Baked ham is an ideal dinner to put in the oven and leave. I have opted to bake the ham in the oven, but it can also be boiled in a pan with water. Ready to cook ham is usually called a gammon joint in the supermarkets, it comes prepackaged and either smoked or unsmoked. I like to have baked ham with a redcurrant sauce, it takes moments to make.
The left over ham can be used another day in a variety of ways. In a sandwich or salad, in a risotto or in my ‘Pasta with Peas and Ham’.The remaining redcurrant jelly can be frozen in an ice cube tray for use at a later date.
|Serves: 2 adults and 2 children and leftovers||Prep Time: 5 mins||Cooking Time: 1 hour 15 mins|
- Heat your oven to 190’C/170 fan/Gas 5.
- Remove all the wrapping from the ham and place into a roasting tin.
- Pour in enough boiling water to come about 2 cm up the sides of the ham. Cover loosely with foil and bake in the oven for the time specified on the packaging.
- Remove the ham from the oven and allow to rest for 5 minutes.
- While the ham is resting put the redcurrant jelly into a pan and gently heat. Add about 6 tablespoons of the the cooking water to the pan and stir well. Bubble for about 5 minutes by which time it will have reduced down.
- Serve with boiled potatoes and veggies.