Boiled and baked gammon
Cooking a gammon in this way is something I do once or twice a year – and it’s nearly always in December. It’s a special treat, so I try to find the best gammon I can, from pigs that have lived happy, natural lives. The combination of dark stout and molasses gives the ham real depth, while the orange, cardamom and coriander make it irresistibly fruity.
Prep 40 minCook 2 hr 30 minServes 6, with generous leftovers
1 large unsmoked boned gammon, weighing about 2.5kg
For the stock2 onions, peeled and halved 4 celery sticks, washed and cut in half widthways 4 carrots, peeled and cut in half lengthways1 whole garlic bulb, cut in half horizontally500ml stout1 orange, zested in wide strips, then juiced6 bay leaves
For the spice bag12-14 cloves1 cinnamon stick2 tsp coriander seeds 2 tsp black peppercorns1 star anise
For the glaze4 tbsp molasses4 tbsp dijon mustard (you may find you need a little more)Seeds from 6 cardamom pods, crushed1 tbsp coriander seeds, toasted and coarsely crushed½ bunch fresh thyme, leaves picked
Take the gammon out of the fridge ahead of time, so it comes up to room temperature: it will cook more evenly if not stone-cold in the centre.