BROWN SUGAR MUSTARD HAM GLAZE RECIPES

Steps:

• Put the gammon in a large pan, add the cider and top up with cold water to cover. Add the bay leaves, peppercorns, the quartered onion and carrots. Bring to a simmer, then cover and cook gently for 2 hours. Turn off the heat and leave to cool in the liquid.
• Take the ham out of the liquid and remove the skin, leaving a good layer of fat. Strain the liquid and discard the solids.
• Score the fat of the ham in a diamond pattern with a sharp knife.
• Heat the oven to 180C/fan 160C/gas 4. Put the sugar and mustard in a small pan and add a good splash of cider. Heat gently until melted, then brush all over the ham. Bake for 30-40 minutes, basting with the glaze until golden.
• While the ham is in the oven, cook the diced onion in a little butter until soft. Stir in the garlic and cook for a minute, then add 3 ladlefuls of the ham cooking liquid and the kale. Cook until the kale is tender then stir in the beans and another tsp of mustard. Season and cook until heated through. Serve with slices of gammon and extra mustard.

Steps:

• Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 350 degrees F.
• Place the ham on a cutting board. Using a sharp paring knife, score the top and sides in a diagonal crosshatch pattern about 1/4 inch deep. Push the cloves into the ham if using, placing them at the intersections of the cuts. Put the ham, scored side-up, on a rack set in a roasting pan.
• Drain the pineapple rings, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick.
• Pour 1/4 inch water into the bottom of the pan and tent the ham loosely with foil. Roast until an instant-read thermometer inserted in the thickest part of the ham registers 130 degrees F, about 1 hour.
• Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside.
• Increase the oven temperature to 425 degrees F.
• Uncover the ham and carefully brush a third of the glaze all over. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes before slicing.