A ham is the leg of a pig that is cured separately and sold cooked. However, this recipe uses a gammon joint, which is cured as-part of the whole side of the pig and sold uncooked.
SERVES 8-10
1.8 kg (4 lb) middle gammon joint
2 medium onions, skinned and quartered
2 medium carrots, thickly sliced
1 bay leaf
5 black peppercorns
cloves, to garnish
demerara sugar, to glaze
1. Weigh the gammon and calculate the cooking time, allowing 20 minutes per 450 g (1 lb) plus 20 minutes. Place the gammon in a large pan and cover with cold water. Bring slowly to the boil, then drain.
2. Return the gammon to the saucepan. Add the vegetables, bay leaf and peppercorns, cover with cold water and bring slowly to the boil. Skim the surface with a slotted spoon. Cover and boil for half the calculated cooking time.
3. Drain and wrap the gammon in foil. Place in a roasting tin and bake at 180°C (350°F) mark 4 until 30 minutes before the cooking time is completed.
4. Remove the foil and rind from the gammon. Score the fat in diamonds and stud with cloves. Sprinkle the surface with demerara sugar and pat in.
5. Bake at 220°C (425°F) mark 7 for 30 minutes, until crisp and golden. Serve hot or cold.
