Muscovado and mustard glazed ham - recipe

Ingredients

Recipe , Muscovado , Gammon , Ham , Mustard

1
Place the gammon into a large pan, cover with cold water, and add all the vegetables and bay leaves. Slowly bring to the boil and allow to simmer gently for 1 hour and 15 minutes uncovered, skimming off any impurities as it cooks. Remove from the heat and allow to cool in the stock for 2 hours, or until cold.

For this step you'll need:
- 2kg Gammon
- 1 Carrot(s) large, peeled and chopped into chunks
- 1 Onion(s) large, quartered
- 3 Celery sticks
- 2 Bay leaf
2
Preheat the oven to 190ºC (170ºC fan, gas mark 5). Remove the gammon from the pan and transfer onto a board. Using a small, sharp knife, peel off the rind then score a diamond pattern into the fat and stud with cloves.

For this step you'll need:
- Cloves to decorate
3
In a small pan, gently heat the light muscovado sugar, honey, mustard and apple juice together until combined. Spread three quarters of this mixture over the surface of the gammon. Transfer onto a deep-sided roasting tin and bake in the oven for 45 minutes, basting occasionally with the remaining glaze and the juices.

For this step you'll need:
- 75g Unrefined light muscovado sugar
- 2 tbsp Honey
- 2 tbsp Wholegrain mustard
- 50ml Apple juice
4

Enjoy hot or cold with Christmas chutney.

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