Aromatic Glazed Ham

Fri, 20 December 2019

Ingredients

6.6lb/3kg unsmoked Ham

2 large fennel bulbs-cut into wedges

2 red chillies-chopped roughly

8-10 black peppercorns

1 medium sized onion

24 whole cloves-approximately

2oz/50g demerara sugar

1 tablespoon honey

1 orange-cut into wedges

 

Method

1. Place the ham into a large saucepan with the fennel, red chillies, black peppercorns and the diced onion and the fill the pot with water, ensuring that the ham is completely covered with water.
2. Place the saucepan on the heat and bring to the boil.
3. Once the mixture has come to the boil reduce the heat to a gentle simmer and continue cooking for approximately 2 hours.
4. At this stage turn off the heat, allow the ham to cool slightly and then carefully remove from the water and allow to cool completely, preferably overnight, in the fridge.
5. Preheat the oven to 180C/350F/Gas Mark 4
6. The next day arrange the ham onto a deep roasting tin, lined with parchment paper and using a sharp knife, score the fat of the ham in a criss cross pattern.
7. Neatly stud the ham with the whole cloves and then drizzle with the honey. Sprinkle with the demerara sugar and then scatter the wedges or orange around the sides of the ham.
8. Transfer to the preheated oven and bake for approximately 20-25 minutes until a nice caramelised sugar crust has formed on top of the ham.
9. Remove the ham from the oven, allow to rest for 5-10 minutes and then carve.