Thursday, 26 April 2012

Baked Ham


This is just so tasty that I think I'll do this for Sunday dinner this week, I make this every Christmas to go with my turkey and crunchy roast potatoes and it is beautiful. The sweetness of the ham and the tangy glaze is the perfect combination, now I am not a fan of marmalade but you cannot taste it here, just the malty sweetness of the brown sugar. This is not just for Christmas, it can be enjoyed any day of the year!!

Serves 6

3kg Irish Ham Fillet
5-6tbsp Marmalade
75g Dark Brown Sugar

‬Soak the ham for up to an hour in cold water. Put into a pot, cover with water and bring to the boil. Allow to simmer for about 2 hours and turn off heat (allow 20 minutes of cooking time per 450g/1lb ), allowing meat to cool in the cooking liquid. ‬Remove the ham and using the tip of your knife, score lines across the fat to create a diamond shaped pattern.

Stud the cloves into the scored fat between each diamond. Place the ham onto a baking tray. Melt the marmalade gently and pour over or brush onto the ham. Sprinkle with brown sugar.

Loosely cover with tinfoil (I used turkey foil) and bake in the oven at 150ºC/300ºF/Gas Mark 2 for about an half an hour, then remove from the oven.

Take the tinfoil off at this stage and turn up the heat to 220ºC/425ºF/Gas Mark 7. Return the ham to the oven for an additional 20 minutes until the skin has become slightly crispy and caramelised.

 Rest the meat for an additional 30 minutes out of the oven before slicing. In the unlikely event that there is some ham left over, try this Ham and Bean soup.

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