cider baked ham
It’s so easy to forget just how tasty ham can be when prepared and cooked well. This is a favourite of mine, cooked on Christmas eve, served with a parsley sauce.
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Cider Baked Ham
- 1kg (or larger, amend other quantities in proportion) Gammon Ham
- 1 litre Cider
- 1 litre Apple Juice or Water
- 1 Onion
- 1 Bay Leaf
- 8-12 Peppercorns
- 30g Butter
- 100g Muscovado sugar
- Spices - 1 Tsp Mustard powder, half Tsp each ground Cloves and ground Cinnamon (or substitute All Spice / 5 Spice)
- Enough to stud the Ham Cloves
Soak the Ham overnight in cold water to remove some of the saltyness.
Drain and place the ham in a large pan, cover with the cider, topped up with water. Add the onion, bay leaf and peppercorns.
Bring the ham to the boil, skim any scum off the surface of the water and simmer for 55 minutes per kg.
Preheat the oven to 220c/425f/Gas 7.
Remove the ham from the pan, remove the skin and score the underlying fat with a knife to form a diamond pattern.
Mix the butter, sugar and spices into a paste and spread over the scored fat.
Stud the diamond scored, butter covered fat with the cloves.
Roast the ham for 15-30 minutes until the fat is crisp and gold.
Remove from the oven, allow and rest and cool then enjoy.
