Honey Glazed Ham Receta de Gordon Ramsey

Ingredients

• 3kg unsmoked boneless gammon joint         Yo Unos  3 1/2 de paletilla de cerdo
• 4 medium carrots, peeled and roughly chopped    4 zanahorias peladas y troceadas
• 1 leek, cleaned and roughly chopped                     2 puerros  troceada
• 1 onion, peeled and roughly chopped                    1 cebolla troceada
• 1 tsp black peppercorns, lightly crushed               1 cucharada de pimienta molida
• 1 tsp coriander seeds, lightly crushed                    1 cucharada de semillas de cilantro
• 2 cinnamon sticks, broken in half                          2 palos de canela cortados en dos
• 2 bay leaves                                                           2 hojas de laurel
• handful of cloves                                                   1 puñado de clavos

Honey glaze                                                          Glaseado de miel

• 100g demerara sugar                                  100 gr. de azucar moreno
• 50ml Madeira wine                                      50 ml. de vino de Jerez dulce
• 25ml sherry vinegar                                      25 ml. de vinagre de Jerez
• 125g honey                                                  125 gr. de miel

Method

1. Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, let the ham cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soup etc).
2. To make the glaze, put the sugar, Madeira, sherry vinegar, and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes until you have a glossy dark syrup. Do not leave unattended, as it will easily boil over.
3. Preheat the oven to 170°C/Gas Lift the ham into a roasting tin. Snip and remove
   the strings and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.
4. Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.
5. Remove from the oven and allow to rest for 15 minutes before carving.

Extracted from ‘Christmas with Gordon’ by Gordon Ramsay, published by Quadrille (£15, hardback), only available at Tesco Photography © Chris Terry