Christmas Ham

Spiced aromatic ham inspired by the flavours of mulled wine, is a very popular English favourite. An alternative to the Christmas bird or perfect for a festive season buffet. Ham provides the best leftovers of all, especially when with a chutney or cranberry sauce.

Serves8 Origin Europe
Preparation 20mins Heat rating (Mild)
Cooking 3h 30 min Ease (Average)
Vegetarian No

Ingredients

½ tsp Ground Cinnamon
16 Whole Cloves
1 Tbsp Coriander seeds
1 Tbsp Fennel seeds
1 tsp Smoked Paprika
2 Star Anise, organic
For the Ham
2.25-2.75kg boneless mild-cure gammon
250ml red wine
3 litres of broth
1 large onion, halved
2 garlic cloves, unpeeled
1 head fennel, halved
1 tbsp mixed peppercorns

For the glaze
4 tbsp redcurrant jelly
½ tsp red wine vinegar

Preparation

Place the ham in a large saucepan. Add all the ingredients for the ham to the pan, adding some more water if the ham isn’t covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about two and a half to three hours - approximately one hour a kilo simmering time, plus an extra 15 minutes.

When you are ready to glaze the ham, preheat the oven to 230C.

Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it’s very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 2cm apart. Stud each diamond with a clove.

Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency for about 10/15mins.
Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.

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