The almost jammy richness of the sherry makes a sensational glaze for this roast ham.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
3 hrs 8 mins
Total Time:
3 hrs 28 mins
Cal/Serv:
874
Ingredients
3 kg whole boneless smoked or unsmoked gammon
1 onion, sliced
2 bay leaves
1 tsp. whole peppercorns
1 tsp. fennel seeds
1 l pear juice
100 ml Pedro Ximenez
2 tsp. wholegrain mustard
2 Tbsp. light muscovado sugar
For the fig chutney
300 g dried figs
1 Tbsp. light muscovado sugar
3 Tbsp. red wine vinegar
1 tsp. ground ginger
1/2 -1 green chilli, (to taste) deseeded and finely chopped
2 Tbsp. Pedro Ximenez
Directions
Step 1Weigh gammon and calculate the cooking time, allowing 20min per 450g, plus 20min.
Step 2Put gammon in a large
deep pan (that has a lid),
with the onion, bay
leaves, peppercorns and
fennel seeds. Add 800ml
pear juice and top up
with cold water to cover.
Cover with the lid and
bring to boil over
medium-high heat.
Reduce heat and simmer
very gently for the
calculated cooking time.
Step 3Meanwhile, make the
fig chutney. Add all of the
ingredients along with
100ml water and some
seasoning to a small pan.
Simmer over medium
heat for 8-10min, stirring
occasionally, until
thickened and sticky. Set
aside to cool.
Step 4Transfer ham to a board
(reserve cooking liquid).
Leave to cool whilst you
make the glaze. In a small
pan stir reserved 200ml
pear juice, Pedro
Ximenez, mustard and
sugar, over low heat until
sugar dissolves. Turn up
heat and bubble for
about 20min, until
reduced.
Step 5Preheat oven to 220°C
(200°C fan) mark 7.
Remove any string from
the ham. Using a sharp
knife, slice off the skin,
leaving a good layer of
fat. Score a close
diamond pattern into the
fat (not cutting into the
meat).
Step 6Line a roasting tin that
will just fit the ham with a
double layer of foil. Add
ham (fat-side up). Brush
the glaze over the meat
and into the fat. Add a
large mugful of the
reserved cooking liquid to
the roasting tin. Roast for
25-35min, until an even
golden brown. Serve
warm or at room temperature.
GH TIP:
Complete recipe up to 2
days ahead; cool, then
loosely wrap the ham in
baking parchment, then
foil, and chill. Cover the
fig chutney and chill.
Per serving:
Calories: 874
Protein: 89g
Fat: 38g
Saturates: 13g
Carbs: 35g
Sugars: 35g
Fibre: 5g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
