Friday, 3 December 2010

Mustard Baked Gammon Ham

At times, a ham just isn't a ham unless you have cooked it yourself! Enjoy this timeless British classic dish, gammon joints come smoked or unsmoked, the taste is somewhat distinct, what is more both taste good using this recipe

We have been using this recipe since we were at The Whitewell Hotel, not too sure were it came from originally but we have almost certainly made a few changes to the original down the years.

We really love to serve this with a mustard mash and buttered leeks with cabbage I like to be classical and serve it with a parsley sauce (Maureen doesn’t like parsley sauce).

Lord Hanson always asked for a Cumberland sauce however Lady Hanson love a citrusy raisin sauce with it but regardless of who had the gammon they in all honesty liked the flavours and it never lasted long enough to be used as leftovers.

I once caught Roger Moore and Michael Caine giggling like children as they were raiding the kitchen fridge at Norwood West for the ham and pickles (happy days).

Serves / Makes:         12 to 15 servings depending on how much your family and guests like it!

Prep-Time:                 overnight

Cook-Time:                1 ½ hours

You Will Need

1 x 5 ½ kilo or 12 pound ham, soaked in cold water for 24 hours, changing the water occasionally

1 onion, quartered

1 leek, cut into 4 pieces

2 sticks celery, cut into 4 pieces

1 carrot, cut into 3 pieces

6 cloves

10 black peppercorns

1 bay leaf

2 tablespoons prepared English mustard

250 grams, demerara sugar, depending on size of ham


Place the soaked ham in a large pan, with the clove studded onions, leek, celery, and carrots add the peppercorns and bay leaf

Cover with water; slowly bring to a boil, skimming any foam that forms on top

As soon as it reaches a boil, reduce the heat to low so that the liquid is only gently simmering. Cover and let simmer until the meat is done. Cook for 20 to 25 minutes per pound after it starts simmering

Pre-heat the oven to 190°C/375°F/Gasmark 5

When done, allow the ham to cool in the cooking liquid until just warm, this makes it easier to remove the skin.

Remove the skin and trim the layer of fat, leaving about a ¼-inch thickness of the fat; the fat can be left as it is or scored, forming a diamond pattern.

Brush the ham with the mustard and sprinkle well with the demerara sugar

Bake the ham for 15 to 20 minutes taking care to baste the ham with juices and the caramelised sugar, when nice and golden brown, remove from the oven and let it rest for 15 to 30 minutes before carving, or leave until cold. Serve and Enjoy!


A raw ham can be soaked specially if it is salty for between 12 to 24 hours in cold water, then brought to a simmer in fresh cold water and cooked for 30 minutes skimming the surface of scum occasionally, If the water is still very salty get rid of it and replace with fresh cold water bring to a boil and take off 30 minutes from the cooking time.
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