- About 3kg (~6lb) gammon OR smoked ham (can be bone in)
- 20 cloves
Black Garlic Honey Glaze
- 50g Balsajo Black Garlic cloves, mashed into a paste
- 100g runny honey
- 50 ml water
- 75ml sherry or brandy
If you chose to use the gammon joint
- Place the joint in a large pan and cover completely with cold water. (You can add 3 carrots, 2 celery sticks, 3 bay leaves and 10 peppercorns to enhance the flavour of your broth as it cooks, which you can use later in soups, sauces or other recipes.)
- Bring to the boil and simmer for 3h (1h per 1kg/2 lbs). Keep the pan topped up with water during cooking and skim off the foamy scum as it comes up to the surface.
- When done, allow to cool down in the pan a bit before handling. Strain the stock and place your meat on the chopping board in preparation for baking. (You can allow the meat to cool down overnight in the stock if you’re making it in advance, but do not place the hot pan in the refrigerator!).
From now on the treatment of either, the unsmoked gammon or smoked ham, is exactly the same.
- Preheat oven to 175C/ 350F.
- Whisk all glaze ingredients together until very well combined.
- Using a sharp knife with a pointed end, gently remove the skin off your meat, leaving a thin layer of fat on. Score the fat left on your meat in diamond shapes and stud it with some cloves. Place the meat onto a baking rack set over a dripping tray. Place it in the oven and pour 300 ml water into the tray. Bake your meat for 20 min per pound or 45 min per kg, until the meat thermometer stuck in the center of the thickest part of meat shows 60C/140F.
- After the first 80 minutes, stop the timer and remove the ham from the oven. Remove the cloves from your meat and place half of them on the dripping tray. Using a brush, spread ⅓ of the glaze over the meat. It is ok for some of it to run down into the dripping tray. Place your ham back in the oven and restart the timer.
- 20 minutes before the end of baking, glaze your ham once more, as above.
- At the end of expected baking time, check the internal temperature. If you’re happy with it, remove the pan from the oven, place the ham onto a carving board and allow to cool for 15 min before carving.
Pan drippings sauce
- You are likely to have some glaze left over. Pour it into a small saucepan.
- Pour a little boiling water into the dripping pan and, using a brush, loosen any drippings off the surface. Pour this liquid into the saucepan with the remaining glaze and bring to simmer, allow to cook for 2 min. Transfer the sauce into a serving dish to pour over sliced ham.
- Before glazing, check the packaging or with your butcher whether your ham needs to be first boiled in water.
- Any glazed ham leftovers as well as the sauce must be kept refrigerated and consumed within 5 days.
This recipe and all images associated with this recipe were created by Justyna Serwach of Garlic Matters.