Truffle Glazed Ham with Clove & Mustard
6
Succulent ham glazed with orange, maple syrup, clove, and black truffle mustard to create a show-stopping centerpiece with bold, festive flavors.
Ingredients
1 kg gammon
½ onion
1 carrot
1 stick of celery
2 bay leaves
1 cinnamon stick
½ tsp mustard seeds
½ tsp black peppercorns
Sprig of thyme
Pinch of Flaked Black Truffle Sea Salt
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2 tbsp cloves
2 tbsp Black Truffle Mustard
Juice of 1 large orange
2 tbsp maple syrup
Directions
Preheat your oven to 180˚C. Simmer your gammon in a large pan of boiling water for 40-45 minutes with chopped carrot, celery, herbs and aromatic spices.
Remove your boiled ham – keeping your stock to add to some dried pea soup or for a winter stew later.
Then trim the skin off your ham carefully to just leave a thin layer of fat. Score this with a diamond pattern and insert a clove into each cross section.
In a small pan stir together your truffle mustard, orange juice and maple syrup. Reduce for 4-5 mins until the glaze thickens slightly. Then brush on generously over the clove-studded ham.
Roast in the oven for 15-20 minutes. Baste with your glaze a few times whilst roasting. Check that the internal temperature of the ham reaches above 75˚C and serve warm or allow to cool.
