Baking ham in the oven is my now my favorite way of cooking a ham joint. In the UK we call the uncooked ham gammon, not sure why but does sound confusing. Until recently I have always cooked my ham joints in the slow cooker, however, I have had a few disasters when the ham became overcooked and became too tender. Although still tasty the ham becomes a bit stringy and impossible to carve into slices for great presentation. A shame when you have spent a lot of money on the ham joint. The only disadvantage of baking ham in the oven is you don’t end up with lovely amounts of ham favored stock for soups.
For this recipe, I thought I would try baking ham in the oven. I was so pleased with the final result.
Baking Ham in the Oven
4.3kg Gammon (Ham) joint unsmoked bone in
4 dried bay leaves
1 tablespoon maple syrup
1 tablespoon whole grain mustard
Baking ham in the oven
First of all, you need to soak the gammon joint in water for 6 hours, with the peppercorns and bay leaves.
After 6 hours remove the gammon joint from the soaking liquid dry and cut the rind into diamonds.
Baking a ham in the oven
Place the joint in a roasting tray and place a meat thermometer deep inside the joint but not touching the bone.
Cover the joint with foil, try to make sure the foil does not touch the meat.
Bake in the oven at 120C or 250F for about 3 -4 hours until the internal temperature reaches 55C 130F.
Ingredients for a Ham Glaze
Remove the skin. Mix the maple syrup and whole grain mustard and brush over the outside of the joint.
Increase the oven temperature to 180C/350F and cook without the foil cover for about 1 hour the glaze should brown and the internal temperature should hit 60C/140F.
Baked ham finished
Finished baked ham – delicious cold in a salad.
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