Molly seems to need it more than milk. Before having Molly, although we liked ham, we would just buy pre-cooked and pre-sliced ham. If you’re not eating it that often, then a few quid for a few slices might not seem that extravagant. But when your daughter demands at least half a kilo of ham a week, it’s time to start cooking it yourself.
Now, my Dad never seems to go anywhere without taking a good slab of ham with him, so it obviously runs in the family. He was the person to talk to about cooking up a joint. We also asked Mr Finn, our trusted butcher and also consulted the bible that is Hugh’s ‘Meat Book’.
What seems to be the tried and tested amalgamation of all these influences, can be found below. After a few overly salty hams, I now always soak the ham in cold water overnight. Sometimes I use smoked joints, but mostly unsmoked. We invested in a meat slicer a few years ago, and it really is a joy to use, and makes the ham go further. Unfortunately, like the hoover, we have to use it in the dead of night as Molly is deeply suspicious of it. Perhaps wisely so.
1 gammon joint
Rub – mustard powder, thyme, pepper and honey
Pre-heat oven to 180c. Pat ham dry, grind rub ingredients together with a good glug of olive oil. Smear all over the ham. Loosely cover with foil and bake according to weight (removing foil for last twenty minutes). Cook depending on weight, it’s normally 30 minutes per 500g, plus an extra 30 minutes – but worth checking with your butcher to see what they recommend.