Mustard & Honey Glazed Roast Gammon - How to make

How to make a Honey and Mustard glazed roast Gammon

Ingredients to Boil
1 Smoked Gammon Joint
2 Celery sticks roughly hopped
1 Onion roughly hopped
2 Leeks roughly hopped
12-15 Pepper Corns
2 Bay Leaves

Ingredients to finish roasting Gammon
Cloves to stud the diamond pattern
1 cup of Orange Juice
1 tblsp English Mustard powder
2 tblsp Honey

Method to boil the Gammon
Put the Gammon in a stock pot with the vegetables and then top with two litres of water and bring to a boil than turn down to a simmer and simmer for two hours.
Leave to cool in the stock.
When cool, remove the Gammon from the pot. Remove the skin leaving a small layer of fat. You can serve this as it is or prepare the joint for a further roasting in the oven to enhance its flavour.

Method to finish roasting the Gammon
Remove the skin from the Gammon and cut a diamond pattern in the fat with a sharp knife.
Stud the diamonds with Cloves.
Mix the Honey and Mustard. If it is too thick, slacken with a little hot water.
Put tyhe Gammon in a roasting pan.
Add the Orange juice to the pan and then brush the diamond pattern with the Honey and Mustard sauce. Keep basting every ten minutes while roasting in the oven.
The fat will go golden with the basting but be careful not to let the Honey mixture burn.

Best Lamb Stock Ever

 

Lamb Stock

Ingredients
3 Legs of Lamb Bones (Saved From The Sunday Roast)
2 Medium White Onions Cut In Half
3 Sticks Celery Cut Into Chunks
2 Medium Carrots Cut Into Chunks
2 Sprigs Of Rosemary
2 Bay Leaves
A Small Bunch Of Parsley (Including The Stalks)
Big Pinch Of Salt
12-15 Black Peppercorns
Water
Large Heavy Bottomed Saucepan or Stockpot

Method

You can peel the carrots and onion if you wish. I only remove the outer skin of the onion when I make stock.
Put all ingredients into the large heavy based saucepan or stockpot.
Top up with water and bring to a boil and then reduce the heat to simmer for about 2 hours with the lid on. This will break down any meat and muscle around the joints of the bones  and allow the bone marrow to flavour your stock.