Nothing says winter like a roast ham. We've used miso to give salty, umami depth to this sticky, savoury glaze recipe.
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Serves
6
Leek
Carrot
Onion
Celery
Garlic
Bay Leaf
Rosemary
Black Pepper
Gammon
Brown Sugar
Orange
Miso Paste
Maple Syrup
Apple Cider Vinegar
Salt
Serves
6
Leek
Carrot
Onion
Celery
Garlic
Bay Leaf
Rosemary
Black Pepper
Gammon
Brown Sugar
Orange
Miso Paste
Maple Syrup
Apple Cider Vinegar
Salt
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Step 1.
Start by weighing the gammon joint and calculating the cook time. It's 20 mins per 450g plus an extra 20 mins.
Step 2.
Roughly chop the leek, carrot, onion, celery and halve the garlic. Get them into a large stock pot with the ham, bay, 3 of the rosemary sprigs and the peppercorns. Cover with cold water and bring to a simmer.
Step 3.
Cook in the simmering water for ⅔ of the total cooking time then allow to cool completely in the stock. Remove the skin with a small, sharp knife and score the fat.
Step 4.
Heat the oven to 180°C fan. To make the glaze, finely chop half the zest of the orange and the remaining rosemary. Add the sugar to a medium sized pan and cook over a low heat to a dark caramel.
Step 5.
Add a ladle of the ham stock (Keep the remaining stock, it makes delicious soup) and deglaze. If the caramel solidifies, simply set it over the heat to melt again. Now add the juice from half an orange, miso, maple syrup and vinegar along with your orange zest and rosemary. Bring to a boil and cook down for 2-3 minutes.
Step 6.
Brush the ham with some of the glaze. Slide into the oven to roast for the remaining cook time or until the ham is sticky, charred and caramelised. As it cooks, baste every 10 minutes with glaze.
Step 7.
Stuff into sandwiches with cheddar, good chutney and shredded lettuce for a killer snack.
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