Piri-piri honey ham
Serves 8 - 10
Prep:
Cook:
plus cooling
Add tangy, spicy piri-piri to your Christmas ham for an alternative take on a festive favourite. Perfect for Boxing Day, it also makes fantastic sandwiches
Skip to ingredients
- 2kg smoked gammontied
- 2 onionsquartered
- 1 bird's-eye chilli(optional)
- 2 carrotsroughly chopped
- 4 thyme sprigs
- 25g piece of ginger
- 1 tbsp black peppercorns
- 4 cloves
- 2 star anise
- 100g honey
- 2 tsp smoked sweet paprika
- 2 tsp chilli flakes
- 2 tsp garlic granules
- 2 tsp onion granules
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
Nutrition: Per serving (10)
- kcal326
- fat18g
- saturates6g
- carbs8g
- sugars7g
- fibre1g
- protein33g
- salt5.18g
Method
step 1
Put the gammon, onions, chilli (if using) and carrots in a large pan. Scatter in the thyme, ginger, peppercorns, cloves and star anise, then cover with water. Bring to the boil, then reduce the heat to a simmer and cook for 1 hr. Turn the heat off and cover with a lid, then leave to stand for 45 mins, covered – the gammon will continue to cook gently in the residual heat.
step 2
Heat the oven to 200C/180C fan/gas 6. Carefully remove the ham from the water and leave until cool enough to handle. Remove the skin, keeping as much of the white fat underneath as possible. Score the fat in a diamond pattern using a sharp knife. Put in a roasting tin lined with foil that will fit it snugly.
step 3
Combine the honey with all the dried spices, 2 tsp salt, the oregano and vinegar, then brush most of this over the ham, reserving a little. Roast for 20-25 mins, basting with the reserved glaze a few times until sticky and deeply golden.
