A dish from Jane Grigson
A gammon joint simmered then baked with cider, cloves, and a mustard and brown sugar glaze.
Serves 8
By Jane Grigson
Grigson wrote about English ham with the seriousness it deserved, and this is her plain treatment: simmer the joint first so it stays moist, then finish it in the oven with cider and a sticky glaze.
Meat & Poultry
Pantry / Durable
Spices & Seasoning
Other
Soak the gammon overnight, then simmer it gently in fresh water with the bay leaves for about two hours, until a knife goes in easily.
Lift it out, let it cool a little, and strip off the rind, leaving a layer of fat. Score the fat in a diamond pattern and press a clove into each diamond.
Set the ham in a roasting pan, pour the cider around it, and pat the mustard and brown sugar over the fat.
Bake at 350°F for about an hour, basting with the cider, until the glaze is dark and glossy. Rest before carving.
Adapted from English Food.
Dinner at Carrier's · London, England