Baked Sugar-glazed Whole Gammon
For a smaller joint of boned gammon, such as a middle cut weighing 5-6 lb (2.25-2.75 kg), pre-soak and cook in exactly the same way, using half the quantity of glazing ingredients. Calculate 20 minutes per pound (450 g) and glaze during the last 30.
|2 heaped tablespoons demerara sugar|
|1 whole gammon, about 12-14 lb (5.4-6.3 kg)|
|about 24 whole cloves|
|2 level tablespoons made-up English mustard|
|Pre-heat the oven to gas mark 3, 325ºF (160ºC).|
|Need help with conversions?|
|You will also need extra-wide baking foil.|
This recipe is taken from Delia Smith’s Complete Cookery Course and from Delia Smith's Illustrated Complete Cookery Course
Soak the gammon according to the supplier's instructions. Then tear off two very large pieces of foil and arrange one lengthways and the other widthways over your largest roasting tin. Place the gammon in the centre and bring the widthways piece of foil up first and seal the two ends together by folding over to form a kind of pleat. This should be done loosely so there is room for air to circulate around the gammon.
Now bring the lengthways pieces up at each end and tuck these all round to seal what is now a parcel.
Place the parcel (in the tin) in the oven and let it bake for 20 minutes per pound (450 g) – that is 4 hours for a 12 lb (5.4 kg) piece or 4 hours 40 minutes for a 14 lb (6.3 kg) piece.
About 30 minutes before the end of the cooking time, remove the gammon and increase the heat to gas mark 7, 425ºF (220ºC). Open up the foil and transfer the gammon to a work surface (with help!). Now drain off all the juices (and reserve these in a bowl: the bacon fat will solidify and can be used for frying and the jelly for enriching lentil or pea soups).
Next peel off all the skin – make a couple of horizontal incisions and you should be able to peel it off in strips, using a cloth to protect your hands from the heat. Now score the fat with criss-cross cuts, making a diamond pattern. Stud a clove into the centre of each diamond shape, then smother the mustard all over, using a palette knife to spread it evenly. Finally sprinkle the sugar all over and press it in with your hands.
Return the gammon to the tin and bake for a further 30 minutes or until it is a glazed, golden mahogany colour.
If it's to be served hot, leave it to rest for about 45 minutes before carving.
If cold, leave it to cool slowly overnight.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
I like to freeze two thirds of this to serve 8 on New Year’s Eve and I serve the rest on Christmas Eve as an accompaniment to roast gammon. This is a recipe I have been cooking for years. It’s great because it can be made the day before and gently re
A good recipe for a meatloaf will give you many strings to your culinary bow. Serve it hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles.
Although you can order a pressed tongue from the butcher at Christmas it is usually much nicer home-made – and it's not really much trouble.
This very rich terrine is a wonderful, prepare-ahead starter or component of a buffet spread. Alternatively serve it with pickles and good bread for a lunchtime feast.
This is one of my favourite starters: a terrine of tiny shreds of tender, succulent duck melded together like a pâté, then served with the dazzling depth of colour and sharpness of a confit of cranberries to counteract the richness.
This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted.
This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.
Most Popular recipes
- Yorkshire Pudding for 4
- Oven-baked Lamb Chops with Onion and Rosemary Sauce
- Oven-roasted Potatoes with Garlic and Rosemary
Autumn apple recipes
24 Oct 2014 18:01
24 Oct 2014 22:52
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Storing Treacle Pudding Query?
24 Oct 2014 15:36
21 Oct 2014 19:59
24 Oct 2014 15:48
What's happening in your garden?
16 Oct 2014 23:27