Cooking it all day long is Sooooo Christmas! It’s a ritual and a tradition on Christmas Eve… It fills the house with sweet smells and warmth. The whir of the oven warming while the pan bubbles on the hob. It melts in the mouth once it’s cooked and it’s as good cold as it is warm… it’s just such a lovely addition to our Christmas food!
Ingredients to boil the ham (serves 4 for several days or party of 10):
We had a 2.8KGk Smoked Ham
Enough water to cover
1 litre Cranberry Juice
1/2 litre Apple Juice
1 Onion (quartered)
1 orange (quartered)
2 garlic cloves
200mls red wine
2 cinnamon sticks
1 teaspoon peppercorns
3 cardamom pods
1 star anise
1/2 teaspoon allspice powder
Ingredients for the glaze:
1 tbsp maple syrup
2 tbsp cranberry compote
2 tbsp honey
juice of 1/2 lemon
zest of 1 orange
1 tsp dijon mustard
Enough cloves to stud the ham (30-40ish)
Method:
1. Place the ham in a large pan on the hob, cover with water, bring to the boil, drain and rinse.
2. Place ham back in the pan adding the above ingredients, top up with col water to cover.
3. Simmer for 3 hours turning meat half way through.
4. Remove from the heat after 3 hours and allow to cool.
5. Cover a baking tray with foil and place the meat on top.
6. Pre-heat the oven to 200C
6. Remove skin and half the fat, score the fat, stud with cloves and cover with the glaze.
7. Place in the oven for 20 minutes, baste and return to the oven for a further 20 minutes.
Happy Christmas Everyone!
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