HONEY GLAZED HAM WITH CLOVES

Neven says: “This ham is cooked in the traditional manner: simmered in a large pot rst before being nished o in the oven, which keeps the nished result really moist” SERVES 10 12 5¼kg leg of gammon, on the bone and skin on 4 celery sticks, roughly chopped

2 onions, sliced

1 bunch of fresh thyme

1 tbsp black peppercorns

200ml Irish whiskey

200ml honey

2 tbsps redcurrant jelly

2 tbsps balsamic vinegar

1 tbsp ground allspice

2 tsps whole cloves

Method

1 Soak the gammon in cold water for at least 6 hours (or overnight is best), then drain.

2 Weigh the gammon and calculate the cooking time, allowing 20 minutes per 450g plus 20 minutes – this size takes about 4 hours. Put in a large pan, cover with water and bring to the boil, skimming o any scum. Add the celery, onions, thyme and peppercorns and return to the boil, then cover, reduce the heat and simmer until completely tender, occasionally skimming o any scum that rises to the top. If you aren’t sure the gammon is properly cooked, check the bone end – it should come away freely from the gammon joint. Drain and leave until cool enough to handle. 3 Pre-heat the oven to 180°C (350°F/gas mark 4).

4 Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern.

5 Put the whiskey in a pan with the honey, redcurrant jelly, balsamic vinegar and ground allspice. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally, until slightly thickened. Stud the ham with the cloves and put in a large roasting tin with a little water to prevent the bottom from catching and burning. Brush a layer of the glaze all over the ham, reserving the remainder. Cook in the oven for 1 hour, brushing over another layer of the glaze every 15 minutes, until it’s all gone. 6 Transfer to a platter and leave to rest for 15-20 minutes before carving into slices to serve.