Sloe gin-glazed ham
Gammon/Ham Joint, Raw
1200 g, unsmoked
500 ml, as purchased
Bay leaf, dry
2 teaspoons, 10 black peppercorns
Cloves, Whole or Ground
2 tablespoons, level, clear
30 ml, sloe gin
10 g, light
½ zest(s) of 1, finely grated
Freshly squeezed orange juice
2 tablespoons, level, 1/2 of 1 orange
30 g, plum
- Tie the gammon joint securely with kitchen string, then transfer to a large, deep pot. Pour over the apple juice and add the bay leaves, peppercorns, star anise and 10 of the cloves. Top up with just enough cold water to cover the joint, then bring the mixture to a boil. Reduce the heat and simmer for 1 hour 30 minutes, skimming the surface every so often.
- Once cooked, leave the joint in the cooking liquid until cool enough to handle. Remove from the pan and put onto a board. Discard the cooking liquid. Using a small knife, cut away the string and the skin, taking care not to remove too much fat. Score a diamond pattern into the fat.
- Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper. Make the glaze: put all the ingredients in a pan and simmer over a low heat for 5 minutes, or until reduced by half. Brush the joint all over with half of the glaze, then stud the cuts with the remaining cloves. Transfer to the prepared baking tray and bake for 25 minutes, brushing with the remaining glaze halfway through, until the joint is sticky and caramelised.
- Set the ham aside to rest for at least 30 minutes before carving and serving.