Have you noticed that the hams you buy at the supermarket don't have the same flavor they did as when you were growing up? I developed this recipe because I feel the modern hams aren't brined (cured) as well as they used to be. Sure there is less salt in supermarket hams today, but there is less flavor as well. This delicious recipe starts with soaking the ham in cider, while curing it some more, and then baking it.
You Will Need
1 6-7 pound Ham (gammon)
2 ltrs Cider
2 Handfuls Cloves
1 Handful Black Peppercorns
2 Tbs Ground Mixed Spice (pumpkin pie spice)
6 Bay leaves
3/4 cup Honey
1/2 cup Dijon Mustard
3 sheets Aluminum Foil (about 20" long)
1 Roasting Pan
1 Bowl or Pot sized to submerge the ham in Cider
Pour the Cider slowly into the pot you are going to soak the gammon in. Now add half of the cloves (one handful), the ground mixed spice, peppercorns, and bay leaves. Stir mixture and submerge gammon. If it isn't completely covered, then you have the wrong sized pot. Let soak for at least 24 hours. Stir the mixture around a few times during the process. This will draw out the salt from the gammon while adding a lot of flavor.
Preheat your oven to 400°F. Now take the three sheets of aluminum foil and lay them in a cross/asterisk form across your baking pan. Place gammon in the middle and take ends of foil and seal ham into a pouch. Make sure there are a few inches for air and moisture to circulate around the roast. This is very important.
Bake at 400°F for fifteen minutes, then turn down to 320°F and ensure gammon is baked at 40 minutes per pound until you have only 20 minutes memaining of baking time.
Then, 20 minutes before gammon is finished, take it out of the oven. Drain the juice/stock and save for another day. Throw aluminum foil into your recycle bin. Now take remainder of cloves and puncture them into the ham. Cover the baked ham with the Dijon mustard and honey. Now bake gammon the last 20 minutes at 375°F. Take out of oven and let cool for 5-10 minutes. Carve and Enjoy! For any leftover meat, the next day you can try it in my baked tetrazzini recipe. It
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