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Apple glazed ham – Best of British

8th January 2012 by Regula 9 Comments

I went to London 3 days before christmas for a ridiculously short visit. We arrived with the Eurostar at 10:30 and left again at 5.
My bestie Vanessa and I wanted to shop for food and bras, that was our mission.
After the bras were sorted we started the food shopping and ended up with a full backpack each and more to carry in our hands. I was actually relieved to be on the train again as the 
2 kg Gammon and the quarter wheel of Stilton were doing my back in. To be fair, I did buy some dinner plates and bowls too and those might have been the heaviest of all.
I wanted to cook a glazed ham for ages, we don’t get that cut of meat here so I had to buy it in London that day. Because there were strikes going on in Public transport the cancellation of our trip was pending for a week. To much of my regret I couldn’t risk ordering a gammon from the butcher I wanted it from. I was looking forward to a ham from a rare breed pig rather than a pig that was kept indoors as I don’t approve treatment like that. Luckily I found a nice piece of gammon that came from a farm where animals are raised naturally and outdoors, but no rare breed sadly.

If you are in London and wonder where to get that wonderful rare breed meat, these are a few places you can buy from:

The Ginger pig: shops in Sheperds Bush, Marylebone, Hackney, Waterloo and Borough market
www.thegingerpig.co.uk

Daylesford farm shop: shops in Pimlico, Notting Hill and Selfridges. 
Main farmshop in the Cotwolds
http://www.daylesfordorganic.com

Preparing this glazed ham is actually very easy, I was surprised how easy it was. Imagine how much you can save by cooking your own ham if you have a large family to feed.
If I could get my hands on this cut of meat easier I would cook this a lot!

What do you need
2 kg gammon
a lot of cloves

for the cooking tray
1 teaspoon of cinamon (or 1 stick)
10 peppercorns
half an apple cut into small wedges
2 bay leaves
a small sprig of thyme
1 small onion

for the glaze
4 teaspoons of apple syrup
2 teaspoons of mustard
2 teaspoons of brown sugar
1 teaspoon of cider vinegar

Method

preheat your oven to 160° Gas
Cook the gammon by filling half a roasting tray with apple juice or water, add the mix of spices and finally the ham.
Cover with tinfoil and leave to cook for about 45-60 minutes.

Prepare the glaze by adding all the ingredients to a small pan and warm it through.
 
When ready, take the ham out of the oven and let it rest for 30 minutes, covered.
After the ham has rested and cooled, take of the skin but leaving a generous amount of fat on the meat.
Score the meat with a sharp knife and stick a clove in each crossing.

Now you can start brushing the glaze onto the meat.
Brush on one generous coating and put the ham in the oven for 30 minutes. Add another coating of glaze after 15 minutes. 

Ones removed from the oven, leave to rest in the baking tin for 10 minutes while you set the table.

We ate this ham with roasted potatoes and a fresh salad.

The leftover ham is great in pasta dishes or in a sandwich, the options are endless.

Other recipes in the Best of British category:
Pork stew, braised with cider and apples

This recipe was inspired by one of Jamie Magazine #december

Please leave a comment. I appreciate every single one.

Filed Under: Uncategorized Tagged With: apple, Best of British, DIY, meat, pork, recipes

Previous Post: « Aachen means christmas to me
Next Post: Parsnip and apple breakfast cake »

Reader Interactions

Thanks for reading x Regula

Comments

  1. bruno vergauwen says

    8th January 2012 at 3:23 PM

    The ham was totally worth the trip (and to ham it up…the bras as well! 😉 )

    Reply
  2. Juls @ Juls' Kitchen says

    8th January 2012 at 6:01 PM

    It is simply amazing, you know I would have loved it!!

    Reply
  3. Karin@yumandmore says

    8th January 2012 at 9:02 PM

    I agree with Bruno!!
    nice post Regula 😉

    Reply
  4. Shaheen [The Purple Foodie] says

    9th January 2012 at 9:48 AM

    This looks so good! I know what I'm getting back the next time I'm in London.

    Reply
  5. Regula says

    9th January 2012 at 12:37 PM

    Juls, I knew you would like it 🙂

    Karin, thanks darling

    Shaheen, thanks! Do try it 🙂

    Reply
  6. thelittleloaf says

    15th January 2012 at 6:23 PM

    Your ham looks perfect! I love the meat from The Ginger Pig – next time you're back in London you have to try their sausages too 🙂

    Reply
  7. ASHLEA says

    16th January 2012 at 8:09 PM

    This looks delicious. I have never tried baking my own ham. Looks like the perfect recipe to test the waters!

    Reply
    • Regula says

      16th January 2012 at 8:50 PM

      Do try it, it's so much fun baking your own ham!

      Reply
  8. Molly Katherine Harries says

    17th December 2012 at 11:04 PM

    This is perfect! I'm going to try my hand at this for Christmas. May I ask, what kind of cut is that? I can only seem to find ham on the bone!?

    Reply

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Regula Ysewijn is a food writer, stylist and photographer, with a particular interest in historical recipes. he is a Great Taste Awards judge and a member of The Guild of Food Writers, as well as one of the two judges on 'Bake Off Vlaanderen', the Belgian version of 'The Great British Bake-Off'. A self-confessed Anglophile, she collects old British cookbooks and culinary equipment in order to help with her research. She is the author of 5 books: Pride and Pudding the history of British puddings savoury and sweet, Belgian Café Culture, the National Trust Book of Puddings, Brits Bakboek and Oats in the North, Wheat from the South. Read More…

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