- Serves: 8
- Cook Time: 1.5 hours 30 minutes
- Prep Time: 15 minutes plus cooling
- Effort: medium
- 1 head garlic, halved across
- 1 tsp black peppercorns
- 1 tbsp vinegar
- 2-3 stalks parsley
- 900g piece of raw ham
- 4 tbsp brown sugar
- a good pinch of salt
- 2 tbsp English mustard
1. Half fill a large, deep saucepan with water. Add the halved garlic bulb, peppercorns, vinegar and parsley stalks.
2. Bring this to the boil, add the raw ham, reduce the heat so that the water is simmering gently and poach the ham for 1 hour 10 minutes.
3. Remove the pan from direct heat and set aside to cool. Once the poaching stock has cooled, remove the ham and refrigerate for 1 hour.
4. Meanwhile, pour 225ml of the poaching stock into a separate saucepan. Add the boiled garlic bulb, sugar, salt and mustard.
5. Using the back of a fork, blend these together into a puree. Bring the puree to the boil, then reduce the heat and simmer gently for 20 minutes until reduced by half. Set aside to cool.
6. Brush the cooled ham all over with the cooled puree. Return the ham to the fridge for 10 minutes. Repeat this process twice until the ham is well-glazed.
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