Nothing says Christmas quite like the scent of ham roasting in the oven on Christmas Day. Ham has been a long-standing staple at all good Christmas feasts, and with its endless possibilities for leftovers, it is the Christmas gift that keeps on giving.
Is a succulent roast ham destined to be the centrepiece of your Christmas Day dinner table? Our chefs in Berts Jazz Bar have divulged their secrets to help you serve the perfect dish.
For the glaze:
· 5tbsp dark brown sugar, plus extra to sprinkle
· 5tbsp wholegrain mustard
· Finely grated zest and juice of 1 orange
· 4tbsp honey
· 5tbsp Worchester sauce
For the Roast Ham
· 1 boneless gammon joint – around 3kg
· 1tsp cloves
· 1 bay leaf
· 1tbsp black peppercorns
· 1 handful cloves to stud the joint
· 1 pinch nutmeg
· 10 sprigs thyme
1. Place the ham in a large pot, and submerge it with cold water.
2. Add the spices, orange zest and thyme and bring slowly to a simmer, skimming off any froth that appears at the top.
3. Leave to simmer gently for 90-120 minutes, until the internal temperature of the ham reaches 68°C.
4. Preheat the oven to 200°C.
5. Remove the ham from the pot, and leave to cool slightly, then carefully cut off the tough outer skin, leaving as much fat beneath as possible.
6. Score the fat in a diamond pattern, and stud the intersections with cloves.
7. Place the ham on a foil lined roasting tray.
8. Mix together the glaze ingredients in a bowl, and brush this over the fat.
9. Place into a pre-heated oven for 30 minutes, and continue to baste, adding an extra sprinkle of sugar each time, until the glaze is caramelised and bubbling.
10. Allow to cool completely before serving.
Top tip – The ham stock can later be used in a soup with any leftover ham or vegetables of your choice. Be careful with your seasoning as it will be slightly salty. We recommend adding some cream or crème fraiche to the stock to balance the flavours.