Christmas Glazed Ham

Serves: 8-10

Ingredients:

  • 500ml cider, medium sweet works well
  • 1  whole gammon joint (approximately 2-3 kg, unsmoked or smoked based on preference)
  • 2 white onions, peeled and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 small bulb garlic, cut in half
  • 1 thumb size ginger, roughly chopped
  • 1 celery stick, roughly chopped
  • Small bunch herbs – rosemary, parsley, thyme are good
  • 1 orange roughly chopped
  • Water, for covering and cooking the ham

Dry spice mix:

  • 3 bay leaves, fresh or dry
  • 1 tbsp whole black peppercorns
  • 1/2 tbsp fennel seeds
  • 2 star anise
  • 1 cinnamon stick
  • 1 tsp cloves (plus extra for studding)

For the Glaze:

  • 3 tbsp English mustard (plus extra to brush over ham)
  • 3 tbsp soft light brown sugar
  • 2 tbsp honey
  • 2 tbsp orange marmalade
  • 3 tbsp apple cider vinegar
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1 star anise

Method:

Prepare and Cook the Gammon:

  • Get a large stock pot and check the gammon joint will fit into with enough room to cover with water.
  • Heat the empty stock pot, then add all of the dry spice mix. Cook and stir for 30 seconds to release the oils. Add the cider, followed by the gammon joint.
  • Add the onions, carrots, celery, ginger, orange and herbs. Then top up with cold water to cover the joint.
  • Bring the water to a boil, then reduce to a gentle simmer. Cook for approximately 20 minutes per 500g of ham, plus an additional 20 minutes. This will typically take 2-3 hours, depending on the size of your ham.
  • Skim off any foam that forms on the surface during cooking. You can weigh the ham down with a plate or turn every so often to ensure all of the joint is covered.
  • Once cooked, carefully lift the ham out of the pot and allow it to cool slightly.
  • Strain the liquid and save this cooking stock for soups or gravy.

Prepare the Ham for Glazing:

  • Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
  • Once the gammon is cool enough to handle, remove the skin, leaving a good layer of fat. Score the fat in a crisscross diamond pattern.
  • Insert a clove into each diamond (optional but gives a classic look and flavour).

Make the Glaze:

  • In a small saucepan, combine all of the ingredients
  • Heat gently, stirring until the sugar has fully dissolved and the glaze is thick and smooth. Remove from heat and allow to cool slightly

Glaze and Bake the Ham:

  • Place the ham in a roasting dish lined with baking paper to catch any drips. Gently brush the extra mustard all over the ham, followed by half of the glaze, generously brushing over the surface of the ham.
  • Bake in the preheated oven for 25-30 minutes, basting every 10 minutes or so with the reserved glaze to ensure a glossy, caramelised finish.
  • If the glaze starts to brown too quickly, cover the ham loosely with foil to prevent burning.

Serve:

  • Once done, remove the ham from the oven and allow it to rest for about 10 minutes. Slice and serve warm, or allow it to cool completely for a cold cuts platter.
  • Enjoy your beautifully glazed ham with roasted vegetables, potatoes, or in sandwiches the next day!

Our favourite condiments for Roast Ham:

Truffle Mayo

Bearnaise Sauce

Hollandaise Sauce

Garlic Mayonnaise

Smoked Chilli Mayonnaise

And if you are short on time, then use this ROAST HAM GLAZE. Packed full of fruity pineapple and Habanero chilli spice for the most delicious and easy Roasted Ham