My ham glaze was the result of successful cupboard rummaging. Fig relish (if you can't get this then ginger jam or any fruit chutney), maple syrup, soy sauce, mustard, crushed black peppercorns and a shot of whiskey. It created a warm sticky slightly fruity coating. I have concluded that ham is not just for Christmas, it's for (an easy) life.
Fig and Black Pepper Baked Ham (serves 8)
Preparation Time: 10 minutes
Cooking Time: 2 and a half hours
- 1.5kg smoked gammon boneless joint
- 2 carrots
- 2 onions, peeled
- 6 cloves
- 2 bay leaves
for the glaze:
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 2 tbsp whiskey
- 2 tbsp fig relish (I used tracklemans)
- 1 tbsp black peppercorns, crushed
- 2 tbsp maple syrup
- Cover the gammon joint with cold water, throw in the carrots, onion, bay and cloves and bring to the boil.
- Turn down the heat and simmer for 2 hours. Then turn off the heat and let it cool completely (this keeps it moist).
- Pre-heat the oven to 200C/400F/Gas6. Remove the ham from the liquid and lay it on a foil lined baking tray.
- Mix the glaze ingredients together then paint it all over the joint to coat it evenly.
- Bake for half an hour or until the surface is sticky (basting once midway) then leave to cool. It will keep refrigerated for up to a week.