Honey-baked ham

Honey-baked ham

By
From
Mark Hix On Baking
Serves
8-10
Photographer
Jason Lowe

A home-made baked ham or gammon is a great thing to have around during festive periods to serve as a main course, or as part of a buffet. I also love it for breakfast with a fried duck's egg and mustard. If you’re using a tender joint I would suggest baking it directly following the method above. If, however, you are using a secondary cut like a shoulder joint or a hock then try boiling it until tender first then finishing it as above.

Ingredients

Quantity Ingredient
1 x 2kg ham or gammon, uncooked, boned and rolled, with or without the rind
12 cloves
80g brown sugar
1/2 tablespoon coarsely ground black pepper
150-200g clear honey

Method

  1. Preheat the oven to 160°C.
  2. Score the skin or fat of the ham joint with a knife in a criss-cross pattern about 5 mm deep, then stud the cloves in randomly. Line a roasting tray with two or three layers of foil and place the ham on top. Scatter over the brown sugar and pepper.
  3. Place the ham in the oven and bake for half an hour. Spoon over a quarter of the honey and continue to cook, basting regularly and adding a further quarter of the honey every half an hour, for a further 2 hours. Turn up the oven up to 200°C for about 20–30 minutes so the ham is nicely glazed. If the basting juices begin to burn during cooking, just add a little water to the tray.
  4. Remove from the oven and transfer the ham to a fresh dish and continue coating it with any excess cooking juices while it is cooling. Serve the ham at room temperature or cold.
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