With the tip of the knife, score the fat in a crosshatch pattern just down to the meat. ![]() You can trim back the fat underneath, too, if you prefer, but leave a 1–2cm layer all over the ham. Use a small, sharp knife to lift the skin off the ham: it should peel away quite easily. In a medium bowl, mix the molasses, mustard, crushed cardamom and coriander seeds, thyme and the orange juice. While the ham is cooling, make the glaze. Once cooked, carefully lift the ham out of the hot stock and leave to cool slightly (keep the stock for soups, stews, risottos and the like). Set the ham pan over a medium-high heat, bring up to a low simmer and cook for 20 minutes per 500g gammon (ie, a 2.5kg joint will need roughly one hour 40 minutes of gentle simmering). Put all the spice bag ingredients in the middle of a small square of muslin or cotton cloth, gather up the edges and tie up with string. Pour over the stout and top up with enough cold water just to cover the meat. Drain, return the ham to the pot, then pop the onions, celery, carrots, garlic, orange zest and bay leaves into the pan alongside it. ![]() Put the gammon in a pan large enough to hold it, add cold water to cover and leave to soak for 15-20 minutes. Take the gammon out of the fridge ahead of time, so it comes up to room temperature: it will cook more evenly if not stone-cold in the centre. ![]() Prep 40 min Cook 2 hr 30 min Serves 6, with generous leftoversġ large unsmoked boned gammon, weighing about 2.5kgįor the stock 2 onions, peeled and halved 4 celery sticks, washed and cut in half widthways 4 carrots, peeled and cut in half lengthways 1 whole garlic bulb, cut in half horizontally 500ml stout 1 orange, zested in wide strips, then juiced 6 bay leavesįor the spice bag 12-14 cloves 1 cinnamon stick 2 tsp coriander seeds 2 tsp black peppercorns 1 star aniseįor the glaze 4 tbsp molasses 4 tbsp dijon mustard (you may find you need a little more) Seeds from 6 cardamom pods, crushed 1 tbsp coriander seeds, toasted and coarsely crushed ½ bunch fresh thyme, leaves picked
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