Slow Roasted Ham with Redcurrent Sauce
This is a brilliant roast for many reasons. It has a long slow roasting and then a 45 minute glaze just before serving. It is great hot or cold, is great for a crowd and everyone loves it !
Serves 10-12
Ingredients
2.5kg – 3kg Gammon Joint (skin on or off)
3 tbsp black treacle
2 tbsp cracked black pepper
For the glaze:
Mix together – 2 tbsp French Mustard mixed with 2 tbsp maple syrup or honey
For the sauce
8 tbsp crabapple, redcurrant or blackcurrant jelly
6-8 tbsp Calvados or Port (or your favourite tipple) – or extra fruit juice for alcohol free
1 orange (finely grated zest and juice)
1 lemon (finely grated zest and juice)
1 tsp mustard
1 tbsp grated fresh ginger or 1/2 tsp dried ground ginger
1/2 tsp cornflour
a Knob of butter
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Preparation
Start the day before if you remember or alternatively soak your ham for just 6 hours. Place the ham in a large bowl and cover with cold water and leave to soak for 12-24 hours. Refresh the water half way through.
Strain off the water then place the ham in a large roasting tin. I use a knife to spread over the black treacle then sprinkle over the cracked black pepper. Cover the ham with a lid or a loose cover of foil then bake in a slow oven 100 degrees c for 10-12 hours. If you have a meat thermometer the internal cooked temperature needs to be 77 degrees.
Take from the oven, transfer to a plate and allow to cool completely. When cold, carefully remove the skin and any string, leaving a thin layer of fat in place. Discard the skin.
Transfer the ham to a shallow roasting tin and then brush with the glaze. Mix together the glaze ingredients and brush over the exposed surface of the meat. Roast at 200 degrees for 45 minutes until dark, caramelised and glossy.
Serve hot or cold.
To make the sauce – heat the jelly in a small saucepan until it dissolves then add the zests and juices of the fruits then the remaining ingredients. Give a really good whisk then heat until boiling and slightly thickened then add the knob of butter.
Serve at room temperature with the ham. Will keep for a week in the fridge.
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