Hang on a minute, this isn’t baking! We know, but we just couldn’t resist the idea of a succulent Christmas ham glazed with Sugar & Crumbs Cinnamon Swirl Icing Sugar – it’s a match made in Mrs Claus’s kitchen. The ham is boiled first in apple juice, then studded with cloves, smothered with glaze and roasted in the oven. It’s delicious hot or cold – perfect for big Christmas parties.
The number of people this joint serves is just a rough estimate – obviously it depends whether it’s the main attraction of the meal or part of a buffet supper. For the former, I’d say it serves 6-8, for the latter, it could be up to 10 or 12.
- Prep Time : 10 minutes
- Cook Time : 03h 00min
- Yield : 6-8
1 – First, make sure you’ve removed all of the packaging from the joint. Place in a large saucepan with enough cold water to cover and bring to the boil on the hob, then pour all that water away.
2 – Next, peel and roughly chop the carrots and onions (the onions only need to be cut into quarters really). Pour the 750ml apple juice over the gammon in the saucepan, and top up with enough cold water to cover. Add the chopped vegetables, the bay leaves and the cloves and return to the heat. Bring to the boil, then put the lid on, turn the heat right down, and leave to simmer for two and a half hours.
4 – When there’s about half an hour left on the timer, it’s time to make the glaze. Simply place the apple juice, Sugar & Crumbs Cinnamon Swirl Icing Sugar and redcurrant jelly in a small saucepan and heat gently, stirring frequently, so that it reduces and thickens.
3 – When the time’s up, preheat the oven to 200˚C (180°C fan). Drain all of the liquid off and discard the vegetables, cloves and bay leaves. Place the ham in a roasting tin, skin-side-up.
4 – Remove the skin – this should be quite easy as the boiling will have loosened it. Try not to take away too much of the fatty layer underneath.
5 – With a long knife, score the fatty top of the ham in a diamond pattern, and press a clove into each intersection. Pour about a quarter of the glaze over the top, making sure to cover all the fat, and then place in the oven and roast for 30 minutes, basting at regular intervals with the remaining three quarters of the glaze.