Slow-Cooked Black Treacle Ham

A tender gammon joint slow-cooked in foil with black treacle, then glazed with mustard and sugar until burnished and blistered.

Dinner Christmas Slow-Cooked Ham Glazed Treacle

Estimated Nutrition

Calories

945

kcal / serving

9450 kcal total

Carbs

42g

per serving

420 g total

Fat

58g

per serving

580 g total

Protein

63.6g

per serving

635.5 g total

Cook Time

770

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Black Treacle

for initial cooking

tbsp

Black Treacle

for the glaze

tbsp

Demerara Sugar

for the glaze

CondimentsSauces

tbsp

Dijon Mustard

for the glaze

Meat

3.5

Gammon

boneless joint, rind on, room temperature

NutsSeeds

tbsp

Clove

whole

Method

Line a roasting tin with foil, place a rack inside, and layer two large sheets of foil crosswise.

Place gammon on the foil and pour 150g of black treacle over the rind.

Seal the gammon tightly in three layers of foil to create a steam-tight parcel.

Bake at 250°C for 30 minutes, then reduce heat to 100°C for 12–24 hours.

Preheat the oven to 250°C and let the gammon reach room temperature.

Remove the ham from the oven, discard string and rind, but keep the fat layer intact.

Increase oven temperature to 200°C and score a diamond pattern into the fat.

Stud with cloves and coat with a mixture of treacle, sugar, and mustard.

Bake for 20 minutes until the glaze is blistered, then rest before carving.