Want to try something a little different? We’ve got just the thing!
- 1 unsmoked boneless gammon
- 4 carrots, peeled and chopped
- 2 leeks – chopped
- 3 onions, halved
- 5 bay leaves
- 10 juniper berries
- 1 tbsp corriander seeds
- 1 tbsp pink peppercorns
- 1 star anise
- 2 litres of Bitter Lemon
- 4 juniper berries
- 1 tsp coriander seeds
- 1 tsp pink peppercorns
- 3 tbsp demerara sugar
- 100ml Sloe Gin
- Handful of Cloves
1. Get your gammon out of the fridge about an hour before cooking – put it in a large pan and add the stock ingredients. Cover with the bitter lemon – add water if needs be to ensure the liquid covers the Ham. You can soak the gammon in water overnight or even with the spices if you have the time for extra flavour.
2. Bring to the boil and reduce the heat to simmer for an hour and 30 mins (depending on the size of your gammon – we had 3kg). Top up with more water if it gets low.
3. Drain the ham and let it rest while you get on with the glaze. Pre-heat the oven to 220C/fan 200C/gas 7.
4. In a pestle and mortar – add the juniper berries, corriander seeds, pink peppercorns and sugar and grind as much as you can. Add the Sloe Gin and give it another mash up.
5. Back to the ham – carefully remove the top skin, leaving a good layer of fat. Gently score the top of the ham in a criss-cross pattern. Stud the cloves in the diamonds you have made and glug over some Sloe Gin of you have some left.
6. Pour the glaze all over – and pop in the oven for 30 minutes or until is starting to caramelise and go dark.
7. Remove from oven – move the ham onto a board or plate. Pour the excess glaze and liquid from the roasting tray over the ham and let it rest.
8. Enjoy. This will keep for a good few days so chill in the fridge and have whenever!