Delicious, sticky covered roasted ham
Ask your butcher but you generally don’t need to soak gammon any more before cooking.
4 kg whole gammon skin on
300 ml Orange juice and a cup of water
2 Star anise
2 bay leaves
Enough cloves to stud all over skin
8 Black peppercorns
2tbsp Soft brown sugar
2tbsps maple syrup
1tbsp Dijon Mustard
Method:
Bring the gammon to room temperature (gammon is name for uncooked ham). Preheat oven to 160c 140c fan.
Put the juice water and spices and bay leaves into a large roasting dish. Place ham on top. Cover with - double layer of foil to seal tightly. (Fold foil joins together to ensure is sealed properly)
Place in the oven for 3 hours approx (20mins per 450g)
Remove and take the outer skin and some fat off - leaving about 1/2 inch fat. Cross cross the fat both ways with a knife and rub sugar over the skin, place a clove in each diamond.
Mix the honey and mustard together (can substitute maple syrup for honey) and pour a little over and continue to roast for another 30 -50 mins, basting lots to create a sticky glazed crust.
Allow to cool. Devour!
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