Ingredient:
4-5 kg (8-10 lb) smoked gammon
400 ml (14 fl oz) cider or apple juice
3 tbsp English mustard
90 g (3 oz) demerara sugar
Lemon mustard sauce:
4 tbsp olive oil
Juice of 1 lemon
1 tbsp caster sugar
2 tsp coarse-grain mustard
Salt and black pepper
150 ml (1/4 pint) crème fraiche
Method:
Put the gammon into a large container, cover with cold water, and leave to soak for at least 12 hours.
Drain and rinse the gammon. Arrange two pieces of foil, long enough to cover the gammon, across a large roasting tin.
Pour the cider or apple juice into the foil. Stand a wire rack on the foil and stand the gammon on the rack. Insert a meat thermometer, if using, into the thickest part of the meat.
Wrap the foil loosely over the gammon, leaving plenty of space for air to circulate. Place the gammon just below the middle of a preheated oven and cook at 160℃ (140℃ fan, Gas 3) for 20 minutes per 500 g (1 lb). The meat thermometer should register 75℃ (170F) remove the ham from the oven and leave to cool for a few minutes.
Increase the oven temperature to 230℃ (210℃ fan, Gas 8). Transfer the ham to a board, drain the cooking juices from the foil, and discard. Glaze the gammon with the mustard and sugar.
Return the ham to the rack in the roasting tin. Cover any lean parts with foil, return to the oven, and cook, turning the roasting tin if necessary, for 15-20 minutes until the glaze is golden brown all over.
Meanwhile, make the lemon mustard sauce: put the olive oil, lemon juice, caster sugar, and mustard into a screw-top jar, season with salt and pepper, and shake vigorously to mix the ingredients together.
Put the crème fraiche into a bowl and stir in the lemon and mustard mixture. Taste for seasoning and leave to chill in the refrigerator until needed.
Carve the ham into slices and serve either warm or cold, with the lemon mustard sauce.
4-5 kg (8-10 lb) smoked gammon
400 ml (14 fl oz) cider or apple juice
3 tbsp English mustard
90 g (3 oz) demerara sugar
Lemon mustard sauce:
4 tbsp olive oil
Juice of 1 lemon
1 tbsp caster sugar
2 tsp coarse-grain mustard
Salt and black pepper
150 ml (1/4 pint) crème fraiche
Method:
Put the gammon into a large container, cover with cold water, and leave to soak for at least 12 hours.
Drain and rinse the gammon. Arrange two pieces of foil, long enough to cover the gammon, across a large roasting tin.
Pour the cider or apple juice into the foil. Stand a wire rack on the foil and stand the gammon on the rack. Insert a meat thermometer, if using, into the thickest part of the meat.
Wrap the foil loosely over the gammon, leaving plenty of space for air to circulate. Place the gammon just below the middle of a preheated oven and cook at 160℃ (140℃ fan, Gas 3) for 20 minutes per 500 g (1 lb). The meat thermometer should register 75℃ (170F) remove the ham from the oven and leave to cool for a few minutes.
Increase the oven temperature to 230℃ (210℃ fan, Gas 8). Transfer the ham to a board, drain the cooking juices from the foil, and discard. Glaze the gammon with the mustard and sugar.
Return the ham to the rack in the roasting tin. Cover any lean parts with foil, return to the oven, and cook, turning the roasting tin if necessary, for 15-20 minutes until the glaze is golden brown all over.
Meanwhile, make the lemon mustard sauce: put the olive oil, lemon juice, caster sugar, and mustard into a screw-top jar, season with salt and pepper, and shake vigorously to mix the ingredients together.
Put the crème fraiche into a bowl and stir in the lemon and mustard mixture. Taste for seasoning and leave to chill in the refrigerator until needed.
Carve the ham into slices and serve either warm or cold, with the lemon mustard sauce.
