Thursday, 8 August 2013

Orange and Honey-Glazed Ham

I've been meaning to share this recipe for a while, since I made it for dinner when my boyfriend's cousin and her husband came over. In fact he was her boyfriend at the time and they've been married for two months, so that shows how long ago this was! Unfortunately I can't remember the exact recipe I used, but this is pretty easy to make.

You need a large gammon joint, and a pan big enough for it to sit in. Some recipes suggest soaking the ham or gammon in water to remove the saltiness, but these days the method used to cure the meat means it isn't as salty as it once was (at least, that's what I read online). I didn't soak this and it tasted fine. Stud the meat all over with cloves.

Cover the ham with water, bring to the boil and then reduce to a simmer - how long it will take depends on the size of the meat. A lot of the fat will come out which is why the water in this picture looks cloudy. Some recipes suggest cooking the ham in orange juice, then using that to make a sauce, but I prefer to discard the cooking liquid as it gets quite oily and salty.

In a small bowl mix the juice and rind of one orange, with 2 tbsp honey

When the gammon is almost cooked, make some small cuts and pour the sauce over, so it penetrates the meat. Spoon the orange rind over the top, then cook in the oven for 20 minutes on a medium-high heat to glaze.

Slice and serve with mashed potatoes.

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