Baked ham with a negroni glaze
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
Ingredients
- about 2kg boneless gammon joint
- 2 oranges, sliced
- 10 peppercorns
- 1 tbsp coriander seeds, lightly crushed
- 1 cinnamon stick
GLAZE
- 2 tbsp sweet vermouth (Martini Rosso)
- 1 tbsp Campari
- 1 tbsp gin
- 6 tbsp light muscovado sugar
Method
- STEP 1
Put the ham in a pan with the orange slices, peppercorns, coriander seeds and cinnamon stick and add enough water to just cover it. Bring to a simmer and cook for 2 ½ hours. Lift the ham out and drain it well. Cut and peel off the skin leaving a thin, even layer of fat.
- STEP 2
Heat the oven to 190C/fan 170C/gas 5. Put the ham in a roasting tin. Mix the glaze ingredients together and brush over the ham – the glaze is quite thin so brush it on at intervals, making sure you use it all up. Cook the ham for about 45 minutes or until the fat is crisped and browned and the glaze sticky.
