Baked ham
A baked ham is a traditional Christmas dish. It keeps for a few days so people often cook more than they need and then have left overs for salads, sandwiches and pies. Why not bake your ham on Christmas Eve and have it for dinner that evening with some mashed potato or Colcannon? I tend to poach the ham and then glaze it. Recently I have found great results from using the slow cooker. Alternatively your butcher might cure the ham in such a way that you simply bake it, which is fine also.
Serves: 10 people Prep time: 10 mins
Ingredients
4-5 kg Ham on the bone or 3-4kg boneless
1.5 cups brown sugar
2 tbsp Dijon mustard
20 cloves
Method:
1.If poaching the ham and then finishing it off in the oven: Place in saucepan big enough to cover it in water, with the lid on simmer for 20 min per 500g.
·Mix together the brown sugar and Dijon to make a glaze.
·Remove the skin and criss cross through the fat on the ham, place a clove in each diamond section.
·Place on a ovenproof tray with parchment or foil on the base to catch the basting juices.
·Add the mixture on top of the ham, bake at 190ºC for 20-30mins, basting every 5- 10 mins until the sugar starts to caramalise.
2.If using the slow cooker,
·lightly grease the slow cooker, add one cup of sugar to the base of the container, place the ham on top.
·Remove the skin layer, score the fat as per above and place cloves into fat/flesh
·Mix the mustard and the brown sugar, spread over the top.
·Place the lid on and cook on low for approx. 7 hours.
·During the last hour, baste a few times.
Variations: You can use glace cherries to decorate the top of the ham, crushed pineapple is also popular.
Serving suggestion: Serve hot or cold, store in fridge once cold.
Storage: Will keep in fridge for 4-5 days, can be frozen during this time if necessary.
TIP: If cooking it on Christmas Eve, allow it to go cold in the container it is cooked in, serve the next day at room temp and then place in fridge – often the raw turkey is taking up any fridge space you have!
