Spiced ham
Serves: 8 with leftovers
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Spiced ham
Serves: 8 with leftovers
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
220Kcal
Fat
12gr
Saturates
4gr
Carbs
2gr
Sugars
1gr
Fibre
0gr
Protein
26gr
Salt
3.9gr
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Ingredients
- 2.2kg smoked gammon joint
- ½ tsp vegetable oil
- 1 onion, peeled and thickly sliced
- 1 star anise
- 4 whole cloves
- 3 fresh bay leaves
- 500ml dry cider
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Place a triple layer of extra-strong wide baking foil, large enough to enclose the gammon, in the base of a roasting tin and bring up the sides to make a foil 'dish'.
- Put the onion, spices and bay leaves on the bottom of the foil; pour the cider around. Put the gammon on top and bring the foil up around the sides, so the meat is enclosed.
- Put in the oven for 2-2 ½ hours – the centre of the meat should register 72°C on a digital thermometer.
- Carefully drain off the cooking liquid (you can use this to make soup) and return the ham to the roasting tin. Remove from the oven and leave to rest in its foil parcel for 10-15 minutes. Remove to a plate, along with the onions from the parcel; carve.
Tip
If your joint is a different weight, calculate 30 mins per 500g when pre-cooking.
