Apricot and mustard glazed ham

• Meat

  • 2 kg Unsmoked boneless gammon joint

• Produce

  • 1/4 tsp Chilli, hot powder

• Condiments

  • 291 3/4 g Apricot jam
  • 3 tbsp Mustard, grainy

• Baking & Spices

  • 1 handful Cloves to decorate, whole

• Oils & Vinegars

  • 2 tbsp White wine vinegar

• Beer, Wine & Liquor

  • 1 tbsp Brandy

Found on supergoldenbakes.com

Description

Ingredients

• 2-4kg/4lb 8oz-9lb unsmoked boneless gammon joint, tied
• handful whole cloves to decorate
• *if using cooked ham proceed straight to step 2
• For the glaze
• 150g | 5oz apricot jam
• 3 tbsp grainy mustard
• 2 tbsp white wine vinegar
• 1 tbsp brandy
• ¼ tsp hot chilli powder

Directions

• Rinse tha gammon in cold running water and soak for an hour. RInse again and place the gammon on the steamer basket of your pressure cooker. Fill the cooker with water to just below the level of the basket and cook on high for an hour. Check the temperature with your Thermapen - it should read 60 °C (140 °F). Remove from the cooker and set aside to cool. See notes for how to cook on the stove.
• Pre-heat the oven to 200C (400F) and line a large roasting tin with aluminium foil.
• Place the gammon on a grill rack over foil-lined roasting tray. Carefully remove the rind from the gammon joint, leaving most of the fat intact. Lightly score the fat in a diamond pattern, taking care not to cut too deeply.
• For the glaze, put all the ingredients in a small saucepan and bring to the boil. Simmer for five minutes, stirring to mix everything together. Cool.
• Brush the ham liberally with the glaze and roast in the centre of the oven for ten minutes.
• Take out of the oven and press cloves over the fat. Brush the ham with the rest of the glaze.
• Return to the oven for a further 10-15 minutes until the fat is glossy and golden brown.
• Cover loosely with foil and set aside to rest for 15 minutes before carving.
• Transfer to a large platter and carve. Serve hot or cold.