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Mark’s Recipe for Cooking an Emmett’s Ham

by Richard Barwick
  1. Line a baking tray with 2 large sheets of tin foil
  2. Cut in half 4 large oranges and squeeze the juice into the foil
  3. Cut the orange rinds into edible pieces and place in the juice
  4. Add a generous handful of dried apricots, figs and prunes. This works well with our Black hams. If cooking our mild cure or unsmoked hams Bramley apples, apple juice, sultanas and honey work well.
  5. Place the uncooked ham on top of the mixture and cover with the foil
  6. Place the tray in a pre heated oven and cook
  7. The cooking time depends upon the size of the gammon and the oven temperature. As a general rule 20 minutes per lb/45 minutes per kg at 180°c. The centre of the ham needs to reach 71°c.
  8. Every now and then the ham can be removed from the oven and basted with the juices and fruit.
  9. Once cooked the ham can be served hot with the natural chutney created or left to cool in the juices and served the following day.
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