There are few things more satisfying than a home-cooked Honey Roast Ham. I have been perfecting mine over the past few years, and whilst it doesn’t come close to my mother-in-laws, it is nonetheless very tasty.
It’s a fairly time consuming procedure. The ham is cooked in two stages. First it is simmered with aromatic spices and herbs. It is then brushed with an emulsion of English mustard, honey and stem ginger syrup, and roasted in a hot oven until it turns a rich golden hue. A meat thermometer is very useful, allowing you to accurately cook the ham without drying it out.
Coleslaw is the classic accompaniment to a roasted ham. Don’t be tempted to make it more than an hour in advance; you want a marked contrast between the crunchy cabbage and the creamy mayo. Slice a red onion, a red and a white cabbage, and four carrots as thin as you can. Season with salt, and leave in a colander for an hour. Pat dry with kitchen paper and fold in enough mustard mayonnaise to lightly coat the vegetables. A squeeze of lemon will cut through the richness and a sprinkle of toasted pumpkin and coriander seeds will add some welcome texture and a burst of flavour.
Honey & Ginger Roast Ham with Spiced Coleslaw
2 cups Honey
¼ cup English Mustard
¼ cup Stem Ginger Syrup
6kg Horseshoe Gammon – tied
2 Chopped Onions
6 Black Peppercorns
2 Star Anise
2 Bay Leaf
- Put the gammon and the aromatic ingredients in a large pot, cover with cold water, and simmer for about 3 hours or until the core temperature reaches 62C.
- Remove from the cooking liquid (keep for soup) and leave to cool slightly.
- Pre-heat the oven to 190C.
- Whisk the honey, mustard & syrup together.
- Remove the string or net and carefully cut away the skin, leaving a good layer of fat. Score the fat in a criss-cross pattern and brush with the honey glaze. Re-tie with string.
- Bake on a wire rack for about 30 minutes or until golden brown.