(Image credit: Future / Simon Brown)
Leftovers, some will argue, are the best bit of the Christmas lunch, and this Christmas ham recipe will deliver on the day and beyond – a majestic, clove-studded baked ham with its chilli and marmalade glaze that is actually a cinch to put together. Cook it in the stock a couple of days ahead of time, ready to glaze on the day.
Christmas Ham with Chilli and Marmalade Glaze
(Image credit: Future / Simon Brown)
Ingredients (serves 8-10 with leftovers)
- For the ham:
- 4 kg gammon joint (about 8.8 lb) uncooked ham on the bone
- 2 tbsp soft dark brown sugar
- 4 whole cloves
- 1 tbsp whole black peppercorns
- 2 bay leaves
- Water to cover (about 2.5 liters/10 ½ cups
- For the glaze:
- 2 tbsp thin-cut marmalade
- 2 tbsp ginger preserves
- 1 red chilli, deseeded & finely sliced
- 1 tbsp soft dark brown sugar
- Large pinch (about ¼ tsp) ground allspice
- 1 tbsp Dijon mustard
- 1 tbsp cider vinegar
- 2 tsp cornstarch or all-purpose flour
- 3 tbsp whole cloves
Method
- Put the ham in a large casserole or saucepan, big enough to hold it comfortably. Add enough water to just cover – approximately 10½ cups – along with the brown sugar, 4 cloves, peppercorns and bay leaves. Bring to the boil slowly, skimming off and discarding any scum with a large spoon. Simmer very gently for 1 hour 50 minutes. Leave to sit in the hot cooking liquid for 20 minutes. Drain then cool slightly.
- Carefully remove the skin with a knife, leaving a good layer of the ham fat behind. Score the fat in a diamond pattern with a sharp knife (our Cookery Editor reviewed the HexClad Knives and highly recommends them), being careful not to cut into the ham itself. At this point, the ham can be cooled completely, then wrapped and chilled for up to 2 days before leaving at room temperature for 30 minutes and continuing with the recipe.
- The glaze – excluding the cloves – can also be made up to 5 days ahead of time and kept in the fridge until needed. Preheat the oven to gas 6, (or 375°F convection). Combine all the glaze ingredients in a small bowl and spread thickly over the scored fat. Press the pointed end of a clove firmly into the criss-cross join between each scored diamond, repeating until the top of the joint is completely studded.
- Sit the joint on a rack, nestled in one of the best roasting tins lined with aluminum foil (to make the tin easier to clean afterwards). Add about ¾ cup of water to the roasting tin and bake the ham for 30 minutes, until the glaze is well-caramelized.
- Rest for 10 minutes before carving into thin slices.
If you love the idea of a marmalade glaze, but would prefer to serve turkey for Christmas Day, try this wonderful recipe for a mulled marmalade-glazed turkey, which is equally showstopping.
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