Finishing off the Ham
I used a preserving pan to cook the gammon last night together with dried bay leaves, white pepper, some dried thyme, a sprinkling of clove, a red onion chopped in half, and some mixed herbs. Once cooked I left the gammon in the pan overnight covered in foil so that it could cool down in the stock. I have found in the past by doing this that it manages to keep the meat nice and moist. Sometimes I carry on with the glazing straight away but last night I did not. OH was hungry when I got up so the ham was trimmed of all the fat and the top cut into diamonds. I then sprinkled and pushed in dark brown sugar, dried ginger powder and a little apricot jam to form the glaze. It was then put into the oven to cook on gas mark 5. Its bubbling away all sticky and unctuous but it will definitely be good eating. You can use various sticky things including brown sugar to create your own toppings. This time I have used Apricot jam as I had a part jar left from d...