Cooked Gammon (Christmas Ham)

A Christmas Ham is carved from the hind quarter or shoulder of a pig and then is either pickled or smoked. It could be either cooked(boiled) or baked in an oven.

Cooked :
In a large saucepan, cover the ham with water and bring to the boil. Cook for 30 minutes per 500g or until the skin(rind) could be easily peeled off. Allow to cool and remove the skin - retain the removed rind in order to make crackling, if you so wish.
Place the ham back into the liquid and when cooled down, cut a diamond pattern into the fatty layer.
Glaze (see below).

Baked in the oven :
Preheat the oven to 160C.
Place the ham onto a rack in a roasting pan and cover completely with aluminium foil.
Bake for 15 - 20 minutes per 500g.
Discard the foil and cut off the skin(rind) - retain the removed rind in order to make crackling, if you so wish.
Cut a diamond pattern into the fatty layer.
Glaze (as described below).

Glazing :
Mix some apricot jam(or honey) with a little lemon juice and add some mustard.
A clove may be inserted into the fat where the diagonals criss-cross(optional).
Coat the entire ham with the glazing mixture and bake in an oven for about half an hour at 160C, or until golden brown.

Simultaneously, the rind could be place in a separate roasting pan (sprinkle with a little cooking oil) and baked until crispy.

recipe Gammon Christmas Ham