There’s will never be that perfect Christmas without the pork, chicken, turkey and the gammon (ham).
Preparing and curing the ham over the years have changed dramatically. Nowadays, all you do is placed in a large pan, cover with cold water and bring to the boil. Cook for 30 minutes per (450g/1lb), periodically skimming and discarding any white froth that comes to the surface. Drain, reserving the stock if you like, leave to cool a little, then remove the top layer of the skin, leaving a thin layer of fat around the meat.
Score the fat, then brush with a graze of your choice. Place in a foil-lined roasting tin and bake at 220C/fan 200C for 30 minutes, until the glaze is golden.
There are many different types of ham recipes, but my favorites are:-
– Cranberry Glazed Ham
– Ginger Glazed Ham
– Sangria Ham
– Mustard Glazed Christmas Ham
– Fresh Ham with Honey and Cloves.