Sadly, this is not a post about crazy Uncle Cecil and his amazing family burlesque show ... rather this post is for my Corfu friends who were impressed with my ham wrangling. It's a sort of 'photo doc' recipe for putting one together. (for the sake of the blog, I made another one for Christmas... and it was wonderful.)
So, here is the where, how, and what I did to make it happen. (sort of like the olive harvest to the oil pressing post )
The "ham" (aka gammon) Three kilos (+) was under 25 euros.
Empty the pot and remove the ham. Tie ham into a hamlike shape- don't use colored or plastic string. (you might have to cut a few pieces off but LEAVE the skin on!) Next put it back in the pot and refill with water. Cover the ham. Bring to a boil and skim. Leave to very slow boil for about 90 minutes for a 3 + kilo (about 6.5 lbs) ham, roughly 10 minutes a pound. Let cool and if not cooking refrigerate pot and all. For all intents and purposes you now have a "cooked" ham, and you CAN eat it.
Turn the oven on at 160C/350F and preheat. Put the ham in a casserole or baking dish. Assemble the ingredients for the glaze.
For the glaze I used honey, dark brown sugar, seedy mustard, dijon mustard and soya sauce. I don't have a recipe- sometimes I use marmalade instead of the seedy mustard and soya sauce, (use whatever tastes right to you....) Don't make too much of it, though. (based on previous experience...)
Bake ham in the oven for about an hour or so. (it's cooked, you just want to heat it up.) Slather the ham with glaze for the last 10 minutes.