A Honey-glazed Ham is perhaps one of the nicest ‘cold cuts’ of meat to enjoy in a salad or sandwich as an afternoon tea time snack. Mrs. Beeton’s recipe for boiled ham, with the suggestion of adding on a glaze, instead of bread-raspings, is still exactly how we would go about doing it today, nothing has changed in that respect.You might also like to make Pork, Egg and Ham Pie with the off cuts and left overs.
Quick note on making a honey glazed ham: First we boil the ham, with the skin on, then when cooled we trim the skin off, leaving behind a thin layer of fat, we score the joint in a traditional diamond pattern, then stud the ham with cloves, pushing the stems into the joint to hold them. Finally we roast the joint by pouring over a glaze, and baste it while roasting in the oven. This makes the perfect honey glazed ham, and wonderful cold cuts of meat.
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Mrs. Beeton’s Victorian Boiled Ham Recipes:
TO BOIL A HAM.
811. INGREDIENTS – Ham, water, glaze or raspings.
Mode.—In choosing a ham, ascertain that it is perfectly sweet, by running a sharp knife into it, close to the bone; and if, when the knife is withdrawn, it has an agreeable smell, the ham is good; if, on the contrary, the blade has a greasy appearance and offensive smell, the ham is bad. If it has been long hung, and is very dry and salt, let it remain in soak for 24 hours, changing the water frequently. This length of time is only necessary in the case of its being very hard; from 8 to 12 hours would be sufficient for a Yorkshire or Westmoreland ham. Wash it thoroughly clean, and trim away from the under-side, all the rusty and smoked parts, which would spoil the appearance. Put it into a boiling-pot, with sufficient cold water to cover it; bring it gradually to boil, and as the scum rises, carefully remove it. Keep it simmering very gently until tender, and be careful that it does not stop boiling, nor boil too quickly. When done, take it out of the pot, strip off the skin, and sprinkle over it a few fine bread-raspings, put a frill of cut paper round the knuckle, and serve. If to be eaten cold, let the ham remain in the water until nearly cold: by this method the juices are kept in, and it will be found infinitely superior to one taken out of the water hot; it should, however, be borne in mind that the ham must not remain in the saucepan all night. When the skin is removed, sprinkle over bread-raspings, or, if wanted particularly nice, glaze it. Place a paper frill round the knuckle, and garnish with parsley or cut vegetable flowers.
HOW TO BOIL A HAM TO GIVE IT AN EXCELLENT FLAVOUR.
812. INGREDIENTS – Vinegar and water, 2 heads of celery, 2 turnips, 3 onions, a large bunch of savoury herbs.
Mode.—Prepare the ham as in the preceding recipe, and let it soak for a few hours in vinegar and water. Put it on in cold water, and when it boils, add the vegetables and herbs. Simmer very gently until tender, take it out, strip off the skin, cover with bread-raspings, and put a paper ruche or frill round the knuckle.
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Honey-Glazed Ham Recipe
Recipe Ingredients:
- 2kg unsmoked boneless gammon joint (ask your butcher to leave the skin on)
- 1 carrot, chopped
- 1 onion, peeled and chopped
- 1 leek, trimmed and chopped
- 1 cinnamon stick
- 1 tsp peppercorns
- 1 tsp coriander seeds
- 2 bay leaves
- about 25 whole cloves for studding
For The Honey Glaze
- 200g demerara sugar
- 25ml sherry vinegar
- 100ml Madeira wine
- 250g honey
Recipe Method:
Note: It is important to scoop off any impurities that rise to the top when simmering the joint of ham. And when roasting it in the oven, keep basting it and turning the roasting tin around to get an even colour.
Put the gammon in a large pan and cover with cold water. Add the carrot, onion, leek, cinnamon, peppercorns, coriander seeds and bay. Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up the water with boiling water if necessary.
Carefully pour the liquid away and then let the ham cool a little.
Pre-heat the oven to 190C/170C fan/gas 5.
Lift the cooled ham into a roasting tin, then cut away the skin leaving behind a thin even layer of fat. Score the fat all over in a criss-cross diamond pattern, then stud cloves all over the ham – a clove between each intersection of the cuts (in the middle of the diamond) is traditional.
To make the glaze
In a pan put the sugar, vinegar and maderia wine and bring to boil. Add the honey, stir while bringing to a boil and remove from the heat. The glaze for the ham should be thickened, but still pourable.
Pour half of the glaze over the fat of the ham, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes.
Note: Turn the pan around a few times during cooking, so the fat colours evenly, and keep basting it.
Remove the honey glazed ham from the oven and allow to rest for 15 mins before carving.
This can be roasted on the day or up to 2 days ahead and served cold. This honey glazed ham recipe is great for cold cuts of meat for salads and sandwiches.
