Honey and Madera glaze ham

Honey and Madera  glaze ham




3kg unsmoked  gammon joint

4 medium carrots ,peeled and chopped

1 leek chopped

1 onions chopped

Black peppercorn

1 tsp. coriander

1 cinnamon stick

3 bay leaves

Handful  of cloves



Honey and Madera glaze


100g Demerara sugar

50 ml Madera

25ml sherry vinegar

125g honey



1.Pop your soaked ready-to-use joint in a large stock pot or preserving pan and carrots, leek, onions , bay leaves and peppercorns around it. Pour over enough water to cover the gammon and bring to a simmer. Cover with a lid and cook for 3h turning once, topping up with boiling water if it needs it, and skimming off any impurities.

2.Heat oven to 170C . Remove the joint from the poaching liquid and place in a roasting tray  Pat it dry with some kitchen paper and leave to cool a little until you can handle it. Remove the ties around the gammon and carefully trim away the skin, leaving an even layer of fat. Score all over in a diamond pattern and stud with cloves.

3.Pop the glaze ingredients in a small saucepan and cook for a couple of min to make thick glaze . Brush half the mixture over the gammon, then bake for 15 min. Brush on another layer and bake for another 15 min or until golden and sticky. Rest for 15 min before slicing,  eat cold or hot







Marek Dabrowski
Head Chef

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