A Christmas classic. We usually cook ours on Christmas Eve and then enjoy cold cuts all the way through the Christmas period. This ham is smothered in a sweet orange glaze, it is utterly delicious!
You Will Need:
For the boiling stage
- 1 unsmoked, dry cured Gammon joint (size of your choice)
- 2 onions, quartered
- 1 carrot, unpeeled cut into large rounds
- 2 Bay leaves
- rind of a orange
- Handful of cloves
- Handful of black pepper corns
For the Glaze
- Zest of 1 large orange
- Juice of 1 large orange
- 4 teaspoons of runny honey
- 3 tablespoons of Demerara sugar
- 1 teaspoon mixed spice
- 2 tablespoons dijon mustard (you could use English if you prefer)
- handful of cloves
Method:
- Place the gammon joint in a very large pot, cover with cold water and add in the carrot, onion, orange rind cloves, pepper corns and bay leaves. Boil on a low heat for about a hour (or more if your ham joint is huge). You are looking for your ham joint to be pink and cooked through.
- Turn off the heat and leave to cool down a bit then lift the ham out of the water (which you can use for stock or soup if you fancy) and put it on a baking tray lined with baking sheet (I recommend Bake O Glide sheets)
- Remove the ham skin (reserving as much fat as possible) then score the fat into diamond shapes using a sharp knife. Press cloves into the gaps to make a pretty pattern.
To Make the Glaze
- In a saucepan combine the glaze ingredients and cook on a gentle boil until melted and thickened (should be syrup like).
- Pour the glaze over the ham joint and bake in the oven at 200oc until it’s golden brown (takes different amount of times each time but a good estimate is about 30-40 mins) baste with the sauce if it falls of the sides while it’s cooking.
- Remove from the oven and leave to rest for about 10 minutes then serve hot, reserve any leftovers in the fridge by covering in cling film.
Wishing you all a very merry Christmas!
With lots of love,
Izzy XXX
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