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Cider Baked Gammon


This recipe showcases Cloves and Black Peppercorns


1 whole leg of ham on the bone
2 (500ml) bottles dry cider
8 whole black peppercorns
1 bay leaf
175g light brown soft sugar
3 tablespoons mustard powder
16 whole cloves for studding ham
100ml cream


Place ham in a large pot and cover with cider. Leave in a cold place to soak overnight.
Heat the stockpot over medium high heat, add the peppercorns and bay leaf and bring to the boil.
Reduce heat and simmer on low heat for 30 minutes per 450g .
Remove from the heat and preheat oven to 220 C / Gas mark 7.
Mix the sugar and mustard in a bowl.
Remove the ham from the pot and remove the outer skin, then score diamond shapes into the fat with a sharp knife.
Stand the ham in a roasting tin and pour a small amount of the cider to cover the bottom of the tin.
Spread the sugar and mustard mixture over the fat on the ham, and press a clove into the corner of each diamond shape.
Roast the ham in preheated oven for 20 to 30 minutes until the fat is crisp and golden.

While the ham is cooling, strain the remaining cooking liquid from the pot into a small saucepan. Bring to boil and reduce by half.

Add 100ml cream and tablespoon grain mustard. Carve ham and serve with sauce, and steamed kipflers.

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