Pork - Glazed Ham with Mustard Sauce
- Serves 6-8
- The 'blanket' method described below gives a very good result. Recently I have used my slow cooker also with excellent results. It takes about 5-6 hours.
Ingredients
- 1.5kg uncooked, boneless gammon
- 2 sticks celery
- 1 bay leaf
- 1t (5 ml) black peppercorns
- 2 carrots, sliced
- 1 onion, cut into wedges
- 3 T (45 ml) Ina Paarman's Vegetable Stock Powder
- 2 cups (500 ml) red wine or beer or gingerbeer
- ½ cup (120 g) soft brown sugar
- 5 whole cloves
- water to cover
Glaze
- 4T (60 ml) wholegrain mustard
- ½cup (125 ml) soft brown sugar
Serve With
- 1 x 200 ml Ina Paarman's Ready to Serve Mustard Sauce
Chef's Tip
Bone in gammon actually has a slightly better flavour, but the boneless one is so painless to slice that I tend to sacrifice a little taste here, in favour of the ease of carving.
Ina Paarman
For more delicious and simple recipes visit the Ina Paarman website.
Instructions
- Place the meat, on a saucer turned upside down (to prevent burn-on), in a heavy based pot with a snug-fitting lid. The pot must be deep enough for the lid to close tightly when the meat is in. Add all the ingredients. Cover and bring the gammon to a slow boil on top of the stove for 1¼ hours.
- Remove the saucepan from the heat and immediately wrap the saucepan first in a thick layer of newspaper and then in a thick blanket, duvet or sleeping bag. Set aside in a cardboard box or buffered by pillows for 6 hours. (If you are using 3-5 kg ham, leave it for 10 hours, or 12 hours for a 7 kg ham).
- Preheat the oven to 220°C. Remove the ham from the cooking liquid. If the skin is still on, use a small, sharp knife, to peel away the skin, leaving the fat layer. Slice into the fat layer to form a diamond pattern. Spread the mustard over the ham and press brown sugar into the mustard. Bake until the sugar layer turns caramel brown.
- Serve at room temperature, thinly sliced, accompanied by the Mustard Sauce. Outstanding on sandwiches the next day.
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