Christmas Ham
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spoon, 1 Salad spinner
Preparation steps
1.
Place the gammon in a large pan with the onion, carrot, leek, peppercorns and bay leaf. Bring to a boil and simmer very gently for about 2 hours, skimming off any scum that rises to the surface. Add more boiling water if necessary.
2.
Heat the oven to 190ºC (170º fan) 375ºF, gas 5. Remove the gammon from the pan and let it cool a little. Cut away the skin leaving a layer of fat and score a criss cross pattern in the fat with a sharp knife.
3.
Carefully lift the gammon into a roasting tin and stud the fat with the cloves. Heat the marmalade in a small pan until melted then brush all over the gammon.
4.
Roast in the oven for about one hour, basting every 20 minutes. Let the ham rest for at least 20 minutes before serving. It can be made up to 2 days in advance and is good warm or cold.
