kg (4lbs) Ham 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
Drain and wrap the ham in foil. Place in a roasting tin
and bake at180C (350F) mark 4 until 30 minutes before cooking
time is completed.
Remove the foil and rind from the ham and score the fat
in diamond shapes and stud with cloves. Sprinkle the surface
with demerara sugar and pat in.
Bake at 220C (425F) mark 7 for 30 minutes until crisp and
golden. Serve hot or cold.
if Boiled Ham is preferred follow instructions 1 and 2 but
boil for full calculated time instead of half the time.
Then remove the rind and any excess fat. Serve hot with
Parsley sauce and new potatoes.
Weigh the gammon and calculate the cooking time allowing
20 minutes per 450g (1lb) plus 20 mins. Place the ham in
a large pan and cover with cold water. Bring to the boil
slowly and drain.
2. Return the ham to the pan and add the vegetables bay
leaf and peppercorns cover with cold water and bring to
boil slowly.Skim the surface with a slotted spoon, Cover
and boil for half the calculated time.