Christmas Ham & Glaze 1
Made this one for Xmas 2009... Yummy!
Ingredients
4kg smoked Gammon joint
1 Onion, quartered
1 stick Celery, cut into 3
1 large Carrot, cut into 3
1 ltr Orange Juice
4 Bay Leaves
25 Cloves
1 tbsp Peppercorns, crushed
1 tbsp English Mustard powder
4 tbsp Honey
4 tbsp Red Currant Jelly
Method
Place the joint in a large pot together with onion, celery, carrot, bay leaves and orange juice (save 2 tbsp for glaze)
Cover with water and bring to boil
Simmer for 15 minutes per 450g
Drain and discard bay leaves
When cold enough to handle, remove skin from joint with a knife, leaving a layer of fat no more than 1cm thick
Score the fat in a criss-cross pattern
Push a clove into each diamond
In a bowl, mix together the peppercorns, mustard, honey, jelly and 2 tbsp orange juice and brush over the scored fat
Roast for about 20 minutes or until golden brown
If serving cold, prepare 2 days in advance