Honey Baked Ham
- 1 Knorr Ham Stock Cube
- 1.3 kg unsmoked boneless gammon joints
- 3 bay leaves
- 2 carrots chopped
- 1 leek chopped
- 1 onion chopped
- 10 crushed black peppercorns
- 3 g whole cloves for studding
For the glaze
- zest and juice 1 large orange
- 5 tbsp runny honey
- 2 tbsp brown sugar
Place the joint in a large saucepan and fully cover with water. Add carrots, leek, onion, Knorr Ham Stock Cube, bay leaves and peppercorns.
Bring to the boil, cover and simmer gently for 1 hour. Keep topping up the water so that the joint remains covered. (Note: Avoid fast boiling as it hardens the meat and causes the meat to shrink.)
Preheat oven to 190°C, 180°C fan, Gas Mark 5. Remove joint from pan and place on a chopping board. Remove the skin but leave behind a good layer of the fat.
Score the fat in a diamond pattern and stud a clove in each of the diamond squares.
To make the glaze put all ingredients into a bowl and blend together.
Place joint into a roasting tray and brush glaze generously over the joint. Roast for 30 minutes, basting from time to time, until gammon is caramelised, sticky and glazed.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||394.87 kcal|
|Protein (g)||39.13 g|
|Sugar (g)||17.98 g|
|Fat (g)||16.56 g|
|Fibre (g)||2.7 g|
Want to receive recipes, tips & tricks on how to eat sustainable?
Tell us your cooking preferences and we'll do the rest.