Perfect Christmas gammon

We're back in the gorgeous Dargle Valley in the Midlands with Caz Griffin of Dargle Valley Pork.

Caz, famous for her awesome cooking, shows us just how easy it is to prepare a versatile gammon, not just for the festive season, but for any occasion.

You will need: 

Gammon

English mustard powder

Honey

Cloves

Bay leaves 

Glaze

100ml brown sugar

7ml ground ginger

10ml Hot English Mustard Powder

30ml smooth apricot jam

Juices from cooked gammon

Decorate with fresh pineapple and cherries

Method:

1. Place the Gammon on a piece of tin foil, shiny side on the inside
2. Rub with hot English mustard powder.  Take 40 ml honey (if it’s a large one, increase the amount of honey) and pour over meat.
3. Place a few cloves and a couple of bay leaves onto the honey.
4. Wrap the Boston Butt in foil, not wrapping the foil tightly over the meat.  (It must make a pocket that is sealed)
5. Bake the ham in an oven tray with a bit of water, place in oven that has been preheated to 180°C for an hour per kilogram.
6. This method of cooking gives the ham a lovely flavour and does not dry the meat out.

For a large ham still on the bone, the method of preparation is the same as above. You would use a whole bottle of honey. 

The cooking times change a little. Bake for 20 minutes per 500g plus and extra 20 minutes with the oven at 180°C for the first hour and then at 140°C for the remainder of the cooking time. Peel off skin and glaze for a further 20 minutes. A Boston Butt can also be glazed.