Mustard Encrusted Gammon
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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.
- 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.
- Add the onion, parsley and peppercorns. Cover with a lid and bring to the boil and simmer for 10 minutes.
- 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).
- 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.
- 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.
- 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.
- 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.
