About the Recipe
If you brought your Gammon ham home then it's almost done!
2.5Kg Smoked Gammon Ham
Enough Apple juice or water to fill the pot with 12mm/(1/2") of liquid
A few (1@-15) whole cloves to press into the ham
250ml (1 cup) orange juice
125ml (1/2 cup) maple syrup
a baby finger length of cinamon stick
1 Star Anys (optional)
Preheat your oven/pot to 325F. You can add some water or apple juice about 12mm (1/2") up the pot/pan and some spices if you like. Lightly tent with tinfoil or partially close the pot.
Put the ham inside and cook for about 44min/Kg to reach the internal temperature of 71degC (160F)
You can choose to glaze before or after you let it rest, both ways are great! If you pull the ham out with the intention to carmelize the glaze now is the time. Set the broiler on low, and baste the ham with your glaze. Put it back into the oven until you see the glaze bubble and turn a light brown. Repeat this step as many times as you like but one or two times should be plenty.
Pull the ham out of the oven and let rest covered for 8-10min/kg. You are then ready to slice.
Your remaining glaze can be poured over the ham and served on the side.