This is a recipe for a delicious Rum spiced Ham, perfect for the festive period – this could be served on Christmas Eve or New Year’s Eve and would be perfect alongside slow cooked red cabbage and dauphinoise potatoes.

It is surprisingly easy to prepare and any leftovers make the best sandwiches!

Serves: 10 – 12 people | Prep time: 25 minutes | Cook time: 3 hours

4kg gammon joint, boneless
450ml black treacle
2 bay leaves
½ an orange
1 cinnamon stick
1 star anise
6 black peppercorns
6 cloves
50ml spiced rum
2 tbsp black treacle
1 tbsp Dijon mustard
1 tsp Maldon salt
Olive oil

1. Traditionally, a gammon joint would often require soaking overnight to
remove some of the strong salt from the cure. However, more often
these days the butchers use cures which don’t require this – check with
your butcher first if you are unsure.
2. Take a large pan, big enough to hold your ham and to the pan fill it up
halfway with water. To the water add the black treacle and mix in well.
Then add your gammon joint and top up the pan with some more cold
water until it just covers the ham. Then add the bay leaves, half an
orange, cinnamon stick, star anise, black peppercorns and cloves. Then
place on the hob and bring the liquid up the boil and then reduce to a
low simmer and let it simmer for 2 hours 30 mins. Keep topping up the
water level if necessary, to ensure the ham is evenly covered.
3. Preheat oven to 180C.
4. After 2 hours 30 mins remove the ham from the heat and allow to cool
slightly before removing carefully from the pan of water.
5. Place the ham on a large baking tray and using a sharp knife, score the
skin in a diamond pattern. In small bowl mix together the spiced rum, 2
tbsp black treacle, Dijon mustard, Maldon salt and 1 tbsp olive oil. Use a
pastry brush to rub this glaze all over the ham. Then place into the oven
for 15 – 20 minutes. Remove from the oven and brush again with any
remaining glaze.
6. Let the ham rest for 30 minutes before slicing and serving.

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