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
- 100mls stout
- 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.