Idiot proof Honey Roast Ham recipe please

[Acorn1]

I have been tasked with making a ham for Xmas (first attempt ever)

My idea is to cook a gammon joint in the slow cooker in cider for a few hours, then baste with mustard/honey/brown sugar glaze and blast it in the air fryer.

Abslolutely clueless on timing though, what internal temps should I be looking for?

[mrsshpub]

This is a recipe I've used for many years — its origins are lost in the mists of time. It's not exactly what you've asked for but it works reliably.

2kg Unsmoked gammon joint
1 medium onion, cut into quarters
2 garlic cloves, halved
1 carrot, cut into chunks
2 bay leaves
1 litre apple juice
6 whole peppercorns
6 whole allspice berries
3 whole cloves
1tsp whole coriander seeds

Glaze
3 tbsp runny honey
3 tbsp orange juice
1 tbsp red wine vinegar
1 level tsp ground ginger

1. Soak the gammon overnight in cold water in the fridge. Drain.
2. Place in a large pan, cover with fresh water and bring to the boil. Drain.
3. Rinse out the pan & put back the gammon with all the cooking ingredients. If the liquid doesn’t cover the joint, top up with water.
4. Bring to a simmer & cook for an hour. Turn off the heat and leave to cool, in the cooking liquid, for about 2 hours.
5. Remove the gammon, reserving the cooking liquid for use as a sauce and/or the base for a soup.
6. Combine the glaze ingredients in a small bowl & mix well.
7. Heat the oven to 200°C.
8. Cut the skin from the gammon with a sharp knife, leaving the fat in place. Score the fat in a criss-cross pattern.
9. Put the gammon in an oven-proof dish and paint the glaze all over the gammon with a pastry brush.
10. Cover the dish and bake for 30 minutes, basting occasionally.
11. Remove the lid and bake for a further 20 minutes.
12. Serve hot, with some of the cooking liquid thickened as a sauce or leave to cool completely.

[Acorn1]

Ooh Apple juice, i like the sound of that, thanks for the recipe

[mrsshpub]

I've left it sat in the cooking liquid for several hours (rather than the 2 in the recipe), so timings can be adjusted to fit around what else you're doing — but I wouldn't let it rest in the cooking liquid for much less than 2 hours as I think that's an important part of the process.

[theplayingmantis]

Is soaking really necessary these days? historically yes but modern methods in making gammons does it make any difference?

may have to try.

[bigdom]

Whichever recipe you choose to use, internal temperature needs to be around 70c.

Gammons like a bit of spice and sweetness, other examples to the fine one already given above.

https://www.deliaonline.com/how-to-cook/meat/how-t...

https://www.nigella.com/recipes/ham-in-coca-cola

https://www.bbcgoodfood.com/howto/guide/how-cook-a...

[Acorn1]

Thanks guys, planning on doing it tomorrow prior to the 200 mile drive on the Eve

[hyperblue]

I’ve used the hairy bikers recipe below a few times, very simple and tasty!

https://www.bbc.co.uk/food/recipes/traditional_hon...

[carlo996]

So I have two....making them both for xmas

https://www.foodiecrush.com/things-arent-always-wh...

https://www.gordonramsayrestaurants.com/recipes/ho...

The boiling part I just measure it with a probe until it reaches 60C

[justin220]

I did one last week and doing another or Monday.

Some chopped veg into the slow cooker, 2kg joint on top with string still on. Filled with coke first time, but going for cider on Monday. 5 hours on low heat.

Remove, slice of majority of fat, score the remainder and push in some cloves. Glaze with your choice of sauce and into the oven. Took about 45 mins at 180, basting every 15 mins

[sleepezy]

I find it much easier to remove the fat with my finger. Start by using a knife to separate fat from skin but then use you finger (extended) to slip between fat and skin. If cooked right the skin should come off very easily.

[Dr.Hellno]

Eating the Monica Galetti version now with a few lagers; courtesy of mother dearest!

Certified goodness