Directions
- 1Cut an onion into quarters.
- 2Put the onion into a pot with the ham.
- 3Pour in 1 litre of dark fruits cider and top the rest up with water until the ham is covered.
- 4Simmer the ham with bay leaves and peppercorns for 2 hours.
- 5Take the skin off the ham but leave a layer of fat on.
- 6Cut diamonds into the fat.
- 7To make the glaze, mix 4 tablespoons of brown sugar and 3 tablespoons of Dijon mustard until melted.
- 8Add a big splash of the fruit cider to the glaze mixture.
- 9Let the glaze reduce for about 5 minutes.
- 10Glaze the ham, ensuring the glaze covers the meat.
- 11Pop the ham in the oven for 40 minutes at 170 degrees Celsius.
- 12Take the ham out every 10 minutes to brush with the glaze.
Ingredients
- 3 kg ham joint
- 1 onion
- 1 litre dark fruits cider
- 2 bay leaves
- 2 tbsp peppercorns
- 4 tbsp soft brown sugar
- 3 tbsp Dijon mustard
Equipment
potoven
Tips
- Leave a layer of fat on the ham to protect the meat from drying out.
- Do this a day or two before serving for best results.
- Keep the fact that you cooked it in Strongbow a secret.
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