Ham is the hero of our Christmas celebrations every year. We usually cook it Christmas Eve and get the family around for a ham party. Below is our tried and tested family recipe that we've used down through the years. We hope you enjoy it!
Note: as our hams are lightly salted there's no need to change the water/juices.
- Boneless Ham
- 3-4 cartons of apple juice
- 1 carrot
- 2 sticks of celery
- 1 onion
- Star Anise
- Cinnamon Sticks
- Mulled Wine Sachet
- 3 sprigs of fresh thyme
Ham Glaze Ingredients:
- 1/2 cup brown sugar
- 1/2 cup honey
- 4 tablespoons wholegrain dijon mustard
- 1 tablespoon English mustard powder
- 1 teaspoon freshly ground cinnamon (try grinding cinnamon sticks in a coffee grinder if you don't have a spice grinder)
- 1 shot glass of whiskey (approx 40ml)
Add your ham and all of the ingredients to a large pot. Cover with the apple juice and bring to the boil. Turn the heat down and gently simmer for 20 minutes per pound (or 450g). Remove the pot from the heat and let the ham cool in these juices.
Prepare your glaze by adding all of the ingredients to a saucepan. Bring to the boil, stirring continuously and then remove from the heat. Meanwhile remove the outer layer of fat from the ham, score the remaining fat creating a diagonal pattern and stud it with cloves. Then pour the glaze over the ham, using a brush to get into the corners.
(Tip: we love adding fresh pineapple slices around the edges and also coating them with the glaze.)
Finish in the oven at 180° for 30 minutes basting it continuously every 10 minutes.
Remove from the oven, let it rest for 10 minutes and serve. We usually serve it Christmas Eve with lots of freshly made salads and the cooked pineapple.