Honey mustard glazed ham studded with cloves and parsley sauce

servings15
4 hours 30 minutes

Ingredients

Honey mustard glazed ham

  • 2.5kg shin of raw gammon, femur bone removed and hock bone left in
  • 25 cloves
  • 2 tbsp of olive oil
  • 100g of honey
  • 25ml of sherry vinegar
  • 100g of wholegrain mustard
  • 6 peppercorns
  • 2 onions, peeled and halved
  • 2 bay leaves, torn
  • 1 carrot
  • 1 celery stick
  • 1 bulb of garlic, cut in half

Parsley sauce

  • 4 banana shallots
  • 1 garlic clove
  • 400g of flat-leaf parsley
  • 1g of xanthan gum
  • 25g of butter
  • black pepper

Method

1
For the honey mustard glazed ham, soak the gammon in a large bucket or pan of cold water overnight, this will help to reduce the salt content. The next day remove the gammon and discard the soaking water
  • 2.5kg shin of raw gammon, femur bone removed and hock bone left in
2
Place the gammon in a large pan and cover with fresh water, then bring to the boil. Once the water is boiling drain and then refill the pan with cold water
3
Add the peeled and halved onions, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves to the water. Bring to a slow simmer and leave simmering for 2.5 hours
  • 2 onions, peeled and halved
  • 1 carrot
  • 1 celery stick
  • 1 bulb of garlic, cut in half
  • 6 peppercorns
  • 2 bay leaves, torn
4
Top up with boiling water if needed. Skim any scum off the top during the cooking process
5
Probe at regular intervals, it should be a minimum of 63ºC. Do not cook above 70ºC as it will dry out. Leave to cool for an hour in the liquid
6
Reserve 2 pints of the liquid for the parsley sauce and pour the remainder of it away (or use for pea soup). Place the ham in a roasting tray. Remove the skin, ensuring you leave a thin layer of fat, then score in the criss-cross pattern. Stud with cloves in each square. Set the oven to 180ºC/Gas mark 4
  • 25 cloves
7
To make the glaze - mix the oil, honey, mustard and sherry vinegar together in a mixing bowl. With a spoon smear some of the glaze over the ham and bake in the oven for 10 minutes
  • 2 tbsp of olive oil
  • 100g of honey
  • 100g of wholegrain mustard
  • 25ml of sherry vinegar
8
After 10 minutes baste with more of the glaze and juices that have dripped off the ham. Repeat the basting process again every 10 minutes for the next 30 minutes
9
Ensure the ham is golden all over. Once golden rest for 10 minutes and then its ready to carve
10
For the parsley sauce, peel and slice the banana shallots and garlic, sweat down in the butter. Add the ham stock and bring to the boil
  • 4 banana shallots
  • 1 garlic clove
  • 25g of butter
11
Chop the flat parsley including the stalks. Place the ham stock and parsley in a liquidizer and blend for a 3-4 minutes. Add the xanthan gum, this will stop the sauce splitting when cooling
  • 400g of flat-leaf parsley
  • 1g of xanthan gum
12
Season with black pepper and serve warm alongside the ham roast
  • black pepper