Baked ham with sticky raisin, tamarind and chipotle relish
- March 2018
- Serves 8
- Hands-on time 30 minutes, simmering time 1 hour 15 minutes, oven time 50 min
”This ham is our favourite family recipe. Ask your butcher to skin the gammon for you before rolling and tying it. Use the skin to make crackling.” – Thomasina Miers
Can’t get hold of tamarind? Our Cola ham for Christmas is a budget-friendly alternative.
- Dairy-free recipes
- 11.7g (3.9g saturated)
- 54.7g (52.7g sugars)
- 1.2kg British boned, rolled, middle cut gammon (preferably smoked)
- ½ tsp black peppercorns
- 550ml dry cider
- 2 bay leaves
- 1 onion, peeled, halved and studded with 16 cloves
- 1 tbsp cloves
- 2 tbsp English mustard powder
- 75g brown sugar
For the relish
- 20g dried chipotle chillies or 1 tbsp chipotle en adobo paste (from the spice/world food section of large supermarkets)
- 200g muscovado sugar
- 50g tamarind paste
- Juice 4 limes
- 2 star anise
- 5 cloves
- 200g raisins
You’ll also need…
- Roasting tin fitted with a wire rack
- Put the gammon in a large deep pan and cover with cold water. Bring to the boil, then drain (discard the water). Return the gammon to the pan and add the peppercorns, 400ml of the cider, the bay leaves, the onion studded with cloves and enough water to cover the gammon. Bring to the boil, then simmer gently for 40-50 minutes (or 20 minutes per kg, plus 15 minutes). Remove the ham and leave to cool (discard the simmering ingredients).
- Meanwhile, for the relish, heat a frying pan over a medium heat and toast the dried chipotle chillies (if using) for 30-40 seconds until they smell fragrant and delicious. Try not to burn them or they’ll turn bitter. Pour over just enough boiling water from the kettle to cover. (Skip this step if using the chipotle en adobo paste, adding it in step 3.)
- Put the muscovado sugar, tamarind paste, lime juice, 2 star anise, 5 cloves and raisins in a small pan and let them simmer gently over a low heat for 15 minutes. Once the chillies are soft, whizz them to a smooth paste with a stick blender. Add the whizzed chilli (or chipotle en adobo paste) to the relish and continue to cook for another 10 minutes. Season well with a few generous pinches of salt.
- Take the ham out of the fridge an hour before serving to come to room temperature. Score the top in a criss-cross pattern using the tip of a sharp knife, then stick the cloves into the cuts at even intervals. Mix the mustard powder with 1-2 tbsp water in a bowl, then spread over the ham. Press on the sugar.
- Put the ham on the rack in the roasting tin, pour the remaining cider in the bottom and roast for 45 minutes until golden and caramelised. 5 minutes before the ham has finished cooking, turn the oven up to 200°C/180°C fan/gas 6 and cook for the remaining 5 minutes to brown the crust. Rest for 10 minutes, then carve finely and serve with the relish on the side.
The cooked ham will keep for 7 days, covered, in the fridge. The tamarind relish can be made up to 1 week in advance. Keep in a sealed container in the fridge.
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