Christmas Ham Timer

Day 1: Boiling

Pending

Prep Checklist 0/7

Peel and roughly chop 3 carrots

Clean and roughly chop 1 leek

Peel and roughly chop 1 onion

Lightly crush 2/3 tsp black peppercorns

Lightly crush 2/3 tsp coriander seeds

Break 1 cinnamon stick in half

Place 2kg gammon in large pan, cover with cold water, add all aromatics and 2 bay leaves

Cooking Checkpoints

0:20 Skim impurities, check water level

0:40 Skim impurities, check water level

1:00 Skim impurities, top up water if needed

1:20 Skim impurities, check water level

1:40 Skim impurities, check water level

2:00 Boiling complete! Let cool in stock overnight

Day 2: Roasting

Pending

Prep Checklist 0/8

Preheat oven to 190C / Gas 5 / 375F

Make glaze: combine 65g demerara sugar, 35ml Madeira, 15ml sherry vinegar, 85g honey in a pan

Stir glaze over low heat, bring to boil, simmer 3-4 mins until glossy

Remove ham from stock, pat dry

Remove the skin, keeping the fat layer intact

Score fat in a criss-cross diamond pattern

Insert cloves at diamond intersections

Apply half the glaze, place in roasting tin

Cooking Checkpoints

0:15 Apply remaining glaze

0:25 Baste with pan juices

0:35 Baste again, check colour

0:45 Final baste, check doneness

0:50 Done! Rest 15 mins before carving