Sticky Whiskey & Plum Glazed Ham
Equipment
- Large, high sided roasting tin
- Parchment paper
- Tin foil
- Small sharp knife
- Small saucepan
Ingredients
- 6-7 kg smoked ham on the bone
- 1 onion
- 3 bay leaves
- 5 star anise
- 1 tsp black peppercorns
- 1/2 tsp allspice
- 500 ml cider dry
- Small handful whole cloves to stud
- 1 tsp mustard powder
- 1 tsp sugar demerara
For the glaze:
- 150 g plum jam
- 40 g soft light brown sugar
- 75 ml whiskey
- 2 star anise
Instructions
- 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.
Notes
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!
Nutrition
Calories: 802kcal
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