Brown sugar-spiced rum ham
Poaching the joint in cider adds a lovely fruity sweetness and tenderness to the meat.
MAKE AHEAD Once cooked, chill the ham in the poaching liquor for up to 3 days to keep it moist. Remove from the liquid, bring to room temperature, then continue with the recipe.
Serves 8 • Prep 1 hr 30 mins, plus cooling • Cook 45 mins
2-2.5kg boneless unsmoked gammon joint, tied
1ltr medium-dry cider
2 bay leaves, plus extra to decorate
2 sticks celery
1 onion, cut into quarters and skin left on
Clementines, halved, to decorate
For the glaze:
150g dark brown sugar
150ml dark rum
100ml honey or maple syrup
1tsp ground ginger or cinnamon
1 pinch chilli flakes (optional)
1 Soak the ham in water overnight, if required.
The next day, drain the water and put the ham in a saucepan large enough to hold it comfortably. Pour over the cider and fill with water to just cover. Add the bay leaves, celery and onion. Bring to a gentle simmer and cook for 1 hr 30
