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If you don’t have a pot big enough for the whole ham then you can do this in the oven – just line a large roasting tin with foil and a wire rack and place the ham on top. Put the aromatics and cider under the ham and cover with a large tent of foil. Bring to the boil over a hob then transfer to a low oven (120˚C/100˚C fan/250˚F/Gas Mark ½) and roast overnight for about 12 hours. Keep the juices to make ham soup later in the Christmas period!
Preheat the oven to 180˚C/160˚C fan. Line a very large and deep oven tray with parchment paper and place the ham on top. Add the onion, bay leaves, star anise, black peppercorns, allspice and cider.
Cover with another layer of parchment paper and cover everything tightly with kitchen foil.
Cook gently for 40 minutes per kg (4-5 hours). Leave until cool enough to handle, at this point you can leave the ham to finish the next day if you like.
When ready to serve, strip the skin from the ham with a very sharp knife, leaving as much of the fat behind as you can and score it in a criss cross pattern.
In a small pan over a medium heat the plum jam, sugar, whisky and star anise together until smooth and glossy.
Push a clove into all the crosses on the ham then dust the fat all over with the mustard powder. Spread with the jam mixture and scatter with the demerara sugar.
Roast in the oven for 20-25 minutes (or if cooled from the day before 45 minutes to 1 hour), until sticky and golden. Serve immediately.
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