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A showpiece for entertaining, this ham can be served hot or cold and the remaining leftovers are truly wonderful teamed with leeks in a cheese sauce.
Ingredients
Serves 6-8
- 2kg (4½ lb) piece of gammon
- 750ml (1½ pints) apple juice or cider
- Water
- 1 onion, quartered
- Handful of fresh parsley, stalks and heads
- 8 black peppercorns
Glaze:
- 2 rounded tsp English Mustard
- 2-3 tbsp Demerara sugar
Garnish:
- Maraschino cherries or cloves
- Caramelised Cox’s apples
Method
Place the gammon joint into a saucepan and cover with water, bring to the boil. Drain off all the water and rinse themeat. Replace in the clean saucepan and pour over the apple juice or cider, then top up with enough water to barely cover the meat. Add the onion, parsley and peppercorns. Cover with a lid and bring to the boil and simmer for 10 minutes.
2, 3 and 4 oven AGA: Place on the floor of the simmering oven
and simmer for 1½ - 1¾ hours.
Remove the gammon from the liquid, cool a little and remove any string. Take a sharp knife and peel off the rind. Score the fat into a diamond pattern. Place the gammon onto a piece of Bake-O-Glide in the AGA roasting tin then spread ready-made mustard thickly over the fat and press Demerara sugar all over the mustard.
2, 3 and 4 oven AGA: Slide the tin on the lowest set of runners in the roasting oven and cook until the top is nicely browned, about 15-20 minutes.
Place on a serving dish and garnish the diamonds of fat with maraschino cherries (fixed with part of a cocktail stick) and/or cloves. Serve accompanied with caramelised apples, made by sautéing quarters of Cox’s apple in butter and sugar.
Tip: Ideas for leftovers - mix cubes of ham in a cheese sauce with cooked leeks, pour into an ovenproof dish, sprinkle with cheese and heat in the roasting oven until hot and golden.
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