The almost jammy richness of the sherry makes a sensational glaze for 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
Ingredients
3
kg whole boneless smoked or unsmoked gammon
1
onion, sliced
2
bay leaves
1tsp.
whole peppercorns
1tsp.
fennel seeds
1l
pear juice
100ml
Pedro Ximenez
2tsp.
wholegrain mustard
2Tbsp.
light muscovado sugar
For the fig chutney
300g
dried figs
1Tbsp.
light muscovado sugar
3Tbsp.
red wine vinegar
1tsp.
ground ginger
1/2
-1 green chilli, (to taste) deseeded and finely chopped
2Tbsp.
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.
Grace is Good Housekeeping’s 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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
