Guest chef

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.

follow on twitter

Spiced ham

  • Serves 8 with leftovers
  • Prep 20 mins
  • Total time 2hrs 40 mins, plus resting
0.0/5 rating (0 votes)
Spiced ham
Spiced ham

step by step

  • 1The day before you want to eat the ham, 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'. Thoroughly dry the skin with kitchen paper then rub the scored skin with the oil. Mix salt flakes with the fine salt and rub evenly over the skin, working it in well.
  • 2Put 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, but the scored skin is left exposed.
  • 3Put in the oven for 2-2 ½ hours – the centre of the meat should register 72°C on a digital thermometer.
  • 4If the crackling isn't quite ready, preheat the grill to high. Carefully drain off the cooking liquid (you can use this to make soup) and return the ham to the roasting tin. Grill until it crackles (keeping a watchful eye on it so it doesn't burn). 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, serving some of the crackling alongside.
  • If your joint is a different weight, calculate 30 mins per 500g when pre-cooking.
  • Recipe photograph by Martin Poole

Get ahead

Prepare to the end of step 3 the day before, cool the gammon in its parcel of liquid then chill overnight (with the skin uncovered). Take out of the fridge 2 hours before cooking and skim off any fat. Preheat the oven to 220°C, fan 200°C, gas 7 the cook for 50 minutes or until the meat has heated through, then carry on from step 4.

You will need

  • 2.2kg oak-smoked dry cured crackling gammon joint
  • ½ tsp vegetable oil
  • ½ tsp each of sea salt flakes and fine salt
  • 1 onion, peeled and thickly sliced
  • 1 star anise
  • 4 whole cloves
  • 3 fresh bay leaves
  • 500ml dry cider

+ Nutritional Information