Glazed Christmas Old Spot Ham with Spiced Figs

5-10Kg Happy Meats Gammon
3-4 bay leaves
5-6 sprigs of thyme
Stock vegetables – 1 large onion
2 large carrots, 2 sticks celery
10 black peppercorns

For the glaze

250g soft brown sugar
1 tablespoon English sugar
dash of rum or whiskey
15-20 whole cloves

For the spiced figs

500g dried figs
6 cardomon pods
1 tsp coriander seeds
1 tsp mustard seeds
1 small dried chilli
juice of a mandarin or small orange
125g light brown sugar

1. Place the gammon in a large stock pot, cover with cold water and add the stock vegetables, peppercorns and herbs, tied in a bouquet. Bring the water to the boil, reduce the heat, cover partially with the lid and simmer very gently for 3-5 hours.
2. Separate the dried figs if they are stuck together and rinse in cold water to remove any rice flour. Put them in a small pan and pour over just enough boiling water to cover them. Leave for 3-4 hours.
3. Remove the ham from the pan and allow to cool slightly.
4. Meanwhile place the mustard and sugar in a small mixing bowl and add just enough rum or whiskey to mix to a thick, sludgy paste. Carefully cut or peel away the skin of the ham leaving a smooth even layer of fat over the meat.
5. Place the ham in a large roasting tin then score the fat layer with the point of a sharp knife in a course diamond pattern, but not so deeply as to go though the fat to the meat. Spread the glaze mixture all over it in an even layer. Stud the ham with cloves spaced regularly over the surface. Roast the ham in a pre-heated oven at 180C for 1-1.5 hours, basting occasionally until the glaze is a dark, golden brown bubbling crust.
6. You can finish the figs while the ham is baking. Add the sugar, fruit juice and all the spices. Stir over a low heat to dissolve the sugar then bring to a gentle simmer and cook until the figs are plump and tender and the liquid has become a light syrup (strain and reduce it a little if you like). Remove the chilli – other spices can be left in.
7. Carve the ham while piping hot from the oven, and serve on hot plates with two or three figs and spoon some of their syrup over the meat.

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