Meats Recipes -   Cold Baked Ham Recipe

  
 

Meats Recipes -  Cold Baked Ham Recipe

Ingredients

Serve 10-15

  • 2.5-4 kg/5-8 lb gammon joint, either on the bone or boned and rolled

  • 2 bay leaves

  • 2 tablespoons demerara sugar

  • 150 ml/1/4 pint ginger ale 

Glaze:

  • 3 tablespoons ginger marmalade

  • 6 tablespoons demerara sugar

Method:

  1. Place the gammon in a large saucepan of cold water and leave to soak for 2-12 hours, depending on how salty it is.

  2. Drain the gammon, then weigh and calculate the cooking time at 25 minutes per 500 g/1 lb, plus 20 minutes. For a joint over 3 kg/6 lb allow 20 minutes per 500 g/1 lb, plus 20 minutes.

  3. Return the gammon to the pan and pour in enough fresh cold water to cover. Add the bay leaves and sugar and bring to the boil. Cover, lower the heat and simmer for half the estimated cooking time.

  4. Remove the gammon from the pan and strip off the skin. Stand the gammon on a large sheet of foil in a roasting tin and score the fat diagonally in a trellis pattern.

  5. Mix together the marmalade and sugar and spread over the surface of the fat. Pour the ginger ale around the joint and enclose in the foil, sealing the edges firmly.

  6. Cook in a preheated oven, 190°C (375°F), Gas Mark 5, for half the remaining cooking time. Baste the gammon with the ginger ale, rewrap in the foil and cook until 20 minutes before the end of the cooking time.

  7. Fold back the foil, baste again and return to the oven. Remove from the oven and leave the gammon to cool before serving.