It’s nearly Christmas and that means that a very large amount of food is currently resting in my fridge…….. Beef, Turkey, a small chicken, but the one I’m most excited about is the “Gammon Joint”. Not because I like Gammon, but because it’s the makings of my Boxing Day Ham.
It’s a tradition to have jacket potatoes on Boxing day with the left overs, and the Cox household is no exception. Along with the cold turkey, we always have a homemade ham. I perfected the recipe a few years ago and it’s a festive mix of sloes, honey and clovers.
Boxing Day Ham
- 3Kg Unsmoked Gammon Joint
- Apple Juice
- Cloves and Sloes
- Thyme, Coriander, Sage
- Salt and Pepper
- Carrots, Celery and Onion
- Brown Sugar
- Sloe Gin
It’s best to make the Ham a couple of days before Christmas, then it can rest in the fridge and carved when needed.
Start by roughly chopping the celery, onions and carrots. They add flavour to the boiling stock and also stop the meat sticking to the pan. Add to the pan and then place the Gammon joint on top.
To the pan add the herbs and spices. The Sloes are ones I have left over from a recently finished batch of sloe gin. It’s kind of like recycling, same excuse I use when drinking the gin……..
All that remains is to add enough apple juice to cover the meat. If you have any cider lying around add that to the pot as well.
Simmer on the slow hob of the Aga (mid heat on an electric/gas) for an hour per pound. During the 3 hours you might need to skim the top of the pan or add a bit more water to keep the Ham covered.
After the Ham has boiled, take out of the cooking liquor and transfer to a roasting pan. Then channel your inner engineer and use a handful of bamboo skewers to support the Ham standing vertically.
Using a sharp knife, strip the skin off the meat leaving the fat below. Cut this into diamonds and then stud with cloves.
Mix the 2 heaped tablespoons of the sugar, a shot of sloe gin and a good squeeze of he honey in a mug and warm till melted together. I find leaving it on the top of the age for 5 mins works, but a minute in the microwave would work just as well. Paint the glaze onto the ham, concentrating on the top.
Cook in the oven for 45mins at 180C or the middle of the Aga. Remember to keep a close eye on it though, the sugar can burn if it gets too hot.
Once cooked, allow the ham to cool before transferring onto a board. All that remains is get a sharp knife and carve a few slices – as thick as you like them. If you can’t wait for Boxing day; french bread, pickle and a few silver skins make a good accompaniment.
Otherwise a simple Ham and mustard on white would be perfect in my eyes.