Sat, 19 December 2015
1 x 5kg Ham Joint
4tbsp Black Treacle
1 tbsp Black Peppercorns
2 Bay Leaves
2 Oranges (cut into wedges)
Handful of cloves, to stud
350ml Orange Juice
For the glaze:
80g Orange marmalade
55g Light Brown Sugar
1/4tsp Ground Ginger
Pinch of Ground Cloves
Method:
1. Place the ham, treacle, peppercorns, bay leaves and orange pieces in a large pot and cover with cold water
2. Bring slowly to a boil, skimming off any white foam from the surface. Reduce the heat, cover with a lid and simmer very genrly for about 2 hours until cooked through
3. Preheat the oven to 180 degrees celcius (160 for fan ovens)/gas mark 4. Place the oven rack at it’s lowest position. Remove the ham, reserving some of the liquid and allow to cool slightly.
4.Place the ham in a roasting tin just large enough to hold it. Use a small sharp knife to strip off the skin. Score the fat in a diamond pattern, being careful not to cut into the meat. Stud the intersections with cloves. Pour the orange juice into the bottom of the pan around the ham.
5. In a small pot, mix together the glaze ingredients and heat over a medium high heat for 3-4 minutes. Brush most of the glaze over the ham.
6. Bake for 40-45 minutes until golden brown; every 20 minutes, baste the ham with cooking liquid and brush with some of the glaze.
7. Turn the heat up to 220 degrees celcius (200 for fan)/gas mark 6 and cook for a final 20 minutes. Remove from the oven, tent loosely with foil and allow to rest for 20-30 minutes before serving.
Marmalade Sauce
Serves 12
Pan juices from ham
80g orange marmalade
2 tbsp fresh lemon juice
1 tbsp cornflour. (mixed with 3 tbsp water)
Method:
1. Pour the pan juices into a measuring cup. Allow to sit for 10 minutes to allow any fat to rise, then spoon off the fat and discard
2. Pour the pan juices into a saucepan. Whisk in the marmalade and lemon juice and bring to the boil
3. Stir in about half the cornflour mixture and whisk for 20 seconds until the sauce thickens slightly. Add more of the cornflour paste if a thicker sauce is preferred. Set aside and keep warm while the ham rests.
4. Carve the ham, arrange on a platter and serve with the sauce
