Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, glazed ham or gammon. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
To begin with this particular recipe, we have to first prepare a few components. You can cook glazed ham or gammon using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Glazed Ham or Gammon:
- Prepare 1.200 g raw ham joint,or salty Gammon
- Get Plenty of clean cold tap water
- Take Plenty of Golden Syrup
- Make ready 100 g Dijon Mustard,half of a 200g jar
- Take 250 g Unsalted Butter
Steps to make Glazed Ham or Gammon:
- Soak the raw Ham Joint in cold tap water so that it is well covered with water,I used a large - deep - cast Iron Spaghetti Pasta Saucepan - soak for 24 hours.Then rinse the ham joint,particularly if it's salt preserved raw Gammon of Ham - and then boil in the same large Saucepan - the ham joint - for 1 hour and 30 minutes.
- Set the oven at Gas Mark 4 and melt the 250g of Unsalted Butter (whole block usually).Place blanched ham joint in the deep Skillet of melted butter - pour Lyle's Golden Syrup over the One side of the ham joint and then spread 50g of Dijon Mustard over the top and then precede too do the same with the other side - don't baste - just place Kitchen Foil over the top and then bake at Gas Mark 4 for 1 hour.
- Remove foil from the meat,give a fresh Second glaze and then roast at Gas Mark 7 for 30 minutes - allow the whole cooked Ham Joint to rest for maybe 30 minutes and then either serve with a Roast Dinner,or leave in the Fridge overnight for making sandwiches the following day,or days.
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So that’s going to wrap this up for this exceptional food glazed ham or gammon recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!