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Baked sugar-glazed whole gammon
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The essence of Chistmas!

Category:
Recipes

Town/Region: Not applicable


Author: Delia Smith
Details: This is THE best recipe for a Christmas ham. I guarantee if you do this once, you will do it every year for Christmas. I make mine a couple of days before Christmas then enjoy it on Christmas Eve, with Christmas dinner and then for a good week after Christmas!

You can do this recipe with a smaller piece of gammon, with the bone removed. If you are, then reduce quantities accordingly of mustard, sugar and cloves.

Serves 20 - 25

Ingredients
1 whole gammon (approx. 12-14lbs)
2 tablespoon made-up English mustard
2 heaped tablespoons demarara sugar
Approx. 24 whole cloves

You'll also need some extra large size baking foil

Pre-heat oven to gas mark 3, 325F (160C)

First you need to soak the gammon. If it's a whole gammon soak for two days in a bucket, changing the water several times. If you are using a smaller cut, then cover it with water, bring to boil and throw out water and it's ready to bake.

To bake, lay out two pieces of foil length and width ways on your roasting tin, with plenty of foil to wrap around the joint. Place the gammon in the centre and bring the foil pieces together to form a pleat so that the gammon is sat in a neat parcel. Try to leave room around the joint for air to circulate.

Bake for 20 minutes per pound. 30 minutes before the end of cooking time, remve the gammon and increase heat to gas mark 7, 425F (220C). Drain off the juices and keep to one side (the jellified fat is good for frying and the stock great for enriching soups and stocks). Peel off the skin (just the skin, removing as little fat as possible), making incisions that should allow you to peel it off in a few strips. Now score the fat into diamond shapes and stud a clove into each diamond centre. Smother mustard all over the joint and then sprinkle sugar all over, pressing it in so that it forms a thick crust. Return the gammon to the oven and bake for further 30 minutes, or until it is a golden colour all over.


Click here to buy Delia Smith's Complete Illustrated Cookery Course
(Link will take you to Amazon.co.uk)



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