A sticky sweet and succulent ham with a real depth of flavour.
A traditionally inspired recipe for a succulent ham with a sweet exterior and real depth of flavour, that looks great on the dinner table.
What You'll Need
- 1 Picnic Ham/Gammon Hock (or any Gammon Roasting Joint will do, but this recipe works great for joints on the bone)
For the basting mixture:
- 115g Dark Brown Sugar
- 115ml Orange Juice
- 115ml Water
- 85g Maple Syrup
- Put all the ingredients for the basting mixture into a saucepan, heat until the sugar is dissolved and then place aside for later.
- Place the picnic ham in a covered dish with around 20mm of water.
- Put it in the oven, Gas Mark 4, for around 30 minutes.
- Remove the ham from the oven, empty out most of the water and juice and add the basting mixture.
- Put back in the oven and cook for 20 minutes per 500g, basting as often as you like. A good aim is for 3-4 bastings.
- Remove from the oven and leave to rest for around 10-15 minutes.
- Use a sharp knife to remove the rind and any excess fat.
- When removing the ham from the oven, don't leave it sitting in its own juices as this may cause it to go soggy.
- Remember you can serve hot or cold.
- It's extra tasty if you add a simple glaze to the ham; after you've removed the rind and excess fat, rub approximately 50g of demerera sugar into the ham with a good splash of maple syrup, and roast uncovered for 10-20 minutes (just long enough for the glaze to darken).