Mustard Baked Gammon Ham
We have been using this recipe since we were at The Whitewell Hotel, not too sure where it came from originally but we have made a few changes to the original (I assume).
We have been using this recipe since we were at The Whitewell Hotel, not too sure where it came from originally but we have made a few changes to the original (I assume).
- 1 bay leaf
- 12 pound ham soaked in cold water for 24 hours, changing the water occasional
- 1 onion quartered and studded with the cloves
- 1 leek cut into 4 pieces
- 2 ribs celery cut into 4 pieces
- 1 carrot cut into 3
- 6 cloves
- 10 black peppercorns
- 2 tablespoon english mustard
- 8 ounce demerara sugar depending on size of ham
- Carbohydrate 20.5416186209375 g
- Cholesterol 166.01480742 mg
- Fat 144.563133582433 g
- Fiber 1.52251072222562 g
- Protein 21.0796024916551 g
- Saturated Fat 47.5248276098741 g
- Serving Size 1 1 Serving (306g)
- Sodium 1700.39549600224 mg
- Sugar 19.0191078987119 g
- Trans Fat 13.0207932173135 g
- Calories 1463 calories
Step-by-step
- Place the soaked ham in a large pan, with the clove studded onions, leek, celery, and carrots add the peppercorns and bay leaf
- Cover with water; slowly bring to a boil, skimming any foam that forms on top
- As soon as it reaches a boil, reduce the heat to low so that the liquid is only gently simmering. Cover and let simmer until the meat is done. Cook for 20 to 25 minutes per pound after it starts simmering
- Pre-heat the oven to 190C, 375F, Gasmark 5
- When done, allow the ham to cool in the cooking liquid until just warm, this makes it easier to remove the skin.
- Remove the skin and trim the layer of fat, leaving behind some fat; the fat can be left as it is or scored, forming a diamond pattern.
- Brush the ham with the mustard and sprinkle well with the demerara sugar
- Bake the ham for 15 to 20 minutes taking care to baste the ham with juices and the caramelized sugar, when nice and golden brown, remove from the oven and let it rest for 15 to 30 minutes before carving, or leave until cold.
Standard ingredient lists omit the physical transformation that occurs when curing salt meets prolonged simmering water. Achieving the right bite requires deliberate management of protein structures during both the boiling and roasting phases.
- Submerge the joint in cold water for a full 24 hours to draw out excess sodium before the heat hits the meat.
- Maintain a gentle simmer rather than a rolling boil, calculating 20 to 25 minutes per pound to keep the muscle fibers from seizing up and turning stringy.
- Leave an even layer of fat measuring roughly a quarter-inch thick after peeling away the skin; completely stripping the fat removes the necessary medium for the demerara sugar to melt into during baking.
- Score the remaining fat in a tight diamond pattern to allow the English mustard to penetrate deeper into the surface.
- Bake at 190°C and baste every few minutes to prevent the sugar crust from burning before the interior reaches serving temperature.
Allowing the joint to rest for at least 15 minutes before carving lets the internal juices redistribute properly. Rushing this final pause results in dry slices.
