I always buy a good quality, free range British ham. The welfare standards for all Pork in the United Kingdom is superior to other countries, even within the EU, and I think the slight extra cost of free range meat is worth paying, particularly as this ham was central to three delicious meals.
We first had this ham for a Sunday Lunch, with all the trimmings, followed by an apple crumble.
With some of the left over ham, I was able to make a Ham and Leek Pie for a midweek supper, and we managed a third meal; a 'Ploughman's Supper' of sliced ham, cheese and pickles with fresh crusty bread.
I soak the ham overnight and throw out the water. I refill the pot and add an onion, carrots, bay, peppercorns and cloves, and boil for half the cooking time. *
I remove the ham from the water and wrap it in foil to bake in the oven. For the final half hour, I cover the ham with mustard, sugar and cloves and bake uncovered at 220 degrees.
* I cook ham for 30 minutes per 500g, plus a final 30 minutes.
|I boil the ham with onions, carrots, a bay leaf and cloves|
|Wrap in foil|
|Mustard, fairtrade cloves and fairtrade Demerara sugar|
|Mmmm, lovely scents from the clove and mustard|
|Before the final 30 minutes baking, remove from the oven|
|Remove the layer of skin, leaving the fat|
|Smoother with mustard (I used Dijon, but English works|
|Sprinkle liberally with Demerara sugar|
|Stud with cloves|
|Bake uncovered for the final half hour|
|The flavours of the glaze complement the ham perfectly|