Treacle-roast ham with spiced rum glaze
- Christmas and New Year 2013
- Serves 18-20
- Hands-on time 20 min, cooking time 3-3½ hours
A traditional festive recipe with a treacle and rum twist, this glazed ham will have you coming back for more.
- 16.1g (6g saturated)
- 68.6g protein
- 3.8g (3.6g sugars)
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If you don’t have a pan big enough to boil the gammon, put it in a deep roasting tin, half fill with boiling water, then secure foil over the gammon and around the tin to create a steam bath. Cook at 150°C/ fan130°C/gas 2 until the ham’s internal temperature reaches 65°C.
The gammon can be cooked up to the end of step 2 and left to cool completely. Cover well with foil and store in a cool place (in the fridge if possible) for up to
24 hours before finishing the recipe.
FREEZE …the cooked, carved meat in sealed bags for up to 1 month. Defrost completely before serving. Serve with pickles or use in pies, stews or soups.
Gammon is uncooked, cured leg of pork. When cooked it’s called ham. Gammon cures can be strong and the joint often has to be soaked for 12-24 hours before
cooking. These days many butchers are using milder cures so you may not need to soak the gammon – ask your butcher when you buy.
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