Exemplifying this year’s top trend for luxurious festive banquets, this recipe is the perfect
centrepiece for Christmas parties or the main meal itself. The honey and mustard glaze gives a delicately sweet, yet mouthwateringly rich flavour to the ham.
Serves: 10-12
Prep time: 10 mins
Cooking time: 2 hrs
Ingredients
For the ham
- 1 gammon joint, boneless and about 2kg
- 1 tsp cloves
- Pinch of mace
- 1 bay leaf
- 1 tbsp peppercorns
- 1tsp allspice
- 2 star anise
- Peel of 1 orange
For the glaze
- 55g Lurpak® Slightly Salted butter
- 170g runny honey
- 5tbsp dark brown sugar, plus extra for sprinkling
- 2tbspn Dijon mustard
- Zest of 1⁄2 orange
Method
If necessary, leave the ham to soak overnight in a large bowl of water. Drain and pat dry with kitchen paper. But check this on the packaging or with your butcher.
Put the ham into a large pot and cover with water. Add the remaining ingredients and bring
to a simmer. Simmer gently for around 1 1⁄2 hours or until the internal temperature of the ham reaches 70°C.
When the ham is ready, remove from the pan and put onto a clean board. Let it cool for 10
minutes. Remove the skin from the ham making sure you keep as much of the fat as
possible. Score the fat and stud with cloves.
Preheat your oven to 220°C / 200°C fan / gas mark 7, then add all the ingredients of the
glaze to a medium-sized pan. Gently heat the ingredients over a medium heat until melted.
Line a roasting tray with foil and place the ham on top of the foil. Brush the ham with the
glaze and put into the hot oven for 20 minutes, basting a couple of times with more glaze
and a sprinkle of brown sugar.
When the glaze has completely caramelised, remove the ham from the oven and cool
completely.
