Time and servings
Ingredients
5 total- 50 g of cloves
- 2 kg of unsmoked boneless gammon joint
- 2 tbsp of dijon mustard
- 2 tbsp of dark brown cane sugar
- 1 orange, zest only
Method
4 stepsStep 1
Place the gammon in a large pan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cover with a lid. Cook allowing 30 minutes per 450g (i.e. a joint weighing 2kg will need about 2 hours 10 minutes).
Step 2
Preheat the oven to 200ºC/Gas 6. Remove the ham from the water and place on a chopping board. If there is a rind, remove it using a sharp knife. Then make diagonal cuts in the remaining fat, to create diamond shapes and stud the centre of each diamond with a clove.
Step 3
Mix the orange zest with the mustard and smear over the fat. Once covered with the mix sprinkle with the sugar. Stand the meat in a roasting tin, fat side up and cook in the preheated oven 15 minutes until glazed.
Step 4
Remove from the heat and allow to cool if serving cold. Alternatively let the meat rest for about 20 minutes before carving.