Tender Black Treacle Baked Ham
Indulge in the exquisite flavors of Tender Black Treacle Baked Ham, a truly unique culinary experience that showcases the art of slow cooking. This recipe takes the traditional ham to a new level, where it's lovingly smothered with rich black treacle and then roasted slowly to perfection. The process allows the meat to become incredibly tender and succulent, with a delightful mustard-infused treacle glaze creating a beautiful caramelized finish. The fragrant aroma of cloves elevates the flavor profile, making each bite a harmonious blend of sweet, savory, and spicy. Prepare to impress your guests with sublimely tender slices that practically melt in the mouth.
10-12 servings
Servings
N/A
Calories
5
Ingredients
Ingredients
boneless pork leg
Varies (rind on)
black treacle
150 g (plus 4 tablespoons for glaze)
whole cloves
1 tablespoon (none)
demerara sugar
4 tablespoons (none)
Dijon mustard
1 tablespoon (none)
Instructions
1
Step 1: Preheat your oven to a scorching 250°C (450°F or gas mark 9). Allow your boneless pork leg, or gammon, to come to room temperature for a more even cook.
2
Step 2: Prepare the roasting setup. Line a large roasting tin with foil and place a wire rack on top. Lay out two sheets of foil in a crisscross pattern to form a pouch for your ham.
3
Step 3: Set your pork leg or gammon onto the foil. Generously pour 150g of black treacle over the rind, allowing it to spill over the sides and coat the meat.
4
Step 4: Seal the foil snugly around the pork, ensuring there are no open gaps, to create a steam-tight parcel.
5
Step 5: Carefully place the foil-wrapped ham into the oven, letting it cook for 30 minutes at high heat. Afterward, reduce the temperature to 100°C (212°F or gas mark 1/4) and slow-cook for an additional 12-24 hours, allowing the flavors to meld and the meat to tenderize.
6
Step 6: The next day, carefully remove the ham from the oven and open the foil. Reserve the liquid juices for later use.
7
Step 7: Remove the string from the gammon, peel off the rind, and expose the underlying layer of fatty goodness.
8
Step 8: Increase oven heat to 200°C (400°F or gas mark 6). Score the fat in a diamond pattern and stud each center with a clove for an aromatic flair.
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Step 9: In a bowl, mix 4 tablespoons of black treacle, 4 tablespoons of demerara sugar, and 1 tablespoon of Dijon mustard. Generously brush this mixture over the ham's surface, allowing it to caramelize during a 20-minute stint in the oven.
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Step 10: Remove from oven and let the ham rest for 10-20 minutes before slicing into tender, thin pieces. Serve with reserved juices for added moistness.
11
US Note: If using a pre-cooked ham, adjust treacle and molasses as needed, ensuring proper reheating temperatures based on producer guidelines.
12
Storage: Quickly store leftovers covered or wrapped in foil within 2 hours and refrigerate for up to 3 days.
13
Freezing Tip: Freeze the ham in an airtight container or foil-wrapped in a resealable bag for up to 2 months. Defrost overnight in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tender Black Treacle Baked Ham?
It is a slow-cooked pork dish featuring a boneless pork leg or gammon smothered in rich black treacle and finished with a mustard-infused caramelized glaze.
What cut of meat is best for this recipe?
The recipe calls for a boneless pork leg or gammon with the rind left on.
How many people does this ham serve?
This recipe is designed to provide 10 to 12 servings.
What is the total slow-cooking time?
The ham should be slow-cooked for an additional 12 to 24 hours after the initial high-heat blast.
At what temperature does the cooking start?
The oven should be preheated to 250 degrees Celsius (450 degrees Fahrenheit or gas mark 9) for the first 30 minutes.
What is the slow-cooking temperature?
After the initial 30 minutes, reduce the oven temperature to 100 degrees Celsius (212 degrees Fahrenheit or gas mark 1/4).
How do I prepare the roasting tin?
Line a large roasting tin with foil, place a wire rack on top, and lay out two sheets of foil in a crisscross pattern to form a pouch.
What ingredients are in the final glaze?
The glaze consists of 4 tablespoons of black treacle, 4 tablespoons of demerara sugar, and 1 tablespoon of Dijon mustard.
Why is the ham wrapped in foil?
The ham is wrapped snugly to create a steam-tight parcel that ensures the meat becomes tender and succulent.
How do I score the ham fat?
After removing the rind, score the fat in a diamond pattern and stud the center of each diamond with a whole clove.
What should I do with the cooking juices?
Reserve the liquid juices from the foil parcel to serve with the sliced ham for added moistness.
How long should the ham rest after baking?
The ham should rest for 10 to 20 minutes before you begin slicing.
How long can I store leftovers in the refrigerator?
Leftovers should be covered or wrapped in foil and refrigerated for up to 3 days.
Can this baked ham be frozen?
Yes, you can freeze the ham in an airtight container or resealable bag for up to 2 months.
How should I defrost frozen ham?
Defrost the frozen ham overnight in the refrigerator before serving or reheating.
What is the purpose of the initial high-heat cook?
The 30-minute blast at 250 degrees Celsius helps start the cooking process and set the initial layer of treacle.
Should the pork be at room temperature before cooking?
Yes, allowing the pork leg to come to room temperature helps ensure a more even cook throughout the meat.
How long is the final glaze baked for?
The glaze should be baked at 200 degrees Celsius (400 degrees Fahrenheit) for approximately 20 minutes to caramelize.
Can I use molasses instead of black treacle?
In the US, if black treacle is unavailable, you can adjust with molasses according to producer guidelines.
What flavor does the black treacle provide?
Black treacle provides a rich, sweet, and slightly bitter depth that caramelizes beautifully on the pork fat.
Is Dijon mustard essential for the glaze?
Dijon mustard provides a sharp contrast to the sweet treacle and sugar, though you could experiment with other mustards.
What is the benefit of using whole cloves?
Whole cloves provide an aromatic flair and a warm, spicy flavor profile that complements the sweet glaze.
How do I handle the ham rind?
The rind should be peeled off after the long slow-cook to expose the fat layer for scoring and glazing.
Can I use a pre-cooked ham?
Yes, but you should adjust the treacle and ensure you follow safety guidelines for proper reheating temperatures.
Why is the fat scored in a diamond pattern?
Scoring allows the glaze to penetrate the fat layer and creates a decorative, caramelized finish.
How should the ham be sliced?
The ham should be sliced into tender, thin pieces for the best eating experience.
What type of sugar is best for the glaze?
Demerara sugar is used because its large crystals and molasses content enhance the caramelization process.
How do I ensure the foil parcel is steam-tight?
Use two sheets of foil in a crisscross pattern and seal the edges snugly to ensure there are no open gaps.
Can I cook it for longer than 24 hours?
The recipe recommends 12 to 24 hours; cooking longer may cause the meat to lose its structure.
What makes this ham 'sublimely tender'?
The combination of the steam-tight foil wrapping and the exceptionally low cooking temperature over a long period breaks down the fibers.