I did my ham loosely based on a Hairy Biker recipe.
I placed it in cold water to cover and boiled it. Then I tipped this water away and rinsed the gammon in cold water before putting back into the pan with cold water to cover, added a couple of bay leaves and some peppercorns, brought it back to the boil and simmered on the stove for 2.5 hours. After that, I rinsed it, cut off the outer layer of skin and left the fat which I scored into a diamond shape and studded it with cloves then glazed it with a smooth cherry jam and whisky glaze which I had heated in a small pan to reduce for 10 mins first. I then placed it into an ovenproof roasting dish, covered with the lid and roasted at 180 degrees C for 25 minutes with half an onion and a dash of water.
(My ham weighed 4 pounds).
The juices from the meat made the gravy.
I realise you will have cooked your ham by now, Azalea99, but if you are doing another sometime, this is a recipe I’d recommend you try.
It was delicious, and today I’m making a version of cottage pie using the left over ham in place of minced beef. I’ve done this before, and it makes a tasty meal.
Early Retirement - have you, would you ?
Desperately sad story of the assisted suicide of a grieving mother

