Autumn piccalilli with pear
Eaten immediately, this pickle will have a punchy
tang, perfect with strong cheeses, but by winter
the flavours will mellow, ideal for sliced ham.
Baked ham with brown sugar & mustard glaze
- Preparation and cooking time
- Prep:
- Cook:
- Plus soaking
- Easy
- Serves 12
Skip to ingredients
- 4-5kg/9-11lb raw smoked hamon the bone
- 90g/3oz soft brown sugar
- 6 tbsp wholegrain mustard
- dark rye bread, sweet sliced pickles and bay leavesto serve
Nutrition: per serving
- kcal337
- fat19g
- saturates7g
- carbs8g
- sugars8g
- fibre0g
- protein35g
- salt4.02g
Method
step 1
Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
step 2
Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
step 3
Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
step 4
Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).
