Christmas recipe for Glazed Ham (aka Gammon) with a sweet mustard glaze and mustard sauce.
1.5kg uncooked, boneless gammon
2 sticks celery
1 bay leaf
1t (5 ml) black peppercorns
2 carrots, sliced
1 onion, cut into wedges
3 T (45 ml) Ina Paarman’s Vegetable Stock Powder
2 cups (500 ml) red wine or beer or gingerbeer
1/2 cup (120 g) soft brown sugar
5 whole cloves
water to cover
4T (60 ml) wholegrain mustard
1/2 cup (125 ml) soft brown sugar
1 x 200 ml Ina Paarman’s Ready to Serve Mustard Sauce
Place the meat, on a saucer turned upside down (to prevent burn-on), in a heavy based pot with a snug-fitting lid. The pot must be deep enough for the lid to close tightly when the meat is in. Add all the ingredients from the gammon section. Cover and bring the gammon to a slow boil on top of the stove for 1 1/4 hours.
Remove the saucepan from the heat and immediately wrap the saucepan first in a thick layer of newspaper and then in a thick blanket, duvet or sleeping bag. Set aside in a cardboard box or buffered by pillows for 6 hours. (If you are using 3-5 kg ham, leave it for 10 hours, or 12 hours for a 7 kg ham).
Preheat the oven to 220 C. Remove the ham from the cooking liquid. If the skin is still on, use a small, sharp knife, to peel away the skin, leaving the fat layer. Slice into the fat layer to form a diamond pattern. Spread the mustard over the ham and press brown sugar into the mustard. Bake until the sugar layer turns caramel brown.
Serve at room temperature, thinly sliced, accompanied by the Mustard Sauce. Outstanding on sandwiches the next day.
By: Ina Paarman