Healeys head chef and restaurant manager Leroy Saundry rustles up a show stopping glazed ham cooked in Rattler Cyder – perfect for the Christmas Day dinner table and even more delicious served with cheese and crackers on Boxing Day.
Approx 30 servings.
For the ham –
4.5 lb gammon
1.5-2 litres of Rattler Cyder
For the glaze –
1 jar or Healey’s Scrumpy Mustard
2 tablespoons demerara sugar
Preparation – Soak with water or Rattler Cyder
Soak ham overnight in water or for an added fruity bite, use Rattler Cyder.
Preheat an oven to 170ºC (160ºC fan)
Score the ham fat and smother with Healeys Scrumpy Mustard, mixed herbs and demerara sugar.
Put the ham in an oven-proof dish and cover with Rattler.
Roast at 170ºC for four hours.
Once cooked, take the ham out of the oven and leave to rest for half an hour. Cut the skin off, leaving a thin layer of fat.
Serve and enjoy with Healeys Green Bean Chutney, Hot and Spicy Tomato Chutney and Scrumpy Apple Chutney.