Cider and Mustard Baked Ham
Simple classic flavours, apple and mustard. Makes a fabulous deep purple-pink ham with a caramel crust.
2.4 Kg gammon (I chose a half smoked one which I soaked for a few hours in water just to make sure it wasn't too salty)
1L Apple juice
3 bay leaves
1 heaped teaspoon 5 spice
2 heaped tablespoons honey
4 heaped tablespoons Dijon mustard
1 Put ham in cider, apple juice with the peppercorns, bay leaves and onion (peeled and chopped in half) - top up with water if you need to so that ham is just covered - bring to boil, skim off any scum and simmer for 20 mins per 450g - 1h50 for this ham.
2 Remove ham from liquid (I then reduced this down a bit to make 2L of stock which is now in 500ml portions in the freezer ready for a hamy risotto and/or pea soup) and allow to cool a bit whilst you heat the oven to 160 degrees.
3 Mix 5 spice, mustard and honey to make glaze. Remove the skin from ham, discard it it is of no use anymore, and diamond score fat then rub in glaze.
4 Pop it in the oven for 20-30 mins until the fat has started crisping up and going dark caramel colour. Eat hot or, my preference, cold with a bit of mustard or interesting relish, will be good for up to 4 days (if it lasts that long…).