Peppercorn & honey ham

Contains pork – recipe is for non-Muslims/non-pork eaters.

Use three different types of peppercorns in this festive ham: black peppercorns for warmth, Sichuan for citrussy notes and pink for floral, sweet flavours

Prep:10 mins
Cook:2 hrs 30 mins

Serves 12
More effort

Nutrition per serving

kcal 274
fat 13g
saturates 5g
carbs 9g
sugars 0g
fibre 0g
protein 30g
salt 3.44g

Ingredients

2kg tied, smoked gammon joint
2 onions , unpeeled, halved
2 bay leaves
2 thyme sprigs
2 rosemary sprigs
2 celery sticks , roughly chopped
2 carrots , roughly chopped
1 tbsp black peppercorns
1 tbsp Sichuan peppercorns
½ tbsp black peppercorns
½ tbsp Sichuan peppercorns
1 tsp pink peppercorns
100ml runny honey

Method

Put the gammon and all the other ingredients, except the ones you’re using for the glaze, in your largest, deepest pot. Cover completely with cold water, bring to the boil, then immediately reduce to a simmer. Put the lid on, leaving it slightly ajar, and cook for 1 hr. Turn off the heat and leave in the liquid for 40 mins with the lid on.
Remove the gammon from the stock and set aside to cool a little (keep the stock and freeze it to use as a base for soup). While the gammon cools, toast all the peppercorns in a small saucepan on medium heat. Once smelling peppery, grind using a pestle and mortar to a coarse consistency. You don’t want huge chunks of peppercorn. Mix with the honey in a small bowl.
Line a roasting tin with foil that fits the gammon comfortably. Heat the oven to 200C/180C fan/gas 6. Once the ham has cooled slightly, peel back and discard the skin, then score the thick layer of fat. Put the gammon in the lined roasting tin, then pour on half of the honey glaze, using a pastry brush to get it into all the nooks and crannies. Roast for 25 mins, glazing halfway through. Reserve a little glaze to brush over at the end.