you’ll need to buy a gammon – choose smoked or unsmoked and on or off the bone, according to your recipe and preference.
3KG Gammon Joint
Friars Farm Marmalade
2 carrots halved
2 onions halved
2 leeks halved
small handful of coriander seeds
2 bay leaves
small amount of cloves for top of ham
Pop your soaked/washed gammon in a large stock pot or preserving pan and nestle the vegetables, bay leaves and corriander around it. Pour over enough water to cover the gammon and bring to a simmer. Cover with a lid and cook for 2 hrs, turning once.
Heat oven to 190C/170C fan/gas 5. Remove the joint from the poaching liquid and place in a roasting tin. Remove the ties around the gammon and score all over in a diamond pattern and stud with cloves.
Brush half the mixture over the gammon, then bake for 15 mins. Brush on another layer and bake for another 15 mins or until golden and sticky (depending how much flavour you want on your ham). Rest for 15 mins before slicing, or eat cold over the next few days.