Slow Cooked Black Treacle Ham
Ingredients: Ham Joint
- 5 kilograms joint boneless gammon (rind on)
- 150 grams black treacle
- 1 tablespoon whole cloves
- 4 tablespoons black treacle
- 4 tablespoons demerara sugar
- 1 tablespoon Dijon mustard
- Preheat the oven to 250°C/gas mark 9/450ºF, and let your gammon come to room temperature.
- Line a large roasting tin with a layer of foil, and then sit a wire rack on top of this foil. Tear off a large piece of foil, (to wrap around the ham) and place this over the rack on the roasting tin. Tear off another large piece of foil and place on top, but in the opposite way to the first, so you have 4 corners of foil ready to wrap your ham in.
- Sit the gammon on the foil and then pour the black treacleover it, straight onto the rind, letting it run down both sides. Once it is in the oven, the heat will coat the ham well enough.
- Now lift up the sides and ends of the first layer of foil and make a seal at the top, leaving some room around the gammon, then seal the ends. Then take up the other piece of foil and do the same – this will create a good seal around the gammon. Pinch together any open gaps that remain. Lastly, use another piece of foil to cover generously over the joint.
- Carefully place in the oven and leave it to cook for 30 minutes; afterwards, turn the oven down to 100°C/gas mark ¼/200°F and leave for a further 5 hours. Checking every so often, allow more time if needed.
- Take the gammon out of the oven and open up the foil seal. It will have some liquid residue around it, which you can save in a glass bowl container to moisten the carved meat later. Carefully lift the gammon out onto a board, snip and remove the string, and peel off the rind to leave a good layer of fat.
- Increase the oven temperature to 200°C/gas mark 6/400ºF. Using a sharp knife, cut a diamond pattern in the fat layer, drawing lines one way and then the opposite way, about 2cm/¾-inch apart.
- Stud the centre of each diamond with a clove, then mix together the black treacle, demerara sugarand Dijon mustard in a bowl and spread over the fat on the ham. If it dribbles simply spoon it back over the gammon before putting back in the oven for 20 minutes, by which time the glaze will be burnished and blistered in the heat. Remove from the oven, and transfer to a board. Let it rest for 10–20minutes before carving into slices.