Naturally Cured Ham with the Stickiest Glaze
In just two hours, create a cured ham cooked to perfection, with the help of a black treacle and mustard glaze you can make the skin of the ham so fabuously sticky it will leave you craving more.
Naturally Cured Ham with the Stickiest Glaze
In just two hours, create a cured ham cooked to perfection, with the help of a black treacle and mustard glaze you can make the skin of the ham so fabuously sticky it will leave you craving more.
- Serves: 6
- Prepare: 15 Minutes
- Cook: 1 Hour 40 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Ingredients
- 1.5-2kg of gammon
- handful of cloves
- 1 tsp cinnamon
- pinch sea salt
- pinch black pepper
- 1 tbsp soft brown sugar
- 1 tsp mustard
- 1 tbsp black treacle
Method
1. Place your gammon in a large lidded saucepan and cover with cold water. Place on a high heat and bring to the boil. Drain the water from your saucepan and replace with fresh cold water
2. Bring to the boil once more before turning down the heat and simmering for 20 minutes per 500g
3. Whilst your gammon boils make your glaze. In a pestle and mortar grind together your cinnamon, nutmeg, salt, pepper, and sugar. Transfer to a bowl and drizzle in your black treacle and mustard. Mix well
4. Remove the gammon from the water and set to one side to cool
5. Heat your oven to 200°C
6. Score the fat of your gammon into diamond shapes and push a clove into the center of each cross
7. With a soft pastry brush paste your glaze all over your gammon before roasting in your oven for 10 minutes
8. After 10 minutes open your oven and baste any juices in your tray back over your gammon. Roast for a further 20 minutes
9. Rest your gammon on the side for 15 minutes before carving and pour any juices from your tray into a jug and serve on the table, or pour over for extra sticky slices
Other recipe ideas
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Frequently asked questions
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.
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Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
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Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.