Rowse Honey Glazed Ham with Pickled Plums
By Rowse
Published on 25 April 2022
This honeyed ham is just as good straight from the oven, carved into thin slices and drizzled with honeyed cider gravy; or as leftovers, with pickles, salad and crusty bread.Time and servings
2 hrs 45 minsTotal time
8Servings
25 minsPrep time
2 hrs 20 minsCooking time
Ingredients
- 2 whole cloves, for the glaze, plus 1/4 tsp ground cloves
- 2 bay leaves
- 500 ml of dry cider
- 2 tbsp of rowse honey pure & natural
- 2 tsp of wholegrain mustard
- 1.5 kg of smoked gammon joint, soaked overnight in cold water, drained
- 1 carrot, quartered
- 1 onion, quartered
- 0.5 tsp of peppercorns
Method
Step 1
Put the gammon joint into a flameproof casserole a little larger than the joint, add the carrot, onion, bay leaves and peppercorns, the cider and enough boiling water to just cover the joint (around 450 - 600ml). Bring to the boil then add the lid and transfer to a preheated oven set to 190°C/375°F/Gas 5 and cook for 35 minutes per 500g/1lb 2oz.Step 2
Lift the joint out of the pan and transfer to a small roasting tin, allow to cool for a few minutes then cut away the rind. Score the fat underneath in criss-cross lines with a knife then insert a few cloves into the squares of fat.Step 3
Mix the honey, mustard and ground cloves then spread this over the fat. Add two ladleful of the cooking liquid to the base of the roasting tin then return the joint to the oven, uncovered for 30-35 minutes, basting once or twice with the cooking juices until a deep brown.Step 4
If serving hot, transfer the joint to a serving plate, carve into slices and serve with spoonfuls of the honeyed cider pan juices. If serving cold, leave the ham to cool and serve sliced with salad and pickled plums, see below.