Home Cooking Column - By Barbara Collins
I absolutely adore Christmas ham. It helps if you can buy it on the bone because the flavour is so much better. This glaze couldn’t be simpler, but when a combination works, don’t mess around with it too much. Brown sugar, honey and cloves and you’re good to go!
A jar of whole cloves
Half jar of clear honey
2oz / 50g of muscovado sugar
Put the ham in a big pan of cold water and bring to the boil. Skim off any white scum and reduce to simmer and cook for the amount of time it needs according to the weight. The rule is 45 minutes per kilo plus 20 minutes after that.
Take it out and let it cool enough to handle. Now you have to remove the fatty skin so you can glaze it.
Preheat the oven to 200C or 180C for a fan oven. Put the ham into the roasting tin and using a sharp knife, take off the thin layer of skin. Make sure you leave as much of the white fat as you can. Score the fat into diamonds and stud each one with a clove.
Put the honey and sugar into a saucepan and heat gently until they are well-mixed. Use a pastry brush to dab it all over generously.
Bake for about 30 minutes until golden brown.
To get ahead, you can boil the ham on Christmas Eve and glaze it on Christmas Day.
Contact Barbara @thegoodchinaset or on [email protected]
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