Christmas for me is only complete with a honey roast ham. My recipe is one packed full of festive flavours and is the perfect centrepiece for your table this Christmas. With it’s classically sweet, sharp, sticky and aromatic flavours, it’s sure to please the crowds this year and have them talking about it right into the New Year! So here it is, my Honey and Orange Glazed Ham Recipe.
Check out the recipe video below!
Ingredients
1kg x Gammon Joint
1 x Carrot
1 x Onion
1 x Stick of Celery
1 Handful x Parsley
1 x Bulb of Garlic
2 x Bay Leaf
1/2 tsp x Coriander Seeds
1 x Cinnamon Stick
1 x Star Anise
1 tsp x Black Peppercorns
2 x Strips of Lemon Rind
2 x Strips of Orange Rind
1.5 litre x Water
Cloves to stud ham
For the Glaze
200g x Runny Honey
1 x Lemon (Juice)
2 x Oranges (Juice)
Method
1. Begin by peeling and roughly chopping the carrot and celery. Then, cut the bulb of garlic in half leaving the skin on and half and peel the onion.
2. Place each of the vegetables into a large saucepan. The saucepan must be big enough to hold the gammon joint.
3. Then, add the water into the pan (make sure its enough to fully submerge the gammon) followed by the rind of lemon and orange, parsley, bay leaf, cinnamon stick, star anise, coriander seeds, black peppercorns and finally the gammon joint.
4. Place the saucepan on high heat and bring to the boil. Once boiling, turn the heat down and gently simmer until the gammon is cooked. Cook the gammon 20 minutes for every 500g/1lb. Mine weighed 1kg so I cooked it for 40 minutes. Some scum will form on the surface so simply skim it off using a ladle.
5. For the glaze, place the honey into a mixing bowl along with the juice of two oranges and the juice of one lemon and whisk together.
6. Once the gammon is cooked, take it from the pan and remove the string. Next, cut away the skin leaving a good layer of fat on the ham.
7. Score the fat on an angle using a paring knife to fashion a diamond pattern and place in a hot oven at 180°C or 350°F for 15 minutes.
8. After 15 minutes, remove from the oven and stud with cloves by pushing them into the fat.
9. Using a ladle, pour the glaze over the ham and return into the oven. Check back every 5-10 minutes and baste by spooning the glaze from the bottom of the roasting tray over the ham. Repeat this 3-4 times until the ham is golden, sticky and delicious. This will only take 20-30 minutes.
10. Rest the ham before carving. I would recommend resting it for at least half the amount of time it took to cook overall. For example, mine took 40 minutes cooking in the pan, plus 30 minutes in the oven, therefore I rested it for 35 minutes before carving.
Tips
Transform the glaze into a honey mustard glaze by whisking in a tablespoon of dijon mustard or wholegrain mustard for texture.
Tie the gammon with butchers twine to help hold its shape during cooking. Your butcher can do this for you.
Keep the cooking liquor. It’s fantastic for soups, casseroles and for braising. You could even try cooking your sprouts in it, yum! Freeze it if not using straight away.
Enjoy!
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