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Christmas Ham with Whiskey & Marmalade Glaze

This sticky, sweet and salty ham is an absolute winner. Give it a whirl this Christmas, or at any other time of the year!
Top Tips
  1. So what are you buying? Technically it is called a gammon but most of us called it a ham (because that is what it is when it's cooked).
  2. You can buy it with the bone in or the bone out.
  3. A 4-5kg ham will feed about 8 people with a turkey.
  4. Make sure you have a pot big enough to cook it in and it will fit in your oven.
  5. Soak it in cold water overnight the day before ( 23rd), to wash away some of the excess salt.
  6. Cook the ham on Christmas Eve, then glaze it on Christmas Day.
  7. To boil (poach it) put the ham in, and cover it with cold water. Bring to a boil and then turn down to a simmer. Skim off any remaining salty scum off the top.

Ingredients

Ham

  • 2 carrots
  • 2 sticks celery
  • 1 bouquet garni
  • 6-10 peppercorns

Glaze

  • 6 tbsp whiskey marmalade
  • 2 tbsp mustard ( dijon is my preference )
  • 1 tbsp honey
  • 15-20 cloves

Garnish

  • 1 pomegranate
  • 3 clementines
  • 1 bag fresh leafy parsley
  • 1 eucalyptus / bay / olive leaves optional
  • 3 sprigs fresh thyme

Method

Method

  • On Christmas Eve: Bring the ham to a boil in cold water, discard this water and begin again. Cook the ham in boiling water for 25 minutes per 450g and 30 minutes over. It should simmer not boil.
  • After the ham is cooked, drain, discard almost all the cooking liquor. Allow it to cool overnight.
  • On Christmas Day prepare the glaze. Stir together 4 heaped tbsp whiskey marmalade, 2 tbsp dijon mustard and 2 tbsp honey.
  • Trim off the hard rind off the top of the ham.
  • Depending on how much fat is on the ham trim it down to about 1cm thickness.
  • Score the fat in a diamond pattern. Stud with cloves. Sit the ham on a rack and sit it in a roasting tray. Make sure there is a sheet of tinfoil or parchment paper on the bottom of the tray. Pour about 3 ladles full of cooking liquor around the end of the roast tray.
  • Roast in a preheated oven at 190/200oC for 30 minutes.(or until golden brown)
  • Mid way through cooking, take out the ham and baste it with any glaze that sits around the base or a little extra if needed.
  • Take out and rest for 20 minutes.
    To Serve: Serve it on a large platter, dressed around the edges with fresh parsley on the base and then bay/eucalyptus/olive leaves. Cut open the pomegranate and sit it at the front. Sit the clementines around the glazed ham. Garnish with a little fresh thyme. Enjoy.
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Aisling Larkin's Festive Glazed Ham
Prep Time: 15 minutes
Cook Time: 3 hours
8
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