This was a large 5.4k half leg of bone in gammon ham.
For a large gathering a ham this size works out quite economical and saves an awful lot of time and effort fiddling about with lots of small dishes. (And all the washing up that goes with them.) It’s hard to beat in the ‘wow’ factor stakes and makes a very impressive centrepiece to a table, served simply with a couple of different salads and may be some small baked potatoes.
Of course the other great thing is it is easy to slice, there is no waste and there are a hundred and one things you can make with the leftovers, if there are any.
- 5-6kg Gammon Ham
- 150ml Maple Syrup
- 2 Tablespoon dijon mustard
- Whole cloves
- Preheat oven to 170C (fan)
- Make sure the ham is dry, wipe over with some kitchen roll.
- Put in a large roasting pan and cover with foil. The wide turkey foil is good for this as you want to make a sort of tent, don't wrap it too tightly, but ensure there are no gaps.
- Cook for 5 hrs, after about three hours give it a baste (you may have to tip out some liquid at this point) and then every half hour or so.
- Mix together the syrup and mustard.
- After five hours, take the ham out of the oven and carefully remove the outer rind. This should peel off quite easily. You are removing just the rind, not the fat.
- Lightly score the remaining fat into squares.
- Stick a clove into every cross.
- Pour over the syrup mixture, making sure the whole joint is covered.
- Return to the oven and cook for a further 30 mins, basting regularly with the juices.
- Take out of the oven and leave to rest for 20-30 minutes is you are eating it hot. It will keep warm for a remarkably long time.