Recipe of Super Quick Homemade Glazed Ham or Gammon

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Before you jump to Glazed Ham or Gammon recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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There are plenty of things you can go after to become healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and becoming healthy. Make sensible choices every day is a great start. Looking to get in as much physical exercise as possible is another. Remember: being healthy and balanced isn’t just about reducing your weight. You need to help make your body as strong it can be.

We hope you got insight from reading it, now let's go back to glazed ham or gammon recipe. To make glazed ham or gammon you only need 5 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Glazed Ham or Gammon:

1. Take 1.200 g of raw ham joint,or salty Gammon.
2. Provide of Plenty of clean cold tap water.
3. Get of Plenty of Golden Syrup.
4. Provide 100 g of Dijon Mustard,half of a 200g jar.
5. Take 250 g of Unsalted Butter.

Steps to make Glazed Ham or Gammon:

1. Soak the raw Ham Joint in cold tap water so that it is well covered with water,I used a large - deep - cast Iron Spaghetti Pasta Saucepan - soak for 24 hours.Then rinse the ham joint,particularly if it's salt preserved raw Gammon of Ham - and then boil in the same large Saucepan - the ham joint - for 1 hour and 30 minutes..
2. Set the oven at Gas Mark 4 and melt the 250g of Unsalted Butter (whole block usually).Place blanched ham joint in the deep Skillet of melted butter - pour Lyle's Golden Syrup over the One side of the ham joint and then spread 50g of Dijon Mustard over the top and then precede too do the same with the other side - don't baste - just place Kitchen Foil over the top and then bake at Gas Mark 4 for 1 hour..
3. Remove foil from the meat and then roast at Gas Mark 7 for 30 minutes - allow the whole cooked Ham Joint to rest for maybe 30 minutes and then either serve with a Roast Dinner,or leave in the Fridge overnight for making sandwiches the following day,or days..

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