When I was a kid, every year my mum would do, alongside the roast beef (no turkey in our house) a roast ham. Both the beef and the ham would be so huge they would feel the family for lunches and dinners for most of Christmas. And we were no small family – up to seven in the house at a time. Of course, it would sit covered in the fridge, but fingers would occasionally snaffle part of a slice while you were in the kitchen making a brew – I mean you’ve got to go into the fridge for some milk, and the ham is just sitting there. Calling you.
I still make the ham occasionally today, and one day I’ll maybe post the recipe for her cider boiled ham, but this recipe is different, though it still stirred the same memories. For me and my family, I’m pretty certain it’s synonymous with Christmas, that and the smell of the bubble and squeak for breakfast on Christmas day, the smell of mashed potatoes, sliced sprouts and carrots searing in the pan. Yeah, I still do that every year too, with bacon and a fried egg.
This recipe again took it’s inspiration from Mr Fitzpartick’s cordials, this time from the Iron Brew Tonic. I could have so easily gone down another baking route for this cordial, the distinctive flavour and bright colour, would be fabulous either in the cupcakes themselves, or even in a soft buttercream frosting. But I couldn’t get away from the idea of sweet and savoury. Something charred and sticky, and so after spotting a lone small gammon joint on the shelf in the supermarket (yes this time it’s not from the butchers), the idea was born.
This recipe also uses a splash of whisky – unsurprisingly, the sweet flavours of the tonic go really well with it, and along with the lemon juice and the cinnamon, it’s just delicious. So much so that Mr GFB opted for a couple of slices for his tea instead of the chicken I had planned! If you’d rather not use the whisky, then simply omit it and use the recipe without.
Iron Brew Glazed Ham
- 1 Gammon joint (900g-1kg)
- 1 tsp Ground cinnamon
- 50 ml Whisky (I used Old Poultney, but use whatever you've got to hand!)
- 100 ml Mr Fitzpatrick's Iron Brew Tonic
- 1 Lemon - rind and juice
Prepare the gammon joint. Put it into a pan of water, bring the pan to the boil, drain and discard the water. Let the ham cool a little.
Preheat your oven to Gas Mark 3/175°C, and while that's heating up, prepare the ham. Remove the skin, but keeping as much of the fat as you can - then score the fat. This is where the glaze will sit.
Pop your gammon into an oven proof dish and into the oven for around 20 minutes per 450g (so forty minutes if it's 900g, like mine was).
Meantime, in a pan, add all the glaze ingredients together, and bring to the boil, just to let it reduce a little bit, so it's nice and syrupy again. Pop to one side.
When it's cooked, remove it from the oven, and turn the oven up to Gas Mark 7/265°C.
Baste the skin of the ham with the glaze. There will be some left over, don't worry.
Put the ham back into the now hot oven. After ten minutes, remove it and baste it with the glaze again. Put it back into the oven. Repeat once more, before removing it and letting it cool. Eat with chips and a fried egg, in sandwiches, or just sneak slices from the fridge when you fancy.