Don't fancy turkey for Christmas? Mark Sargeant shows us a tasty alternative using a smoked gammon.
2kg smoked boneless gammon joint
1 carrot, chopped
1 onion, peeled and chopped
1 leek, trimmed and chopped
1 cinnamon stick
1 tsp peppercorns
1 tsp coriander seeds
2 bay leaves
For the honey glaze:
200g demerara sugar
25ml cider or white wine vinegar
1 tsp mustard powder
1 tsp turmeric
1 tsp powdered ginger
1 tbsp soy sauce
1. Put the gammon in a large pan and cover with cold water. Add the carrot, onion, leek, cinnamon, peppercorns, coriander seeds and bay. Bring to the boil, then turn down to simmer for around 2 hours, topping up the water if necessary. Skim off any impurities that rise to the surface.
2. Let the ham cool in the liquid and remove, saving the stock for soups. Heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, and pat dry.
3. To make the glaze, put all the ingredients in a bowl and mix well adding a good pinch of salt.
4. Pour half of the glaze over the fat of the ham, roast for 15 minutes, then pour over the rest and return to the oven for another 20 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking, so the fat colours evenly, and keep basting.
5. Remove from the oven and allow to cool to at least room temperature before serving.