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)
See Wine Match
- ½ free-range unsmoked British gammon, bone in (4-4½kg)
- 450ml black treacle or molasses
- 2 bay leaves
- 1 cinnamon stick
- 1 star anise
- 6 mace blades
- 1 tbsp peppercorns
- 10 cloves
- 2 tbsp spiced rum
- 1 tbsp mustard powder
- Vegetable oil to grease
- If necessary, soak the gammon overnight in cold water (see Know-how). To cook, use a pan that can hold it comfortably and fill to halfway with cold water (see tip). Add 400ml of the black treacle or molasses and stir to dissolve. Add the gammon with the bay and spices. Top up with water to cover, then bring to a very gentle simmer and cook for around 2½-3 hours until the middle of the ham reaches 65°C when tested with a digital thermometer (see video in tips). Skim off any surface scum as the meat cooks.
- Remove the ham and leave to cool until you can handle it, or leave to cool completely (see Make Ahead).
- Preheat the oven to 200°C/fan 180°C/gas 6. Using a sharp knife, cut the skin off the ham, leaving as much fat as possible. Score the fat into a diamond pattern.
- Mix the remaining 50ml treacle/molasses with the rum and mustard powder, then brush generously over the fat. Transfer the ham to a roasting tin double-lined with lightly oiled foil, then roast for about 20 minutes, basting with the glaze in the tin once or twice. When the ham is glossy and sticky, remove from the oven. Leave to rest for 30 minutes, then slice.
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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