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Redcurrant-glazed ham
Serves: 14-16 with leftovers
- Serves14
- CourseSide
- Prepare1 hr 45 mins
- Cook2 hrs 10 mins
- Total time3 hrs 55 mins
- Plusresting
- 5kg gammon, all packaging removed, string left on
- 3 bay leaves
- 2 whole carrots, topped, tailed and halved lengthways
- 1 whole onion, peeled, halved and studded with two cloves
- 3 Celery Sticks, washed and roughly chopped
- 1 tbsp fennel seeds, lightly crushed
- 1 tbsp coriander seeds
- 4 garlic cloves, bruised with the back of a knife
- 2 tbsp cider vinegar
- 20g fresh ginger, peeled and roughly chopped
- 1 tbsp white peppercorns
For the glaze
- 340g redcurrant jelly
- 2 tbsp cloves