Honey, fennel & chilli roast ham
By Esther Clark
Contains pork – recipe is for non-Muslims/non-pork eaters.
Elevate a joint of ham using storecupboard spices. Pork pairs well with fragrant fennel, and the sweet, sticky honey nicely counters the punch of chilli
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Prep:15 mins
Cook:3 hrs
plus 20 mins resting - Serves 8
- Easy
Nutrition per serving
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kcal 396
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fat 21g
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saturates 7g
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carbs 14g
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sugars 0g
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fibre 0.3g
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protein 39g
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salt 4.9g
Ingredients
- 2-2.5kg unsmoked gammon
- 1 onion, halved
- 1 large carrot, chopped
- 1 tbsp fennel seeds
- 1 tsp black peppercorns
- 2 fresh bay leaves
- 70ml honey
- 3 tbsp light brown soft sugar
- 2 tsp fennel seeds, crushed
- 1 tsp coriander seeds, crushed
- 1 heaped tsp chilli flakes
Method
Put the gammon in a large, deep saucepan with a tightly fitting lid. Tip in the onion halves, carrots, fennel seeds, peppercorns and bay leaves. Pour over enough water to cover the gammon, then cover with the lid, leaving it slightly ajar. Bring to a simmer. Cook for 2 hrs-2 hrs 30 mins, topping up with water as needed. Turn off the heat and leave to rest for 10 mins, then lift the gammon out onto a baking tray lined with baking parchment.
Heat the oven to 220C/200C fan/gas 8. Remove the skin from the gammon, leaving a 1cm layer of fat. Score lines into the fat at ½cm intervals using the tip of a sharp knife, then bake for 15 mins until the fat is starting to crisp.
For the glaze, tip the honey and sugar into a pan with the fennel, coriander and chilli flakes. Stir over a low heat for 5 mins to loosen. Brush half the honey mixture over the gammon, then return it to the oven for 15-20 mins, brushing over the remaining glaze after 10 mins. Leave to rest for at least 20 mins before transferring to a large plate and carving. Once completely cool, the leftovers will keep covered in the fridge for up to five days.
