Our award-winning dry cured ham is made using pork from our own farm.
Our butchers use a cure blend of salts and Demerara sugar.
- 2 kg Blacker Hall Dry-Cured Gammon
- 1 Carrot, chopped
- 1 Onion, peeled
- 1 Leek, trimmed and chopped
- 1 Cinnamon Stick
- 1 tsp Mixed Peppercorns
- 1 tsp Coriander Seeds
- 2 Bay Leaves
- 25 Whole Cloves, for decorating
- For the glaze...
- 200g Demerara Sugar
- 25ml Sherry Vinegar
- 100ml Madeira Wine
- 250g Honey
Place the gammon in a large pan and cover with cold water. Add the carrot, onion, leek, cinnamon, peppercorns, coriander seeds & bay. Bring to the boil then reduce to a simmer for 2.5 hour, topping up with boiling water as needed. Skim any impurities from the top of the water. Meanwhile, pre-heat your oven to 190°C / 375°F / Gas 5. Lift the ham out into a roasting tin and allow to cool slightly. Trim away the skin leaving an even thin layer of fat. Score this in a diamond patter then stud with cloves in a neat pattern.
To make the glaze, put the sugar, vinegar and Madeira in a pan and bring to the boil, then remove from the heat. Pour half of this evenly over the ham then place in the oven for 15 minutes, repeat the process with the rest of the glaze. Add the honey and return to the oven for a further 35 minutes, basting with the juices frequently.
Remove from the oven and rest for 20 minutes before carving or cool quickly if you are serving cold. This must be placed in a fridge after about 2-3 hours, do not leave out overnight.