Redcurrant-glazed ham

Name: Redcurrant-glazed ham
Prep time: 1 h 45 min
Cook time: 2 h 10 min
Total time: 3 h 55 min
Yield: 14
Ingredients: 5 kg 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; 20 g fresh ginger, peeled and roughly chopped; 1 tbsp white peppercorns

Serves: 14-16 with leftovers

5 out of 5 stars(1) Rate this recipe

Serves14
CourseSide
Prepare1 hr 45 mins
Cook2 hrs 10 mins
Total time3 hrs 55 mins
Plusresting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

In a large saucepan, cover the gammon with water and bring to the boil, then immediately discard the water. Cover with more fresh water and bring to the boil again. Now add all the other ingredients for the ham, reduce the heat and simmer gently for 11/2 hours, removing any foam as it forms on the surface. Make sure that the ham is covered with liquid at all times, topping up with boiling water as needed. Turn off the heat and let the ham rest in the stock for at least 4 hours until completely cold or preferably cool, then cover and chill overnight.
Preheat the oven to 140ºC, gas mark 1 and line an oven tray with a large layer of foil and then a layer of baking parchment. Curl up the corners around the ham to create a lip to contain the sticky glaze. Warm the redcurrant jelly for the glaze in a small saucepan until liquid. Set aside.
Using a sharp knife, cut the skin off the ham, taking care to remove as little fat underneath as possible. Score the fat with a criss-cross pattern. Dot the cloves into the middle of each scored diamond shape. Place the ham in the prepared tray and brush over the redcurrant glaze.
Bake for 2 hours, basting occasionally with the cooking juices. Increase the oven temperature to 200ºC, gas mark 6 and cook for a final 10 minutes to give a glossy finish. Remove from the oven and leave to cool slightly. Serve warm or cold. Keep refrigerated and use within 3 days.