Here is an easy recipe for a gorgeous and succulent Christmas ham.
Select a good quality smoked gammon joint, plenty of fat and not skinned, not less than 2kg.
-Soak overnight in cold water
-Bring to the boil in fresh water
-Simmer for 20 minutes per pound
-Skin (put the skin in the stock, and use for making split pea soup)
-Stud the fat with cloves
-Smear the fat with a paste of brown sugar, egg yolks and English mustard
-Cover this with breadcrumbs
-Put in a pre heated oven (180 degrees) for 20 minutes, or until golden brown
-Allow to cool
-Eat when cold
Absolutely delicious!
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