Slow-Cooked Black Treacle Ham
Nothing will ever take the place of my Ham in Coca-Cola from Bites in my heart or on my table but this slow-baked ham is a revelation of a different sort. Instead of being boiled and then transferred to a hot oven to be glazed, I cook it so, so slowly, in the oven, draped with black treacle, then wrapped in foil, so that it steams sweetly in the low heat. I then remove the ham from the oven and its foil, take off the rind, stud the layer of fat on top with cloves and cover with a mustardy black treacle glaze, and put the joint briefly back in a very hot oven. Cooked like this, the meat is astonishingly tender and carves into thin slices with ease; there is also very little shrinkage, and no wrangling with large joints of meat in boiling liquid.
Nothing will ever take the place of my Ham in Coca-Cola from Bites in my heart or on my table but this slow-baked ham is a revelation of a different sort. Instead of being boiled and then transferred to a hot oven to be glazed, I cook it so, so slowly, in the oven, draped with black treacle, then wrapped in foil, so that it steams sweetly in the low heat. I then remove the ham from the oven and its foil, take off the rind, stud the layer of fat on top with cloves and cover with a mustardy black treacle glaze, and put the joint briefly back in a very hot oven. Cooked like this, the meat is astonishingly tender and carves into thin slices with ease; there is also very little shrinkage, and no wrangling with large joints of meat in boiling liquid.
- Carbohydrate 21.4353290782776 g
- Cholesterol 0 mg
- Fat 0.207159548588564 g
- Fiber 0.264960004628825 g
- Protein 0.103224000209425 g
- Saturated Fat 0.0416817387548542 g
- Serving Size 1 1 -12 serving(s) (28g)
- Sodium 26.166262875347 mg
- Sugar 21.1703690736487 g
- Trans Fat 0.0409749000831316 g
- Calories 84 calories
Step-by-step
- Preheat the oven to 250degreesC/gas mark 9/450°F, and let your gammon come to room temperature.
- Line a large roasting tin with a layer of foil, and then sit a wire rack on top of this foil.
- Tear off a large piece of foil (big enough to wrap around the ham) and place this over the rack on the roasting tin.
- Tear off a second, large piece of foil and place on top, but in the opposite way to the first, so you have 4 corners of foil ready to wrap your ham inches.
- Sit the gammon on the foil and then pour the black treacle over it, straight onto the rind, letting it run down both sides.
- Don’t worry too much about spreading it over the ham, as once it’s in the heat of the oven, it will coat the ham well enough.
- Now lift up the sides and ends of the first layer of foil and make a seal at the top, leaving some room around the gammon, then seal the ends.
- Then take up the other piece of foil and do the same: you are trying to create a good seal around the gammon, so pinch together any open gaps that remain.
- Finally, tear off another piece of foil and put over the top of the whole parcel, making sure it’s well sealed.
- Put carefully into the oven and let it cook for 30 minutes, then turn the oven down to 100degreesC/gas mark 1/4/200degreesF and leave for a further 12–24 hours.
- The following day, take the gammon out of the oven and open up the foil seal.
- It will have made some liquid, which you can reserve to moisten the carved meat later.
- Carefully lift the gammon out onto a board, snip and remove the string, and peel off the rind to leave a good layer of fat.
- Increase the oven temperature to 200degreesC/gas mark 6/400°F.
- Using a sharp knife, cut a diamond pattern in the fat layer, drawing lines one way and then the opposite way, about 2cm/3/4-inch apart.
- Stud the centre of each diamond with a clove, then mix together the black treacle, demerara sugar and Dijon mustard in a bowl and spread over the fat on the ham.
- It will dribble off a bit, so just spoon it back over the gammon before putting back in the oven for 20 minutes, by which time the glaze will be burnished and blistered in the heat.
- Remove from the oven, and transfer to a board.
- Let it rest for 10–20 minutes before carving into thin slices.
- NOTE FOR THE US: Fully cooked hams are more common in the US and if you use one of these, then try to choose one with the rind still on and not spiral cut. Smear the rind of the ham with 2 tablespoons of molasses then wrap it in a baggy aluminum foil package with tightly sealed edges. Sit it in a roasting pan and reheat following the producer’s instructions for oven temperature and time. When the ham has heated through uncover it and reserve juices and use sparingly to moisten ham once sliced. Carefully remove the rind, leaving a good layer of fat, then follow the instructions for glazing the ham.
- STORE NOTE: Cool leftovers as quickly as possible, then cover (or wrap tightly in foil) and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days.
- FREEZE NOTE: Freeze in an airtight container (or wrapped in foil, and then put in a resealable bag) for up to 2 months. Defrost overnight in fridge before using.
Slow-Cooked Black Treacle Ham: A Culinary Journey
As a busy professional, time is often my most precious commodity. Finding recipes that deliver both delicious flavor and convenience is essential. This slow-cooked black treacle ham is a perfect example of a dish that excels on both fronts. The extended cooking time, while seemingly counterintuitive, is actually what makes this ham so exceptionally tender and flavorful.
The process is surprisingly straightforward. The ham is essentially self-sufficient during the lengthy low-temperature bake, requiring minimal supervision. The initial wrapping in foil ensures the ham steams gently, resulting in incredibly moist and succulent meat. This method eliminates the need for boiling, a time-consuming step many traditional ham recipes include. And let’s be honest, who has time for that during a busy work week?
The final glazing stage is where this ham truly shines. A simple combination of black treacle, demerara sugar, and Dijon mustard creates a stunningly rich and glossy glaze. The cloves studding the fat add a subtle, aromatic touch that complements the sweetness of the treacle perfectly. The result is a ham that's both visually impressive and absolutely delicious.
Beyond the Recipe:
This ham isn't just a dish; it’s a statement. It’s a declaration that even with a packed schedule, you can still create something truly special and memorable. It’s a symbol of taking pride in your culinary skills, even when those skills need to work in tandem with efficiency and a streamlined approach.
This recipe has become a staple in my culinary repertoire. It's versatile enough to grace any occasion—from a casual weekend brunch to a more formal dinner party. The leftovers are equally delightful, making it a practical choice for meal prepping and reducing midweek cooking stress.
The beauty of this slow-cooked ham lies in its simplicity and its ability to consistently deliver exceptional results. With minimal effort and a little patience, you can transform a humble joint of ham into a centerpiece that will impress your family and friends.
Tips and Variations:
• For an even richer glaze, try adding a touch of maple syrup or honey.
• If you prefer a spicier kick, incorporate a pinch of cayenne pepper into the glaze.
• Feel free to experiment with different types of mustard, such as wholegrain or honey mustard.
• Leftover ham can be used in sandwiches, salads, or pasta dishes, extending its deliciousness for days.
This slow-cooked black treacle ham is more than just a recipe; it's a shortcut to a luxurious meal without the fuss. Embrace the simplicity, enjoy the process, and savor the incredible taste!
Ingredients:
- 1 tablespoon Dijon mustard
- 1 boneless pork leg rind on (joint boneless gammon)
- 0.33 lb black treacle
- 1 tablespoon whole cloves
- 4 tablespoons black treacle
- 4 tablespoons demerara sugar
