What is a pub that doesn’t serve a good ham on its menu? From Ham sarnies, to Ploughmans and Ham Egg and chips -this versatile meat is a staple that’s sadly losing its place on pub menus. I will guarantee however that as long as we own a pub there will be ham cooked in its kitchen. We play around with the recipe for ham all the time as its great to experiment with and the flavour changes so dramatically.
BBQ Ham Recipe
- One 5kg (12lb) Gammon Ham
- one tsp mustard seed
- one tsp fennel seed
- one tsp cumin
- one tsp black peppercorns
- one tsp chilli powder
- one tsp oregano
- 2 tsbp brown sugar
For the glaze
- 4 tbsp black treacle or mollases, mixed with a second batch of the spice mix ( exactly as above without the sugar)
- Remove meat from the fridge and allow to get to room temperature- this really helps the meat keep tender
- Preheat the oven to 180c
- Place the joint in a roasting tray- Rub the meat with the spice mix (no need to pre mix just tip on top of the meat and rub in). You will need to turn the meat to ensure you really get the whole of the joint covered in delicious flavour.
- Place the meat fat side up in the tray and place in the middle of the oven. Roast for 3-4 hours- Probe to ensure meat is cooked through.
- Allow joint to cool- then remove all of the butchers binding and fat with a sharp knife. Draw diamond groves into the top of the meat so the flavour can really set in.
- Next pour on the treacle/molasses / spice mix – Rub well and return to the oven for thirty minutes or until the ham is good and sticky!
Once cool carve into good half cm thick slices ready to go as delicious Ploughmans