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The only four recipes you’ll ever need: cooked ham

All recipes serve 4

Traditional
2kg unsmoked sweetcure gammon
6 peppercorns
1 bay leaf
1 onion, halved
1 tbsp English mustard
2 tbsp dark muscovado sugar
12 cloves

1 Place gammon snugly in saucepan, add peppercorns, bay leaf and onion. Just cover with water, put on lid and bring to boil.
2 Reduce to simmer and cook for 2 hours. Allow to cool in liquid.
3 Cut off skin, leaving on fat. Combine mustard and sugar and smear over fat. Dot with the cloves and bake at 200C/Gas 6 for 30-40 minutes, until caramelised. Serve with mustard.

Cola
2kg unsmoked sweetcure gammon
6 allspice berries, crushed
1 knob fresh ginger, roughly chopped
1 onion, halved
1.5 litres cola
1 tbsp English mustard
2 tbsp dark muscovado sugar
12 cloves

1 Place gammon snugly in saucepan, add allspice, ginger and onion. Just cover with cola, put on lid and bring to boil.
2 Reduce to simmer and cook for 2 hours. Allow to cool in liquid.
3 Cut off skin, leaving on fat. Combine mustard and sugar and smear over fat. Dot with cloves and bake at 200C/Gas 6 for 30-40 minutes, until caramelised.

Cider
2kg unsmoked sweetcure gammon
1 tbsp coriander seeds, crushed
1 cinnamon stick
1 onion, halved
750ml dry cider
750ml apple juice
1 tbsp English mustard
2 tbsp dark muscovado sugar
12 cloves

1 Place gammon snugly in saucepan, add coriander, cinnamon and onion. Just cover with cider and apple juice, put on lid and bring to boil.
2 Reduce to simmer and cook for 2 hours. Allow to cool in liquid.
3 Cut off skin, leaving on fat. Combine mustard and sugar and smear over fat. Dot with cloves, pour about 1 litre of the strained cooking liquor into tray and bake at 200C/Gas 6 for 30-40 minutes. Serve with mashed potato.

Parsley
2kg unsmoked sweetcure gammon
6 peppercorns
6 cloves
1 bay leaf
1 onion, halved
25g butter
25g flour
500ml milk
2 handfuls parsley, chopped

1 Place gammon snugly in saucepan, add peppercorns, cloves, bay leaf and onion. Just cover with water, put on lid and bring to boil.
2 Reduce to simmer and cook for 2 hours. Drain and remove skin.
3 Melt butter in separate pan, add flour and cook for 2 minutes, stirring. Gradually add milk, stirring constantly, to make smooth sauce. Simmer for 10 minutes, stirring occasionally.
4 Season, add parsley and serve with the sliced gammon.

Edward Thompson
Edward Thompson

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