Ham. More than just a sandwich filler. I have recently become very conscious about meat quality. We’ve significantly reduced our meat intake and we aim to eat much less but better quality meat and ham is definitely on that list. I am often surprised how few pre-packaged hams are NOT pre-formed and or full of stuff I can’t pronounce! And once you realise that ham is both cheaper and better to make at home you may too convert! And if you make a lot of sandwiches for the fam, baking a ham at the weekend as your main and using the rest throughout the week, you’ll be on a winner!
1.5 kg unsmoked gammon joint – you’re looking for one with the fat and rind still on
Wholegrain mustard – 6 tablespoons
Runny honey – 10 tablespoons
Yep honestly that’s it! But, if you have the inclination you can add some stock veg into your water to enhance the flavour but it’s not essential.
1. First boil – Place the joint in a large pan of cold water. Make sure its completely covered. Bring to the boil. Boil for 5 mins then pour away all the water. This process will significantly reduce the amount of salt which can be found in a standard gammon joint.
2. Second boil – now fill the pan back up with cold water, covering the meat entirely. Bring to the boil, then turn down the heat and simmer for 40 mins. Strain away the water.
Boiling the joint cooks the meat thoroughly, evenly, reduces saltiness and keeps the ham moist.
3. Diamond Scoring – For that traditional scored ham look, allow the joint to cool and gently remove the rind with a sharp knife, ensuring you leave the fat on the joint. Then score the fat diagonally and then again the opposite way to create your diamond scoring
4. Glaze- Whisk together the mustard and honey, using a meat marinade brush spread it around, paying particular attention to the scored fat.
5. Roast – Place the ham in a preheated oven on gas mark 5 for 30-40 mins. Basting part way through. (Check the internal temperature with a meat thermometer to be sure its cooked all the way through)
6. Serve – hot or cold! It will store in the fridge once cooled (un-sliced) for up to 5 days.