Honey Roast Ham
Decent-quality sliced ham is expensive to buy, but very easy to make if you have a slow cooker. Uncooked smoked and unsmoked gammon is often on offer at the supermarket and once you have cooked your ham, it should keep well for up to 3 days in the fridge, giving you the option of a host of different meals.
- 1.4 kg boneless, rolled smoked or unsmoked gammon
- 100 ml water
- 1 tbsp prepared English mustard (from a jar)
- 1 tbsp clear honey
- Put the gammon and water in the slow cooker, cover with the lid and cook on HIGH for 3½-4½ hours or LOW for 5-7 hours, or until the gammon is thoroughly cooked and reaches an internal temperature of at least 75℃.
- Remove the lid, lift the gammon out of the slow cooker and on to a board, and leave it to stand for 10 minutes. Preheat the oven to 220℃/Fan 200℃/Gas 7. Very carefully snip off the string and slide a knife under the rind, then lift it off, leaving a thin layer of fat on the meat. Score the fat with a knife in a crisscross pattern.
- Line a small roasting tin with a piece of foil, large enough to come up the sides of the tin. Place the ham on top. Mix the mustard and honey in a small bowl and spread it all over the ham fat. Bring the foil in towards the ham to create a bowl to catch any sticky juices. Back the ham for about 15 minutes, or until nicely browned. Serve in slices, warm or cold.