I love making this, it's my mum's and Aunty Heather's recipe, isn't difficult at all and makes great moist ham to have in the fridge at home for making sandwiches with. Tastes a millions times better than the plasticky stuff from the supermarket and you get to cut it as thick as you want it ;)
- Gammon joint (any size, I have done it with huge joints for over xmas and parties and small joints like the one above just to use)
- Whole cloves (optional)
- Honey (smaller joint will only need 1 bottle of honey, a larger one would need 2)
First soak the joint in water (removes some of the excess salt and makes the meat more tender) preferably overnight.
Preheat oven to 200 degrees.
Remove joint from water and pat dry.
Take a piece of tinfoil and fold it double, it needs to be bigger than the joint so it can eventually cover it, place it in a roasting tin. Put some honey in the middle of the foil where you are going to rest the ham. Put the ham on the foil skin side down (if you have a skin) and cover the ham with half of the honey (I pierce the ham with a knife as well at this point so some of the honey can penetrate into the joint)
Seal the tinfoil but not too tightly and put in oven for 20min per pound/450g (-20 mins) e.g. for a 3lb ham joint you would cook it for 40mins.
After the cooking time uncover the joint, turn it over, take the excess skin off and score the fat (again if there is any), use the whole cloves to stud the top of the ham. Cover ham with new foil and fat side up in roasting tin, cover with rest of honey.
Turn oven up to high and give it another 30mins cooking time.
Uncover and serve hot or cold
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