Baked Gammon with Brown Sugar & Stout
rating (53 votes)
2½ hours, approx
This is an unusual way of cooking ham; it does take a bit of time but is well worth the effort.
1 x 2kg gammon joint, soaked overnight
2 carrots, peeled
1 small leek, washed and cut in half
4 sticks of celery
2 bay leaves
1 organic vegetable stock cube (Kallo)
1 small onion, peeled and cut in half
2 tbsp black peppercorns
20 cloves optional
140g dark brown un refined sugar
100g runny honey
Place the gammon joint in a large pan.
Cover with water and bring to the boil, once boiling, simmer for 5 minutes, and taste.
If the water is salty then discard and start again. If not then add a little salt to taste.
Add the vegetables, herbs and black peppercorns. Turn the heat down and simmer for bang on 2½ hours. You may need to top up with boiling water to keep the ham covered.
Then turn off the heat and leave to rest.
Drain well and remove the strings, cut off the skin and score the fat.
Warm the stout, sugar and honey together until thick and syrupy.
Pre-heat the oven to 180C / Gas 4.
Place the ham into a clean non stick tray, spike with cloves and pour over a little stout mixture place in the pre-heated oven and bake for 15 minutes.
Keep spooning the warm mixture over the gammon until you end up with a beautifully glazed joint.
Remove room the oven and leave to cool slightly, lift off and place on a ham spike or clean large plate.
Serve hot or cold with relish (see recipe) and mashed potatoes.