Christmas Ham

160 mins
Serves 1
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Directions

  1. 1Cut an onion into quarters.
  2. 2Cut an onion into quarters.
  3. 3Cut an onion into quarters.
  4. 4Put the onion into a pot with the ham.
  5. 5Put the onion into a pot with the ham.
  6. 6Put the onion into a pot with the ham.
  7. 7Pour in 1 litre of dark fruits cider and top the rest up with water until the ham is covered.
  8. 8Pour in 1 litre of dark fruits cider and top the rest up with water until the ham is covered.
  9. 9Pour in 1 litre of dark fruits cider and top the rest up with water until the ham is covered.
  10. 10Simmer the ham with bay leaves and peppercorns for 2 hours.
  11. 11Simmer the ham with bay leaves and peppercorns for 2 hours.
  12. 12Simmer the ham with bay leaves and peppercorns for 2 hours.
  13. 13Take the skin off the ham but leave a layer of fat on.
  14. 14Take the skin off the ham but leave a layer of fat on.
  15. 15Take the skin off the ham but leave a layer of fat on.
  16. 16Cut diamonds into the fat.
  17. 17Cut diamonds into the fat.
  18. 18Cut diamonds into the fat.
  19. 19To make the glaze, mix 4 tablespoons of brown sugar and 3 tablespoons of Dijon mustard until melted.
  20. 20To make the glaze, mix 4 tablespoons of brown sugar and 3 tablespoons of Dijon mustard until melted.
  21. 21To make the glaze, mix 4 tablespoons of brown sugar and 3 tablespoons of Dijon mustard until melted.
  22. 22Add a big splash of the fruit cider to the glaze mixture.
  23. 23Add a big splash of the fruit cider to the glaze mixture.
  24. 24Add a big splash of the fruit cider to the glaze mixture.
  25. 25Let the glaze reduce for about 5 minutes.
  26. 26Let the glaze reduce for about 5 minutes.
  27. 27Let the glaze reduce for about 5 minutes.
  28. 28Glaze the ham, ensuring the glaze covers the meat.
  29. 29Glaze the ham, ensuring the glaze covers the meat.
  30. 30Glaze the ham, ensuring the glaze covers the meat.
  31. 31Pop the ham in the oven for 40 minutes at 170 degrees Celsius.
  32. 32Pop the ham in the oven for 40 minutes at 170 degrees Celsius.
  33. 33Pop the ham in the oven for 40 minutes at 170 degrees Celsius.
  34. 34Take the ham out every 10 minutes to brush with the glaze.
  35. 35Take the ham out every 10 minutes to brush with the glaze.
  36. 36Take the ham out every 10 minutes to brush with the glaze.

Ingredients

  • 3 kg ham joint
  • 3 kg ham joint
  • 3 kg ham joint
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 litre dark fruits cider
  • 1 litre dark fruits cider
  • 1 litre dark fruits cider
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 tbsp peppercorns
  • 2 tbsp peppercorns
  • 2 tbsp peppercorns
  • 4 tbsp soft brown sugar
  • 4 tbsp soft brown sugar
  • 4 tbsp soft brown sugar
  • 3 tbsp Dijon mustard
  • 3 tbsp Dijon mustard
  • 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.