Honey mustard glazed ham with parsley sauce

Yields1 Serving
 2.5kg of shin of gammon (femur bone removed) 2 onions (peeled and halved) 1 carrot 1 stick of celery 1 bulbs garlic (cut in half) 6 peppercorns 2 bay leaves (torn) 25 cloves 2 tbsp olive oil 100g honey 100g wholegrain mustard 25ml sherry vinegar 4 banana shallots (sliced) 1 garlic clove (sliced) 25g butter 400g flat-leaf parsley (chopped, including the stalks) 1g xanthan gum
1

Soak the gammon in a large bucket or pan of cold water overnight, as this will help to reduce the salt content. The next day, remove the gammon and discard the soaking water.

2

Place the gammon in a large pan and cover with fresh water, then bring to the boil. Once the water is boiling, drain and then refill the pan with cold water.

3

Add the peeled and halved onions, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves to the water. Bring to a slow simmer and leave simmering for 2.5 hours. Top up with boiling water, if needed. Skim any scum off the top during the cooking process. Probe at regular intervals; it should be a minimum of 63C. Do not cook above 70C, as it will dry out. Leave to cool for 1 hour in the liquid.

4

Reserve 1.2 litres of the liquid for the parsley sauce and pour the remainder of it away (or use for pea soup). Place the ham in a roasting tray. Remove the skin, ensuring you leave a thin layer of fat, then score in a criss-cross pattern. Stud with cloves in each square. Preheat the oven to 180C/350F/gas mark 4.

5

To make the glaze, mix the oil, honey, mustard and sherry vinegar together in a mixing bowl. With a spoon, smear some of the glaze over the ham and bake in the oven for 10 minutes. After 10 minutes, baste with more of the glaze and juices that have dripped off the ham. Repeat the basting process again every 10 minutes for the next 30 minutes. Ensure the ham is golden all over. Once golden, rest for 10 minutes.

6

Meanwhile, for the parsley sauce, sweat down the shallots and garlic in the butter. Add the reserved ham stock and bring to the boil.

7

Remove from the heat and place in a liquidiser with the chopped parsley and blend for a 3-4 minutes. Add the xanthan gum (this will stop the sauce splitting when cooling). Season with black pepper, and serve warm alongside the ham roast.

CategoryCuisine

Ingredients

 2.5kg of shin of gammon (femur bone removed) 2 onions (peeled and halved) 1 carrot 1 stick of celery 1 bulbs garlic (cut in half) 6 peppercorns 2 bay leaves (torn) 25 cloves 2 tbsp olive oil 100g honey 100g wholegrain mustard 25ml sherry vinegar 4 banana shallots (sliced) 1 garlic clove (sliced) 25g butter 400g flat-leaf parsley (chopped, including the stalks) 1g xanthan gum

Directions

1

Soak the gammon in a large bucket or pan of cold water overnight, as this will help to reduce the salt content. The next day, remove the gammon and discard the soaking water.

2

Place the gammon in a large pan and cover with fresh water, then bring to the boil. Once the water is boiling, drain and then refill the pan with cold water.

3

Add the peeled and halved onions, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves to the water. Bring to a slow simmer and leave simmering for 2.5 hours. Top up with boiling water, if needed. Skim any scum off the top during the cooking process. Probe at regular intervals; it should be a minimum of 63C. Do not cook above 70C, as it will dry out. Leave to cool for 1 hour in the liquid.

4

Reserve 1.2 litres of the liquid for the parsley sauce and pour the remainder of it away (or use for pea soup). Place the ham in a roasting tray. Remove the skin, ensuring you leave a thin layer of fat, then score in a criss-cross pattern. Stud with cloves in each square. Preheat the oven to 180C/350F/gas mark 4.

5

To make the glaze, mix the oil, honey, mustard and sherry vinegar together in a mixing bowl. With a spoon, smear some of the glaze over the ham and bake in the oven for 10 minutes. After 10 minutes, baste with more of the glaze and juices that have dripped off the ham. Repeat the basting process again every 10 minutes for the next 30 minutes. Ensure the ham is golden all over. Once golden, rest for 10 minutes.

6

Meanwhile, for the parsley sauce, sweat down the shallots and garlic in the butter. Add the reserved ham stock and bring to the boil.

7

Remove from the heat and place in a liquidiser with the chopped parsley and blend for a 3-4 minutes. Add the xanthan gum (this will stop the sauce splitting when cooling). Season with black pepper, and serve warm alongside the ham roast.

Honey mustard glazed ham with parsley sauce