Baked Ham with a Mulled Wine Glaze

Serves: 8

Edit

Update

Cancel

Total Time: 185

Prep Time: 30

Cook Time: 155

• 4.5 kilogram(s) (10lb) smoked gammon joint, bone in
• 2  celery sticks, chopped
• 1 large onion, peeled and quartered
• 1 large carrot, chopped
• 1  rounded tsp black peppercorns
• 4 strip(s) orange zest
• 4 strip(s) lemon zest
• Juice of ½ orange
• Juice of ½ lemon
• 1  level tsp whole allspice or large pinch of ground allspice
• 4 tablespoon(s) redcurrant jelly or red wine jelly
• 2 tablespoon(s) light muscovado sugar
• 2 tablespoon(s) port
• 1 large cinnamon stick
• 1 tablespoon(s) whole cloves

Method

1. Put the gammon in a large pan and add vegetables and peppercorns. Cover with cold water and gently bring to the boil over a medium heat. Reduce heat, skim off any surface scum, then half cover pan with a lid and simmer for 15min per 450g (1lb), topping up with water as necessary.
2. Remove the gammon from the heat, skim off any remaining scum and set aside to cool for up to 1hr. When you're ready to bake the ham, remove carefully from pan, reserving the stock, and put into a large roasting tin. Preheat the oven to 200°C (180°C fan oven) mark 6.
3. Meanwhile, make the glaze. Put orange and lemon zest and juice in a pan with the allspice, wine jelly, sugar, port and cinnamon. Dissolve the sugar over a low heat, then bring to a gentle boil and cook for a further 5min until thickened and syrupy. Remove from heat.
4. Use a small, sharp knife to remove the rind from the gammon, leaving behind a layer of fat, then score the remaining fat all over in a diamond pattern and stick a clove into the centre of each diamond.
5. Discard the orange and lemon zest and the cinnamon stick from the pan, then spoon the glaze evenly over the ham. Add a ladleful of stock to the roasting tin to keep the ham moist during cooking.
6. Cover the exposed meat of the joint with cooking foil, then roast the gammon in the oven for about 20- 25min until glossy, browned and sticky. Serve either hot or cold carved into thin slices.
7. COOK'S TIP The remaining stock makes an ideal base for soup - we like to use it in pea and ham or carrot. As it's quite salty, don't be tempted to reduce it. Instead, freeze it in portions of 600ml (1 pint). To use, thaw in the microwave (around 10min on Low in a 900W oven) or overnight in the fridge.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!