Spiced Porter Glazed Ham


With the Easter holiday in full flow, a few extra days has given me the chance to get back on the experimentation train and bring you another recipe using a couple of my favourite ingredients.
That is of course ham and beer.

I have a couple of bottles of Tenby Brewing Co’s Black Flag Rum Porter.
A porter described as containing lots of coffee and chocolate notes along with a touch of vanilla spiced rum.
These sweet and spicy flavours alone would work wonders with the saltiness of a joint of gammon, but I’m going to take things one step further and produce a reduction glaze with the beer to really kick my joint up a notch.
Here is a review of the beer too.

The ham will be cooked initially in a bath of water, then roasted in the oven with the reduced glaze.
I’m allowing for 40 minutes per kg to cook the ham in the initial water stage. This cooks the ham through, makes it tender, reduces the saltiness and imparts any herbs, spices or vegetables that have been cooked along with it.
The final stage in the oven will roast the gammon joint, crisp up the fat whilst keeping the joint moist and build up those glazed flavours and aromas.

It’s going to be epic.

Porter Glazed Ham

  • 1.5kg Smoked Boneless Gammon Joint
  • 1 Small Onion
  • 1/2 tsp Whole Cloves

Spiced Porter Glaze

  • 150ml Porter Beer
  • 1/4 tsp Ground Cloves
  • 1 tsp English Mustard Powder
  • 3 tbsp Brown Sugar
  1. Place the Gammon Joint in a large pan and cover with water. Bring to the boil and skim any of the foam from the surface. Add the onion and reduce to a simmer.
    Cook for time based on calculation above.
  2. Combine the glaze ingredients whilst the ham is cooking and place in a small pan. Cook slowly until the mixture thickens and can be used to brush on the gammon joint.
  3. Once the gammon joint is cooked, take it out of cooking liquor. Then let it rest and cool down so that it can be handled easier.
    At this point, set the oven to 180c/fan 160c/gas mark 4.
  4. Remove any skin from the gammon joint and score the remaining fat ensuring you don’t go into the flesh.
  5. Place the gammon joint in a roasting dish and brush the joint fully in the glaze.
  6. Cook in the oven for around 40 minutes and glaze once more half way through cooking to build up the flavour and colour a little more.
  7. Slice, serve and enjoy!

The Result?

The Gammon Joint roasted perfectly well and despite a couple of crispy edges (Who doesn’t like crispy edges), the Gammon looks great.
Even better is the flavour where the sweetness of the spicy, porter based glaze balances with the saltiness of the tender ham.
Hopefully it will last long enough to be included as part of our dinner tonight. The way we keep picking at the sliced meat, this could be a problem.

This is one seriously sexy gammon joint.

Anything Else?

Once you’ve cooked the gammon joint, keep the cooking liquor in the pan to cook your vegetables or you can use it to produce sauce for the finished meal.

Timing and temperature is everything when cooking a gammon joint. The same could be said with most joints of meat.
Don’t boil the ham in the cooking liquor is this will result in a tougher meat at the end. Ensure you have some glaze leftover to baste the meat whilst it’s cooking in the oven and take your time with it.

If you have whipped up plenty of glaze, don’t be afraid to apply multiple layers of the glaze throughout the cooking process. It’s only additional flavour after all!

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