Fig and Black Pepper Baked Ham
Fig and Black Pepper Baked Ham Preparation Time: 10 minutes Cooking Time: 2 and a half hours
1.5kg smoked gammon boneless joint 2 carrots 2 onions, peeled 6 cloves 2 bay leaves for the glaze: 1 tbsp Dijon mustard 1 tbsp soy sauce 2 tbsp whiskey 2 tbsp fig relish (I used tracklemans) 1 tbsp black peppercorns, crushed 2 tbsp maple syrup
Make it! Cover the gammon joint with cold water, throw in the carrots, onion, bay and cloves and bring to the boil. Turn down the heat and simmer for 2 hours. Then turn off the heat and let it cool completely (this keeps it moist). Pre-heat the oven to 200C/400F/Gas6. Remove the ham from the liquid and lay it on a foil lined baking tray. Mix the glaze ingredients together then paint it all over the joint to coat it evenly. Bake for half an hour or until the surface is sticky (basting once midway) then leave to cool. It will keep refrigerated for up to a week.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!