Fri, 16 December 2016
Chef Neal Kearns from Castleknock Hotel and Country Club was in the kitchen to show us how to make this delicious ham recipe. Perfect for Christmas!
Ingredients
1 x 5 kilo Ham (Boned & Rolled or on the Bone)
2 Carrots
6 cloves of Garlic
1 white onion
2 sticks of Celery
1 thumb sized piece of Ginger
2 Litres Ginger Ale
250g Orange Curd
2 tablespoons Dijon mustard
100 grams soft dark brown sugar
Method
Soak the Ham overnight in cold water, changing the water at least once.
On a deep Baking tray, scatter all the chopped vegetables, garlic and ginger. Place the soaked Ham on top.
Pour the 2 litres of ginger ale over and cover with greaseproof paper, then with tin foil.
Place in a preheated oven @160oC for about 3 to 3.5 hours.
Make the glaze mix, simply mix the orange curd and mustard and sugar. Leave to the side.
After 3 – 3.5 hours remove the ham from the oven and higher the temperature to 200oC.
Pour the juice from the ham through a sieve into a small pot and reduce on a high heat by two thirds.
Add this reduction to the orange curd mix.
While the ham juice is reducing, carefully remove the top layer of fat from the ham.
Score the exposed layer of fat, as this makes it crisp up when glazing.
When the glaze is ready, simply spread ½ onto the ham and place in the oven for 15 minutes uncovered.
After that, repeat with the other half of the glaze remove from the oven and serve. Or allow to mature overnight, best done Christmas Eve.
